Easy Almond Cupcakes with Almond Buttercream Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Cool the Cupcakes: Remove the cupcakes from the oven and let them cool completely to room temperature on a wire rack before frosting.
- Prepare Frosting: While the cupcakes are baking and cooling, have your almond buttercream frosting ready. Ensure it is smooth and easy to pipe.
- 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
