Imagine biting into a cupcake so divine it could steal the spotlight at any wedding reception! These Wedding Cake Cupcakes with Raspberry Filling are not just a dessert—they're a culinary love story waiting to unfold on your plate. Combining the elegance of a classic wedding cake with the irresistible charm of individual cupcakes, this recipe promises to transform your ordinary baking experience into an extraordinary gastronomic celebration that will have everyone asking, "Who made these magical treats?"
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 24 cupcakes
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup unsalted butter
- 4 large eggs
- 1 cup milk
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup raspberry filling
- Buttercream frosting for topping
Instructions
- Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with cupcake liners to prepare for baking your cupcakes.
- In a large mixing bowl, cream together the unsalted butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This will help to evenly distribute the leavening agent and salt throughout the flour.
- Gradually add the dry ingredients to the butter-sugar mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined. Do not overmix, as this can lead to dense cupcakes.
- Stir in the vanilla extract until fully incorporated. The batter should be smooth and creamy.
- Using a standard ice cream scoop or a spoon, fill each cupcake liner about two-thirds full with the batter. This allows room for the cupcakes to rise without overflowing.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Rotate the pans halfway through baking for even cooking.
- Once baked, remove the cupcakes from the oven and let them cool in the pans for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Once the cupcakes are completely cool, use a small knife or a cupcake corer to create a well in the center of each cupcake. Be careful not to cut all the way through the bottom.
- Fill each well with raspberry filling, using a piping bag or a spoon. Be generous, but avoid overfilling to prevent the filling from spilling out.
- Prepare your buttercream frosting according to your preferred recipe or use store-bought frosting. Once ready, pipe or spread the frosting on top of each filled cupcake.
- For a decorative touch, you can add fresh raspberries or sprinkles on top of the frosting. This adds a beautiful finish and enhances the flavor.
- Allow the cupcakes to set for a few minutes before serving. Enjoy your delicious Wedding Cake Cupcakes with Raspberry Filling!
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix your batter just until ingredients are combined to keep cupcakes light and fluffy.
- Precise Filling Technique: Use an ice cream scoop for uniform cupcake sizes and fill liners only 2/3 full to allow proper rising.
- Cooling is Crucial: Let cupcakes cool completely before adding filling and frosting to prevent melting and maintain structural integrity.
- Piping Pro Tip: Use a piping bag with a star tip for professional-looking frosting that will make your cupcakes look bakery-worthy.
- Flavor Enhancement: Consider adding a splash of almond extract to complement the raspberry filling for an extra layer of sophistication.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 42g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
