Creating these delightful Almond Wedding Cake Cupcakes with Raspberry Filling is easy if you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add Eggs: Beat in the eggs, one at a time, ensuring they are well incorporated into the mixture.
4. Mix in Extracts: Stir in the almond extract and vanilla extract to enhance the flavor profile.
5. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
6. Alternate Adding Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
7. Fill Cupcake Liners: Fill each cupcake liner about two-thirds full with the batter.
8. Add Raspberry Filling: Use a small spoon or piping bag to add a dollop of raspberry preserves into the center of each cupcake batter.
9. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
10. Cool: Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
11. Decorate: Once cooled, you can frost the cupcakes with your favorite frosting, garnish with fresh raspberries, and dust with powdered sugar if desired.

Following these steps will lead you to a batch of stunning Almond Wedding Cake Cupcakes that are not only delicious but also visually appealing.