White Almond Cupcakes with Almond Buttercream Frosting Recipe

Introduction

These White Almond Cupcakes are light, fluffy, and infused with delicate almond flavor both in the cake and the buttercream frosting. Perfect for any celebration or just a sweet treat to brighten your day, they combine classic vanilla with a subtle almond twist.

Ingredients

• 1 ¼ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup milk (room temperature)
• 2 egg whites (room temperature)
• 2 tbsp sour cream (room temperature)
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 cup unsalted butter (room temperature)
• 2 ½ cups powdered sugar
• 1 tsp almond extract
• ½ tsp vanilla extract
• ¼ tsp salt
• 2 tbsp heavy cream

Instructions

1. Step 1: Preheat the oven to 350° F. Line a cupcake pan with 12 cupcake liners.
2. Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Step 3: Add the milk, egg whites, sour cream, vegetable oil, vanilla extract, and almond extract to the dry ingredients. Whisk until the batter is smooth and well combined.
4. Step 4: Divide the batter evenly into the cupcake liners using a large cookie scoop (about 3 tablespoons) filling each about two-thirds full.
5. Step 5: Bake for 20 minutes, or until the tops spring back when touched lightly and a toothpick inserted in the center comes out clean.
6. Step 6: Let the cupcakes cool in the pan for a few minutes before transferring to a wire rack to cool completely.
7. Step 7: To make the almond buttercream frosting, beat the room temperature butter in a large bowl or stand mixer on medium-high speed for 5 minutes until pale and fluffy.
8. Step 8: Add half of the powdered sugar and mix on low speed until combined, then add the remaining powdered sugar. Continue mixing on low until fully incorporated.
9. Step 9: Mix in the almond extract, vanilla extract, and salt on low speed until combined.
10. Step 10: Slowly drizzle in the heavy cream while mixing on low speed. Once added, increase the mixer speed to medium-high and whip for 3 more minutes, scraping down the bowl as needed.
11. Step 11: For a smoother finish, optionally switch to a paddle attachment and mix on low speed for 2 additional minutes to remove air bubbles.
12. Step 12: Use a piping bag fitted with a Wilton 1M tip to swirl the almond buttercream frosting onto the cooled cupcakes.

Tips & Variations

• Room temperature ingredients help the batter mix more evenly and create lighter cupcakes.
• For a stronger almond flavor, add a little more almond extract, but be careful as it can be overpowering.
• Substitute sour cream with Greek yogurt for a slight tang and moist texture.
• Try adding slivered almonds on top of the frosting for a crunchy contrast.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for best flavor and texture. You can also 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 whole eggs instead of egg whites?

Using whole eggs will alter the texture slightly, making the cupcakes richer and denser. The recipe is designed for egg whites to keep them light and airy.

Is it possible to make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure it contains xanthan gum or another binder to maintain structure.

White Almond Cupcakes with Almond Buttercream Frosting Recipe

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★★★★★

4.7 from 89 reviews

Delightfully moist and fragrant white almond cupcakes topped with a rich almond buttercream frosting. These cupcakes combine the subtle sweetness of almond extract with a fluffy texture, perfect for celebrations or as a special treat.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcakes

• 1 ¼ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup milk (room temperature)
• 2 egg whites (room temperature)
• 2 tbsp sour cream (room temperature)
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp almond extract

Almond Buttercream Frosting

• 1 cup unsalted butter (room temperature)
• 2 ½ cups powdered sugar
• 1 tsp almond extract
• ½ tsp vanilla extract
• ¼ tsp salt
• 2 tbsp heavy cream

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with cupcake liners to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined to ensure even distribution of leavening.
3. Combine Wet Ingredients: Add in the room temperature milk, egg whites, sour cream, vegetable oil, vanilla extract, and almond extract. Whisk the dry and wet ingredients together until the batter is smooth and well combined without overmixing.
4. Fill Cupcake Liners: Using a large cookie scoop (about 3 tablespoons), portion the cupcake batter into the liners, filling each about two-thirds full to allow room for rising.
5. Bake the Cupcakes: Bake in the preheated oven for approximately 20 minutes, or until the cupcake tops bounce back slightly when gently pressed and a toothpick inserted into the center comes out clean.
6. Cool the Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them onto a wire rack to cool completely, ensuring proper texture before frosting.
7. Prepare Almond Buttercream: In a large bowl or stand mixer fitted with a whisk attachment, beat the room temperature unsalted butter on medium-high speed for about 5 minutes until light, fluffy, and pale.
8. Incorporate Powdered Sugar: Add half of the powdered sugar and mix on the lowest speed until fully combined, then add the remaining powdered sugar and continue mixing on low to avoid a sugar cloud.
9. Add Flavorings and Salt: Mix in the almond extract, vanilla extract, and salt on low speed until evenly incorporated.
10. Mix in Heavy Cream: Drizzle the heavy cream into the mixture while mixing on low speed to achieve a silky consistency.
11. Whip the Frosting: Increase the mixer speed to medium-high and whip for an additional 3 minutes, scraping down the sides to ensure the buttercream is smooth and fluffy.
12. Optional Smoothing: For an extra smooth frosting, switch to a paddle attachment and mix on low speed for another 2 minutes to remove any air bubbles.
13. Frost the Cupcakes: Transfer the almond buttercream to a piping bag fitted with a Wilton 1M tip and swirl the frosting onto the cooled cupcakes for an elegant finish.

Notes

• Make sure all wet ingredients like milk, egg whites, and sour cream are at room temperature for a smooth batter and even baking.
• Do not overmix the batter to keep the cupcakes light and tender.
• Ensure cupcakes are completely cooled before frosting to prevent the buttercream from melting.
• You can substitute vegetable oil with light olive oil or canola oil for a slightly different texture and flavor.
• Store frosted cupcakes in an airtight container in the refrigerator and bring to room temperature before serving for best taste.

Keywords: almond cupcakes, white cupcakes, almond buttercream, homemade cupcakes, dessert recipe