Easy Almond Cupcakes with Almond Buttercream Recipe

Introduction

These easy almond cupcakes are a delightful treat with a tender crumb and rich almond flavor. Topped with creamy almond buttercream frosting, they’re perfect for any occasion when you want a simple yet impressive dessert.

Ingredients

• 1 large egg (room temperature)
• 1/4 cup oil
• 1/2 cup sour cream (full fat, room temperature)
• 1/2 cup water (room temperature)
• 1 tsp vanilla extract
• 1/4 to 1/2 tsp almond extract (adjust to taste)
• 1 1/4 cups all-purpose flour (sifted)
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 cups almond buttercream frosting

Instructions

1. Step 1: In a large mixing bowl, combine the egg, oil, sour cream, water, vanilla extract, and almond extract. Mix until the batter is smooth.
2. Step 2: Add the sifted flour, sugar, baking powder, and baking soda to the wet ingredients. Mix gently until just combined; a few lumps are okay. Avoid over-mixing.
3. Step 3: Pour the batter into cupcake liners, filling each about two-thirds full.
4. Step 4: Bake at 350°F (175°C) for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
5. Step 5: Let the cupcakes cool completely to room temperature before frosting.
6. Step 6: While the cupcakes are cooling, prepare your almond buttercream frosting.
7. Step 7: Fill a piping bag fitted with a large star tip (such as tip 1M) and pipe swirls or roses on each cupcake. Serve and enjoy!

Tips & Variations

• Adjust the almond extract carefully as it’s quite strong; start with 1/4 tsp and add more if desired.
• For a nut-free version, substitute almond extract with vanilla and use a buttercream without almond butter.
• To add texture, fold in 1/4 cup chopped almonds into the batter before baking.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. You can freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of all-purpose flour?

Almond flour behaves differently and may make the cupcakes dense or moist. It’s best to stick with all-purpose flour or try a mix of almond and all-purpose flour for better results.

How do I make almond buttercream frosting?

To make almond buttercream, beat softened butter with powdered sugar, almond butter, and a splash of milk or cream until smooth and fluffy. Adjust almond butter quantity to taste.

Easy Almond Cupcakes with Almond Buttercream Recipe

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4.5 from 142 reviews

These Easy Almond Cupcakes are a delightful treat featuring a moist, fluffy almond-flavored cupcake base topped with a rich and creamy almond buttercream frosting. Perfect for almond lovers, this recipe balances subtle almond extract with classic vanilla and a smooth sour cream batter, resulting in an irresistibly tender cupcake with a luscious swirl of almond buttercream on top.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 Large Egg (Room temperature)
• 1/4 cup Oil
• 1/2 cup Sour cream (Full fat, Room temperature)
• 1/2 cup Water (Room temperature)
• 1 tsp Vanilla extract
• 1/4–1/2 tsp Almond extract (Adjust to preference, 1/2 tsp recommended)
• 1 1/4 cups All-purpose flour (Sifted)
• 1 cup Granulated sugar
• 1 tsp Baking powder
• 1/2 tsp Baking soda

Frosting

• 2 cups Almond buttercream frosting

Instructions

1. Mix Wet Ingredients: In a large mixing bowl, combine the egg, oil, sour cream, water, vanilla extract, and almond extract. Whisk or mix thoroughly until the mixture is smooth and well combined.
2. Add Dry Ingredients: Add the sifted all-purpose flour, granulated sugar, baking powder, and baking soda to the wet ingredients. Gently fold and mix until just combined, leaving some lumps to avoid over-mixing and keep the batter light and fluffy.
3. Prepare Cupcake Liners: Pour the batter evenly into cupcake liners placed in a muffin tin, filling each liner about 2/3 full for optimal rise and shape.
4. Bake the Cupcakes: Place the muffin tin in a preheated oven at 350°F (175°C) and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked.
5. Cool the Cupcakes: Remove cupcakes from the oven and allow them to cool completely to room temperature in the pan or on a wire rack before frosting to prevent melting.
6. Prepare Frosting: While the cupcakes are baking and cooling, prepare your almond buttercream frosting if not already ready, ensuring it is smooth and pipeable.
7. Pipe Frosting: Fill a piping bag fitted with a large star tip (tip 1M) with almond buttercream frosting. Pipe beautiful swirls or rose designs atop each cupcake. Serve and enjoy your delicious almond cupcakes.

Notes

• Use room temperature ingredients for better mixing and texture.
• Do not over-mix the batter to keep cupcakes tender and light.
• Adjust almond extract quantity according to taste, as it has a strong flavor.
• Ensure cupcakes are completely cool before frosting to prevent melting the buttercream.
• These cupcakes are best served fresh but can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.

Keywords: almond cupcakes, almond buttercream, easy cupcakes, almond extract cupcakes, homemade cupcakes, dessert, baking