These fluffy Almond Cupcakes are so light and full of delicious almond flavor. They have an almond cupcake that is topped with delicious almond buttercream. The buttercream is flavoured with Amaretto giving the most delicious flavor. The buttercream can easily also be made alcohol free.
These light and airy cupcakes are such a delicious treat and the texture of the cupcakes are so soft and fluffy. These moist almond cupcake are full of delicious nutty flavor and topped with a delicious almond buttercream. The almond cupcake recipe is super easy and simple to make and can be paired with other delicious buttercreams like raspberry buttercream, chocolate buttercream or lemon buttercream.
These elegant cupcakes are the perfect cupcakes for a birthday party, baby shower or as wedding cake cupcakes.
For more cupcake recipes, try Chocolate and Vanilla Cupcakes, White Chocolate Cupcakes and Peach Cupcakes.
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WHY THIS RECIPE WORKS
- Almond cupcakes: These almond cupcakes are so delicious and soft with an airy texture.
- Almond Buttercream: This almond buttercream is so silky smooth and full of almond flavor!
- Perfect for celebrations: These cupcakes are perfect to serve for any gathering or celebrations like birthdays, baby showers, family gathering etc.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Almond flour: There is almond flour in the cupcakes, giving the most amazing texture and flavor.
- Amaretto: Amaretto is used in the buttercream to give a sweet almond flavor.
- Almond extract: The almond extract is used in both the cupcakes and in the buttercream to enhance the almond flavor.
- Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Vegetable oil: I recommend using a flavor neutral oil like canola oil. The oil makes for a super soft and tender cupcake.
- Butter: The butter is used two places. In the cupcakes and in the buttercream. Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Sour cream: Sour cream makes for a a super soft and tender cupcake. I suggest using one with 18% fat. Measure out the sour cream and let it come to room temperature.
STEP BY STEP INSTRUCTIONS - CUPCAKES
Here is how to make and bake these Almond Cupcakes. This recipe needs an electric mixer. You can use either a stand mixer with a paddle attachment, or a hand mixer. You will need a 12-cup cupcake pan and cupcake liners.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 160ºC/ 320ºF conventional oven. Line a 12-cup cupcake tray with 12 cupcake liners.
STEP 1: In the bowl of a stand mixer, using the paddle attachment, or in a large bowl with a hand mixer add the butter and granulated sugar and mix it on medium/high speed for 3 minutes.
STEP 2: Add the eggs one at a time into the mixture and mix on low speed until combined. Continue by adding the dry ingredients, mixing until just combined.
STEP 3: Finally add the sour cream, vegetable oil, almond extract and vanilla extract and mix until just combined, make sure not to over mix the cake batter. Give the batter a gentle fold, using a rubber spatula, to make sure all of the ingredients have combined.
STEP 4: Divide the cake batter into the 12 cupcake liners and bake them for 23-25 minutes or until a cake tester comes out clean. Let the cakes cool on a wire rack. After 5 minutes, gently remove the cupcakes from the cupcake tin and let them cool down completely.
STEP BY STEP INSTRUCTIONS - BUTTERCREAM
STEP 1: Sift the powdered sugar and set it aside. Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
STEP 2: Add the powdered sugar, Amaretto and vanilla extra in 2 parts. Whipping until each addition is fully incorporated. Optional add almond extract to enhance the almond flavor even more.
STEP 3: Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes. Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 8B. Pipe the buttercream of the cupcakes and decorate with almond flakes.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, follow the recipe and bake them for 10-12 minutes or until cake tester comes out clean.
Yes, these cupcakes last well in an airtight container, at room temperature for 1-2 days.
I recommend using a cake tester. Once the time has passed, per the recipe, insert the cake tester in the middle of one of the cupcakes and once it comes out clean, with no cake batter on it, then it's done.
Yes, instead of the Amaretto switch it out for 2 ½ teaspoon milk and ½ teaspoon almond extract.
STORAGE
Store the almond cupcakes in an airtight container, at room temperature. For the best result enjoy them within a 1-2 days.
Other Cupcakes Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Almond Cupcakes
Equipment
Ingredients
ALMOND CUPCAKES
- 150 g all-purpose flour
- 50 g almond flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 70 g butter room temperature
- 210 g granulated sugar
- 3 large eggs room temperature
- 150 g sour cream 18% room temperature
- 2 tablespoon vegetable oil e.g. canola oil
- 1 ½ teaspoon vanilla extract
- ½ teaspoon almond extract
ALMOND BUTTERCREAM
- 200 g butter cool room temperature
- 330 g powdered sugar
- 2 teaspoon vanilla extract
- 1 tablespoon Amaretto room temperature (alcohol free, see FAQ above)
- ¼ teaspoon almond extract optional
Instructions
ALMOND CUPCAKES
- Preheat the oven at 160ºC/320ºC conventional oven and line a cupcake tray with 12 cupcake liners.
- Sift together the all-purpose flour, almond flour, baking powder, baking soda and salt and set it aside.150 g all-purpose flour, 50 g almond flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
- In the bowl of a stand mixer, using the paddle attachment, or in a large bowl with a hand mixer add the butter, and sugar and mix it on medium/high speed for 3 minutes.70 g butter, 210 g granulated sugar
- Add the eggs one at a time into the mixture and mix on low until combined.3 large eggs
- Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
- Finally add the sour cream, vegetable oil, vanilla extract and almond extract and mix until just combined, make sure not to over mix the cake batter.150 g sour cream 18%, 2 tablespoon vegetable oil, 1 ½ teaspoon vanilla extract, ½ teaspoon almond extract
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
- Divide the cake batter into the 12 cupcake liners and bake them for 23-25 minutes or until a cake tester comes out clean. Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tin and let them cool down completely.
ALMOND BUTTERCREAM
- Sift the powdered sugar and set it aside.330 g powdered sugar
- Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.200 g butter
- Add the powdered sugar, Amaretto and vanilla extra in 2 parts. Whipping until each addition is fully incorporated. Optional add almond extract to enhance the almond flavor even more.2 teaspoon vanilla extract, 1 tablespoon Amaretto, ¼ teaspoon almond extract
- Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes.
- Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 8B. Pipe the buttercream of the cupcakes and decorate with almond flakes.
Kelli Dillings
I needed a last minute almond cupcake recipe for an order. After looking for days I found this recipe. OMG it was amazing. This will forever be a go to for almond cupcakes. The customers raved about how moist it was. Thanks for sharing!
Julie Marie
I'm so so happy to hear that! Thank you for your sweet words 🙂
Lauren B
These were so good! Super moist and the almond flavor came through nicely. Raspberry and almond is one of my favorite flavor combinations, the next time I make these I might make the raspberry jam recipe from the raspberry cupcakes that were recently posted too! Definitely making this one again <3