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Almond Cupcakes

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

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.

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

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

Find it online: https://sophiasrecipe.com/almond-cupcakes/