Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 1/2 cups
- Unsalted butter, softened: 1/2 cup (1 stick)
- Large eggs: 3 large
- Buttermilk (or whole milk): 1/2 cup
- Pure almond paste: 2 teaspoons
- Baking powder: 1 1/2 teaspoons
- Seedless raspberry preserves: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a standard muffin tin with paper liners. In a medium bowl, whisk together the flour and baking powder; set aside.
- Step 2: In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 3 minutes). Beat in the large eggs one at a time, followed by the alcohol-free almond extract.
- Step 3: Gradually add the dry ingredient mixture alternately with the buttermilk to the wet ingredients, beginning and ending with the dry mixture. Mix only until the batter is just combined and scrape down the sides.
- Step 4: Fill the prepared cupcake liners about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Transfer cupcakes to a wire rack and allow them to cool completely.
- Step 5: Once cooled, use a small paring knife or a cupcake corer to remove a small cone-shaped plug from the center of each cupcake. Fill the cavity with approximately 1 teaspoon of the seedless raspberry preserves.
- Step 6: Finish the cupcakes by piping or spreading almond-flavored buttercream frosting over the top, covering the filled center.
Notes
- Keep frosted cupcakes in an airtight container at room temperature for up to two days, or refrigerate for longer, always allowing them to warm back up before serving for the best flavor release.
- Do not attempt to microwave frosted cupcakes; if refrigerated, let them sit at room temperature for 45 minutes prior to serving to restore the soft crumb and smooth frosting texture.
- Present these elegantly by topping the frosting with a few toasted, sliced almonds or serve alongside a small chilled glass of sparkling cider or pomegranate juice to enhance the celebration feel.
- For the best ‘wedding cake’ crumb, beat the almond paste into the creamed butter mixture *before* alternating the wet and dry ingredients, and mix only until the flour streaks disappear to avoid toughening the buttermilk batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American