Go Back
Print Pin

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.

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.