Ingredients:

For the Cupcakes

• 3 egg whites, room temperature
• ⅓ cup plus 2 tablespoons buttermilk, room temperature
• 6 tablespoons unsalted butter, softened
• ¾ cup granulated sugar
• 1 ¼ cups cake flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 ½ teaspoons almond extract
• ½ teaspoon vanilla extract

For the Raspberry Filling

• ½ cup raspberry preserves or jam
• ½ cup fresh raspberries (optional, for extra texture)

For the Almond Buttercream

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1–2 tablespoons heavy cream or milk
• 1 teaspoon almond extract
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat and Prepare

Preheat oven to 350°F (175°C).
Line a 12-cup muffin pan with cupcake liners.

2. Mix the Dry Ingredients

In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.

4. Add Egg Whites and Flavoring

Add egg whites one at a time, beating well after each addition.
Mix in almond extract and vanilla extract.

5. Combine with Buttermilk

Add the dry ingredients in three additions, alternating with buttermilk, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.

6. Bake

Divide batter evenly among cupcake liners, filling about ⅔ full.
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.

Cool completely before filling.

Add the Raspberry Filling

Using a small knife or cupcake corer, remove a small portion from the center of each cupcake.
Fill each cavity with about 1 teaspoon of raspberry preserves (and a small piece of fresh raspberry if desired).
Replace a small piece of cake on top if needed.

Make the Almond Buttercream

Beat softened butter until creamy.
Gradually add powdered sugar, mixing on low speed.
Add almond extract, vanilla, salt, and 1 tablespoon cream. Beat until fluffy.
Add more cream if needed to reach desired consistency.

Frost and Decorate

Pipe or spread buttercream over filled cupcakes.
Garnish with fresh raspberries, sliced almonds, or a light dusting of powdered sugar for an elegant finish.

Storage

Store covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Bring to room temperature before serving for the best texture.

These almond wedding cake cupcakes are soft, fragrant, and beautifully balanced with raspberry

a classic celebration flavor combination that always impresses.