Easy Almond Cupcakes with Almond Buttercream Recipe

Introduction

These Easy Almond Cupcakes with Almond Buttercream offer a delicate nutty flavor that’s perfect for any occasion. Moist and tender, they are complemented by a creamy, rich frosting that almond lovers will adore.

Ingredients

• 1 large egg (room temperature)
• 1/4 cup oil
• 1/2 cup full-fat sour cream (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 mixture. Stir gently until just combined. It’s okay if a few lumps remain; avoid over-mixing to keep the cupcakes tender.
3. Step 3: Pour the batter evenly into cupcake liners placed in a muffin tin.
4. Step 4: Bake at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
5. Step 5: Allow the cupcakes to cool completely to room temperature before frosting.
6. Step 6: While the cupcakes are baking and cooling, prepare your almond buttercream frosting.
7. Step 7: Fill a piping bag fitted with a large star tip (such as tip 1M) with the almond buttercream. Pipe roses or swirls on top of each cooled cupcake. Serve and enjoy!

Tips & Variations

• Adjust almond extract carefully as it is strong; start with 1/4 tsp and increase to your taste for a balanced flavor.
• Use room temperature ingredients to ensure a smooth batter and even baking.
• For a gluten-free option, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
• Add sliced almonds on top of the frosting for extra texture and visual appeal.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor and texture. Unfrosted cupcakes can be kept at room temperature for 2 days or frozen for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

Yes, substitute the sour cream with a dairy-free alternative like coconut yogurt, and use a dairy-free almond buttercream recipe to keep the cupcakes dairy-free.

How do I make almond buttercream frosting?

Almond buttercream is typically made by combining softened butter, powdered sugar, almond extract, and a small amount of milk or cream. Whip until light and fluffy. For a detailed recipe, click here.

Easy Almond Cupcakes with Almond Buttercream Recipe

Print Recipe

★★★★★

4.5 from 52 reviews

These Easy Almond Cupcakes are moist, tender, and bursting with almond flavor, complemented perfectly by a rich and creamy almond buttercream frosting. Perfect for any occasion, these cupcakes balance the nutty almond essence with a soft crumb and a luscious swirl of frosting, making them a delightful treat for almond lovers.

• Author: Victoria
• 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

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 based on 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. Mix these ingredients until the batter is smooth and well incorporated.
2. Add Dry Ingredients: Add the sifted flour, granulated sugar, baking powder, and baking soda to the wet mixture. Gently mix until just combined. It’s okay if the batter has a few lumps; avoid over-mixing to keep the cupcakes tender.
3. Prepare Cupcake Liners: Pour the batter evenly into cupcake liners placed in a muffin tin, filling each about two-thirds full to allow room for rising.
4. Bake the Cupcakes: Bake at 350°F (175°C) for 18-20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
5. Cool the Cupcakes: Remove the cupcakes from the oven and let them cool completely to room temperature on a wire rack before frosting.
6. Prepare Frosting: While the cupcakes are baking and cooling, have your almond buttercream frosting ready. Ensure it is smooth and easy to pipe.
7. Decorate: Fill a piping bag fitted with a large star tip (tip 1M) with the almond buttercream. Pipe a rose or swirl design on top of each cooled cupcake. Serve and enjoy!

Notes

• Adjust almond extract carefully as it is a strong flavor; start with 1/4 teaspoon and increase to 1/2 teaspoon if you prefer a more intense almond flavor.
• Make sure all wet ingredients are at room temperature to ensure a smooth batter and even baking.
• Don’t over-mix the batter to keep the cupcakes light and fluffy.
• Allow cupcakes to cool completely before frosting to prevent the buttercream from melting.
• You can prepare the almond buttercream frosting ahead of time and store it refrigerated; bring to room temperature before piping.

Keywords: almond cupcakes, almond buttercream, easy cupcakes, nutty cupcakes, homemade cupcakes