These fluffy almond cupcakes are topped with a delicious almond buttercream frosting that's bursting with almond flavor! These are simple, yet elegant cupcakes anybody can make!
These moist almond cupcakes are perfectly soft and tender; not dry at all.
This cupcake recipe comes together really quickly with just 5 minutes of prep work and simple ingredients.
Looking for more easy recipes? Then check out these: funfetti donuts, pistachio muffins, and mini m&m cookies.
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Why You'll Love These Cupcakes
- All you need are two mixing bowls in order to make the cupcake batter.
- Pure almond extract is used.
- Each bite it soft and tender.
- The almond frosting is topped with sliced ground almonds.
- They're perfect for your wedding day, at a baby shower, or even a bridal shower!
I used my favorite vanilla cupcakes as inspiration for this almond cake.
The key to creating an incredibly soft and moist almond cupcake is to use room temperature ingredients when it's called for!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour. Be sure to properly measure your flour (check out "Expert Baking Tips" below).
- Baking Powder: Just baking powder is needed, no baking soda
- Oil: You can use either vegetable oil or canola.
- Eggs: Adding an extra egg white helps the cupcakes to be more light and fluffy.
- Yogurt: Use either plain or vanilla yogurt. You could also use sour cream. This also helps to create the best texture.
- Almond Extract: Be sure to use pure almond extract. No imitation. You could also use almond paste.
- Heavy Whipping Cream: Helps to make the frosting creamy. You can substitute it with milk or heavy cream.
Instructions
Here are the step by step instructions on how to make this easy almond cupcake recipe.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2: Wet ingredients. In a large bowl, whisk together the sugar, oil, egg, egg white, yogurt, and almond extract until combined.
Step 3: Combine the ingredients. Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined.
Step 4: Bake. Fill the cupcake liners ⅔ of the way full and bake for 15-20 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack.
Step 5: Make the frosting. In a large bowl of a stand mixer using the paddle attachment, cream butter on medium-high speed until smooth.
Add the powdered sugar, heavy whipping cream, and almond extract and mix on low speed until combined.
Then increase to high speed and beat until smooth and fluffy.
Step 6: Assemble. Place the frosting in a piping bag and use your favorite piping tip. I used the Wilton 6B.
Storage Tips
Keep any leftover cupcakes in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
Expert Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. If you don't, the cupcakes texture will be off.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter.
- Almond: In order to have the best almond flavor, be sure to use pure almond extract.
Recipe FAQs
You could fill your cupcakes with a cherry pie filling, then you would have cherry almond cupcakes! Also, topping them with a simple vanilla buttercream would be delicious too! Just replace the almond extract with 2 teaspoons of vanilla extract.
Yes they can. Make the cupcakes the night before and store them in the refrigerator. Make the frosting the day of, decorate, and serve!
Yes, definitely! Feel free to use your prefer milk, such as whole milk or even coconut milk.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cupcake Recipes
📖 Recipe
Almond Cupcakes with Almond Buttercream
Equipment
- 12-count muffin pan
- Mixing Bowls
Ingredients:
Almond Cupcakes
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ⅓ cup vegetable oil (or canola)
- 1 large egg, room temperature
- 1 large egg white, room temperature
- ¼ cup yogurt (plain or vanilla)
- ½ teaspoon almond extract
- ½ cup milk, room temperature
Almond Buttercream
- 1 cup unsalted butter, room temperature 2 sticks
- 3 cups powdered sugar
- 3 tablespoons heavy whipping cream
- ½ teaspoon almond extract
- sliced almonds, optional
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Almond Cupcakes
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the sugar, oil, egg, egg white, yogurt, and almond extract until combined.
- Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix).
- FIll each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Almond Buttercream
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes). Add the powdered sugar, heavy whipping cream, and almond extract and mix on low speed until combined (about 30 seconds).
- Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Frost the cooled cupcakes. I placed the frosting in a piping bag and used the Wilton 6B piping tip. I also topped each cupcake with crushed sliced almonds.
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes:
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. If you don't, the cupcakes texture will be off.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter.
- Almond: In order to have the best almond flavor, be sure to use pure almond extract.
I always forget how much I love almond flavored desserts. These cupcakes are light, delicate, and feature the almond flavor perfectly!
Hi I haven’t made these yet just a couple questions if I use sour cream is it still 1/4cup? Also if I do use yogurt am I using full fat? Greek? Thanks so much I can’t wait to make these
Hi Heather. Yes, it would still be a 1/4 cup if you used sour cream instead of yogurt. And when it comes to yogurt you can use whichever you prefer. I typically use low-fat plain yogurt, but whole fat and even greek yogurt is perfectly fine too. Thanks for the questions and I hope you enjoy these cupcakes. 🙂
Hi . Can these be made in the 6 count jumbo pans.. What would be the temp and time adjustment
Hi Michelle! I believe this would work, although I haven't tried it before. Only fill the jumbo pan 2/3 of the way full with batter. I recommend baking at 350 degrees and check the cupcakes after 20 minutes. If they're not done, check on them again in another 3 minutes. Please let me know how they turn out for you!
Thanks so much..I have an anniversary coming up I want to make these for.. I'll let you know.. Thanks 🙏
Happy almost anniversary! My husband and I celebrate ours at the end of January. 🙂