Almond Cupcakes Recipe
These almond cupcakes are light, fluffy, and bursting with the delicate flavor of almonds. Topped with a rich almond buttercream frosting, they make a perfect treat for birthdays, tea parties, or any celebration. The combination of almond extract and slivered almonds gives these cupcakes a truly irresistible flavor and texture.
These almond cupcakes are delightfully moist with a tender crumb. The rich almond buttercream frosting adds a touch of sweetness and a creamy finish that pairs perfectly with the nuttiness of the cupcakes. They’re easy to make yet elegant enough to impress at any gathering.
Tools to Use
- Large mixing bowls
- Hand or stand mixer
- Muffin tin
- Cupcake liners
- Spatula
- Cooling rack
- Piping bag (optional)
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup whole milk
For the Almond Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon almond extract
- 2–3 tablespoons heavy cream or milk
- Sliced or slivered almonds for garnish
Instructions
1. Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together with a mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Fill the cupcake liners about two-thirds full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
2. Make the Almond Buttercream Frosting:
- In a large bowl, beat the butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Mix in the almond extract.
- Add heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
3. Frost the Cupcakes:
- Once the cupcakes are completely cool, spread or pipe the almond buttercream on top.
- Garnish with sliced or slivered almonds for a decorative touch.
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Almond Cupcakes Recipe
Equipment
- Large mixing bowls
- Hand or stand mixer
- Muffin tin
- Cupcake liners
- Spatula
- Cooling rack
- Piping bag (optional)
Ingredients
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup whole milk
- For the Almond Buttercream Frosting:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon almond extract
- 2 –3 tablespoons heavy cream or milk
- Sliced or slivered almonds for garnish
Instructions
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together with a mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Fill the cupcake liners about two-thirds full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Almond Buttercream Frosting:
- In a large bowl, beat the butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Mix in the almond extract.
- Add heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
- Frost the Cupcakes:
- Once the cupcakes are completely cool, spread or pipe the almond buttercream on top.
- Garnish with sliced or slivered almonds for a decorative touch.
Tips for Baking
- Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature for smoother batter.
- Don’t Overmix: Overmixing can result in dense cupcakes, so mix until just combined.
- Decorative Garnish: Toast the slivered almonds for added flavor and crunch.
Why You Should Try This Recipe
These almond cupcakes are not only delicious but also versatile. Their subtle almond flavor pairs beautifully with coffee, tea, or champagne, making them suitable for any occasion. They’re easy to bake and will surely become a favorite among friends and family.
If you’re looking for an elegant and flavorful dessert, these almond cupcakes are a perfect choice. The light, nutty flavor and creamy frosting make them a delightful treat that’s easy to make but hard to resist. Bake a batch today and enjoy the irresistible taste of almonds!
