Almond Cupcakes
Almond Cupcakes are made with a fluffy and moist almond cupcake base and then topped with a sweet and creamy almond buttercream frosting. If you are looking for an elegant yet simple-to-make dessert this is the recipe for you.
Cupcakes are one of our favorite desserts to make for parties and gatherings. Not only are they easy to make, but they are also handheld and individual sized so you don’t have to worry about messy cake cutting.
Table of contents
❤️ Why You’ll Love This Recipe
- These homemade cupcakes turn out light and fluffy every time that you make them.
- They are also great for parties, potlucks, or just when you are craving something sweet.
- You can also save a lot of money, by skipping the bakery prices and making these beautiful cupcakes at home.
🛒Ingredients
You only need simple ingredients to help you make this homemade cupcake recipe. Gather these ingredients on your next trip to the grocery store so that you can share these fluffy treats with your family and friends in no time at all.
- flour
- baking powder
- salt
- sugar
- melted butter
- sour cream
- egg
- egg white
- almond extract
- milk
Frosting:
- butter
- powdered sugar
- heavy cream
- almond extract
- Sliced almonds
See the recipe card below for quantities.
🔪 How to Make These Almond Cupcakes
Making these homemade almond cupcakes is very simple. Just follow these step-by-step instructions or check out the full recipe in the recipe card at the bottom of the post.
Step 1: Combine the dry ingredients
Line a cupcake pan with paper liners and set aside. In a small bowl, whisk the flour, baking powder, and salt. Set aside.
Step 2: Combine the wet ingredients
In a small bowl, whisk the flour, baking powder, and salt. Set aside. Whisk until smooth. Add in the egg, egg white, and almond extract and whisk until incorporated.
Step 3: Finish the batter
Add half of the flour mixture to the butter/egg mix and stir. Then, add in the milk and whisk. Add the remaining flour and whisk to make sure everything is well combined.
Step 4: Bake the cupcakes
Scoop the dough into the cupcakes, filling the cupcake liners ⅔ full. Place in the oven and bake for 15-18 minutes, or until a toothpick comes out cleanly. Remove and allow to cool completely.
Step 5: Make the frosting
Place the butter in a large bowl and beat with an electric mixer for 2-3 minutes until the butter turns a lighter color. Add in the powdered sugar and beat to combine. Add in the heavy cream and almond extract and mix.
Step 6: Decorate the cupcakes
Place in a piping bag (1B frosting tip shown) and pipe the desired amount of frosting on top of each cooled cupcake. Garnish with sliced almonds if desired.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Fruit – For a nice pop of color, top your cupcakes with a couple of fresh raspberries or blueberries.
- Mini Cupcakes – You can use a mini muffin pan, and turn these into 24 mini cupcakes instead of regular sized ones. Just reduce the cooking time so that they don’t overcook.
- Frosting – Feel free to swap out the almond frosting, for cream cheese or chocolate frosting.
Are you a fan of almond dessert recipes? If so, you may also enjoy this Cherry Almond Cake recipe.
🥄 Equipment
This is a quick overview of the kitchen tools that you will need to help you make this homemade cupcake recipe.
- cupcake pan
- paper liners
- mixing bowls
- ice cream scoop or ladle
- Electric mixer
- Piping bag
- 1B frosting tip
🥫 Storage
Storage – Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you don’t have a cupcake keeper, you can use a cake stand with a lid.
Freezing – Did you know that you can freeze cupcakes? We recommend that you freeze them unfrosted. Wrap the cupcakes in plastic wrap and store them in the freezer for up to 3 months. Thaw on the counter overnight.
Serve With
One of the best things about this easy recipe is that goes well with just about anything. You can serve it with your favorite party finger foods, or even after your favorite meal such as this Pork Piccata recipe.
💭 Tips
We have a few tips for you, to give the best homemade cupcakes that you will ever make.
- Use room temperature ingredients so that you get the best smooth results for your cupcakes and frosting.
- We used a hand mixer for the frosting, but you can use a stand mixer too.
- You don’t have to use a 1B frosting tip like we did, you can use your favorite shape depending on the design you want on top of your cupcakes.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Cupcakes are finished baking when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
To keep cupcakes fresh, store them in a container with a lid, and away from heat sources. Placing them in the fridge could cause them to dry out faster.
🍽 More Cupcake Recipes
Do you enjoy cupcakes? If so, give these recipes a try next time:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Almond Cupcakes
Equipment
- cupcake pan
- paper liners
- mixing bowls
- ice cream scoop or ladle
- Electric mixer
- Piping bag
- 1B frosting tip
Ingredients
- 1 ¼ cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ⅓ cup melted butter
- ¼ cup sour cream
- 1 egg
- 1 egg white
- ½ teaspoon almond extract
- ½ cup milk
Frosting:
- 1 cup butter room temperature
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- ½ teaspoons almond extract
- Sliced almonds for garnish optional
Instructions
- Preheat the oven to 350 degrees.
- Line a cupcake pan with paper liners and set aside.
- In a small bowl, whisk the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk the sugar, melted butter, and sour cream together.
- Whisk until smooth.
- Add in the egg, egg white, and almond extract and whisk until incorporated.
- Add in half of the flour mixture to the butter/egg mix and stir.
- Add in the milk and whisk.
- Add the remaining flour and whisk to make sure everything is well combined.
- Scoop the dough into the cupcakes, filling the cupcake liners ⅔ full.
- Place in the oven and bake for 15-18 minutes, or until a toothpick comes out cleanly.
- Remove and allow to cool completely.
- To make the frosting, place the butter in a large bowl and beat with an electric mixer for 2-3 minutes until the butter turns a lighter color.
- Add in the powdered sugar and beat to combine.
- Add in the heavy cream and almond extract and mix.
- Place in a piping bag (1B frosting tip shown) and pipe the desired amount of frosting on top of each cooled cupcake.
- Garnish with sliced almonds if desired.
