Almond Cupcakes

I love making these Almond Cupcakes because they’re soft, moist, and packed with rich almond flavor. The almond extract gives them a lovely nutty essence, and the almond buttercream frosting adds a sweet, creamy finish that makes them irresistible. They’re perfect for any occasion and a delightful treat that everyone will enjoy.

Why I’ll Love This Recipe

I enjoy how the almond flavor shines through in these cupcakes, making them a perfect balance of light and indulgent. The fluffy texture pairs beautifully with the almond buttercream, and the soft, nutty taste is comforting yet sophisticated. These cupcakes are easy to make and always a crowd-pleaser, whether for a special celebration or just as a treat to enjoy at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 almond extract

• 1/2 cup milk (whole or 2%)

• 1/2 teaspoon vanilla extract

• 1/4 cup sliced almonds (optional, for garnish)

For the Almond Buttercream:

• 1 cup unsalted butter, softened

• 3-4 cups powdered sugar (depending on desired consistency)

• 1 teaspoon almond extract

• 1/2 teaspoon vanilla extract

• 1-2 tablespoons heavy cream (to adjust consistency)

• Pinch of salt

Directions

1. Prepare the Oven and Pan: I preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. Mix Dry Ingredients: In a medium bowl, I whisk together the flour, baking powder, and salt.

3. Cream the Butter and Sugar: In a large bowl, I cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

4. Add the Eggs and Flavors: I add the eggs one at a time, mixing well after each addition. Then, I mix in the almond extract and vanilla extract.

5. Alternate Adding Dry Ingredients and Wet Ingredients: I alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients. I mix gently until just combined, being careful not to overmix the batter.

6. Fill the Muffin Tin: I divide the batter evenly among the cupcake liners, filling each about 2/3 of the way full.

7. Bake the Cupcakes: I bake the cupcakes for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool the Cupcakes: Once done, I remove the cupcakes from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

9. Make the Almond Buttercream: While the cupcakes cool, I prepare the almond buttercream. In a large bowl, I beat the softened butter until creamy. I gradually add the powdered sugar, 1 cup at a time, alternating with the almond extract and vanilla extract. I beat until the frosting is smooth and fluffy. I add a little heavy cream if the frosting is too thick and adjust the consistency until it’s spreadable.

10. Frost the Cupcakes: Once the cupcakes are fully cooled, I frost them generously with the almond buttercream using a piping bag or an offset spatula.

11. Garnish (Optional): I top the cupcakes with sliced almonds for an extra touch of texture and flavor.

Servings and Timing

This recipe makes 12 cupcakes. Prep time is about 15 minutes, and baking time is around 18-22 minutes. It’s a quick and impressive treat!

Variations

I like to change it up by:

• Adding a touch of cocoa powder to the batter for a chocolate-almond flavor combination.

• Mixing in some chopped toasted almonds into the batter for extra crunch.

• Using a lemon glaze or buttercream instead of almond buttercream for a different flavor profile.

• Topping with candied almonds for a more festive look.

Storage / Reheating

I store the cupcakes in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them for up to 1 week or freeze them for up to a month. Before serving, I let them come to room temperature.

FAQs

1. Can I make these cupcakes gluten-free?
Yes! You can use a gluten-free all-purpose flour blend, but make sure the blend includes xanthan gum for better texture. You may need to adjust the baking time slightly.

2. Can I make these cupcakes ahead of time?
Yes, you can make the cupcakes a day ahead and store them in an airtight container. Frost them the same day you plan to serve them for the best texture.

3. Can I use a different frosting?
Absolutely! You can use a classic buttercream or cream cheese frosting, depending on your preference. A whipped cream frosting could be a lighter option as well.

4. How do I know when the cupcakes are done baking?
The cupcakes are done when a toothpick or cake tester inserted into the center comes out clean, or with just a few moist crumbs. They should also be lightly golden on top.

5. Can I use a different flavor extract?
Yes! You can swap out the almond extract for vanilla extract, hazelnut extract, or any other flavor extract you prefer. It will give the cupcakes a new twist.

Conclusion

These Almond Cupcakes are a delightful dessert that brings together the comforting flavors of almond and vanilla in a soft, fluffy cupcake. The almond buttercream frosting adds the perfect finishing touch, making these cupcakes a great choice for any celebration or as an indulgent treat to enjoy anytime. They’re sure to be a hit!

Almond Cupcakes

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• Author: Sophia
• Total Time: 35-40 minutes
• Yield: 12 cupcakes
• Diet: Vegetarian

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Description

These Almond Cupcakes are soft, moist, and packed with rich almond flavor. The almond extract infuses the cupcakes with a nutty essence, while the almond buttercream frosting adds a sweet, creamy finish. Perfect for any occasion, these cupcakes are easy to make and always a crowd-pleaser, offering a delightful balance of flavor and texture.

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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 almond extract

1/2 cup milk (whole or 2%)

1/2 teaspoon vanilla extract

1/4 cup sliced almonds (optional, for garnish)

For the Almond Buttercream:

1 cup unsalted butter, softened

3–4 cups powdered sugar (depending on desired consistency)

1 teaspoon almond extract

1/2 teaspoon vanilla extract

1–2 tablespoons heavy cream (to adjust consistency)

Pinch of salt

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Instructions

1. Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.

3. Cream the Butter and Sugar: In a large bowl, cream softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

4. Add the Eggs and Flavors: Add eggs one at a time, mixing well after each addition. Then, mix in almond extract and vanilla extract.

5. Alternate Adding Dry Ingredients and Wet Ingredients: Alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Mix gently until just combined, being careful not to overmix.

6. Fill the Muffin Tin: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

7. Bake the Cupcakes: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

8. Cool the Cupcakes: Remove from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

9. Make the Almond Buttercream: In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, 1 cup at a time, alternating with almond extract and vanilla extract. Beat until smooth and fluffy. Add heavy cream to adjust consistency as needed.

10. Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the almond buttercream.

11. Garnish (Optional): Top with sliced almonds for added texture and flavor.

Notes

You can add cocoa powder to the batter for a chocolate-almond flavor combination.

Mix in chopped toasted almonds for extra crunch.

Swap the almond buttercream for a lemon glaze or cream cheese frosting for a different twist.

For a festive touch, top with candied almonds.

Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to 1 week. Freeze for up to a month if needed.

• Prep Time: 15 minutes
• Cook Time: 18-22 minutes
• Category: Dessert, Cupcakes
• Method: Baking
• Cuisine: American