Easy Almond Cupcakes with Almond Buttercream Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare Frosting: While the cupcakes are baking and cooling, prepare your almond buttercream frosting if not already ready, ensuring it is smooth and pipeable.
- 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
