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–+ servings

Almond Cupcakes

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. 
5 fra 3 stemmer
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 14 cupcakes
Calories 378 kcal

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.

Nutrition

Calories: 378kcalCarbohydrates: 45gProtein: 3gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 77mgSodium: 196mgPotassium: 42mgFiber: 1gSugar: 36gVitamin A: 560IUVitamin C: 0.1mgCalcium: 32mgIron: 1mg
Keyword almond cake, cupcakes
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