Almond Wedding Cake Cupcakes with Raspberry Filling
Ingredients:
- 1 box white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 tsp salt
- 1 1/3 cups water
- 1/8 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp almond extract
- 4 large egg whites
- 1 cup sour cream
- Raspberry jam for filling
Almond buttercream frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 tsp almond extract
- 2-4 tbsp heavy cream or milk
Directions:
- Preheat oven to 325°F (165°C).
- Line a muffin tin with cupcake liners.
- In a large bowl, mix the cake mix, flour, sugar, and salt.
- Add water, oil, vanilla extract, almond extract, and egg whites, mixing until smooth.
- Fold in sour cream.
- Fill cupcake liners half full with batter.
- Bake for 18 minutes, or until a toothpick comes out clean.
- Allow to cool.
- Once cooled, cut a small hole in the center of each cupcake and fill with raspberry jam.
- For the frosting, beat butter until creamy.
- Gradually add powdered sugar and almond extract.
- Add cream as needed to achieve desired consistency.
- Pipe onto cupcakes.
- Garnish with fresh raspberries or almond slices if desired.
Prep Time: 30 minutes | Cooking Time: 18 minutes | Total Time: 48 minutes
Kcal: 380 kcal | Servings: 24 cupcakes