Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

Whisk together the egg whites, 1 tablespoon almond extract, and 2 tablespoons buttermilk in a small bowl until combined. Set aside. This step helps infuse the batter with almond flavor while ensuring the egg whites are evenly distributed.

In a mixing bowl, beat the softened butter and granulated sugar for 2-3 minutes on medium speed until light and fluffy. In a separate bowl, sift together the cake flour, baking powder, and kosher salt. Gradually add the dry ingredients to the butter mixture and mix until just combined. Slowly pour in the egg white mixture, then beat in the remaining 1/3 cup buttermilk until the batter is smooth and well incorporated.

Preheat your oven to 350°F (175°C). Line cupcake pans with liners and fill each halfway with batter. Bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Fill a pastry bag with raspberry preserves. Using a sharp knife, cut out a small cone-shaped piece from the top center of each cupcake. Gently remove the cut piece and fill the hollow with raspberry preserves using the pastry bag. Place the cut piece of cupcake back on top; it will sit slightly higher, but this is fine as it will be covered with frosting.

In a clean mixing bowl, beat the softened butter and heavy cream on medium speed for about 3 minutes until creamy. Add the almond extract and powdered sugar gradually, then beat on high speed for an additional 5 minutes until the frosting is light, fluffy, and smooth.

Pipe the almond buttercream frosting generously onto each raspberry-filled cupcake. Serve immediately or store in an airtight container until ready to enjoy.