The Best Almond Wedding Cake Cupcakes with Raspberry Filling Recipe

Delicately almond‑scented cupcakes hide a bright raspberry surprise and finish with a silky, vanilla‑almond frosting. They deliver all the charm of a wedding cake in perfectly portioned, better‑for‑you cupcakes—ideal for showers, anniversaries, or whenever you crave something special yet sensible.

Why You’ll Love This Recipe

Classic Wedding‑Cake Taste – Soft almond crumb, fruity center, and creamy frosting.
Lightened Ingredients – Almond flour blend, reduced‑fat dairy, and modest sweetener.
Show‑Stopping Center – Raspberry filling adds color, flavor, and moisture.
Make‑Ahead Friendly – Cakes and filling can be prepared a day early; frost before serving.

Ingredients

Cupcake Batter

• ¾ cup almond flour
• ½ cup white whole‑wheat flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons light butter, softened
• ⅓ cup granulated erythritol (or sugar)
• 1 large egg
• 2 tablespoons non‑fat Greek yogurt
• ½ teaspoon almond extract
• ¼ teaspoon vanilla extract
• ½ cup unsweetened almond milk

Raspberry Filling

• ½ cup fresh or frozen raspberries
• 1 tablespoon water
• 1 teaspoon chia seeds (natural thickener)
• 1 teaspoon granulated erythritol (optional)

Almond Frosting

• 3 ounces light cream cheese, softened
• 2 tablespoons plain non‑fat Greek yogurt
• 2 tablespoons powdered erythritol (or powdered sugar)
• ⅛ teaspoon almond extract
• ¼ teaspoon vanilla extract

Instructions

Make the Raspberry Filling

• In a small saucepan combine raspberries, water, and sweetener. Simmer 4 min, mashing berries.
• Stir in chia seeds; cool. Filling thickens as it stands.

Mix the Cupcake Batter

• Preheat oven to 350 °F (175 °C). Line a 6‑well muffin tin.
• Whisk almond flour, whole‑wheat flour, baking powder, baking soda, and salt.
• In another bowl beat butter with erythritol until fluffy. Add egg, yogurt, almond, and vanilla extracts; mix.
• Alternately add dry ingredients and almond milk, stirring just until combined.

Bake

• Divide batter among liners (about ¾ full). Bake 16–18 min, until a toothpick comes out clean.
• Cool 10 min in pan, then transfer to rack to cool completely.

Core & Fill

• Using a small knife or apple‑corer, remove a dime‑sized plug from the center of each cupcake.
• Spoon raspberry filling into each cavity; replace a bit of cake to seal.

Prepare the Frosting

• Beat cream cheese until smooth. Add yogurt, powdered sweetener, almond, and vanilla; whip until light.
• Pipe or spread over cupcakes. Garnish with a fresh raspberry or slivered almonds if desired.

Nutritional Information (Per Cupcake, approx.)

• Calories  145
• Carbs  15 g
• Protein  5 g
• Fat  8 g
• Fiber  3 g
• Sugar  5 g

Tips for Success

• Room‑Temp Ingredients – Ensures a silky batter and lump‑free frosting.
• Don’t Over‑mix – Keeps crumb tender.
• Chill Frosting 15 min – Firms it for piping elegant swirls.
• Flavor Swaps – Try lemon extract in frosting or swap raspberry for strawberry jam.

Why This Recipe Works

• Almond flour supplies classic wedding‑cake flavor while adding healthy fats.
• Chia‑thickened filling delivers jammy texture with minimal sugar.
• Light cream‑cheese frosting provides richness without heaviness.
• Individual portions help with mindful indulgence at celebrations.

Almond Wedding Cake Cupcakes with Raspberry Filling capture the romance of a tiered confection in a lighter, handheld dessert. Moist almond cake, bright berry heart, and cloud‑like frosting make every bite celebration‑worthy—no special occasion required!