Almond Cupcakes

These Almond Cupcakes are soft, fluffy and topped with a sweet and creamy almond frosting, then garnished with slivered almonds for a little crunch. A delicious dessert.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 17

Total Time 32

Servings Cupcakes

Calories 302kcal

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.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition