Almond Cupcakes with Almond Buttercream
These fluffy almond cupcakes are topped with an easy almond buttercream frosting that's bursting with almond flavor! These are simple, yet elegant cupcakes anybody can make!
Servings: 12 cupcakes
Calories: 429kcal
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.
Nutrition
Serving: 1cupcake | Calories: 429kcal | Carbohydrates: 55g | Protein: 4g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 163mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 42g | Vitamin A: 515IU | Vitamin C: 0.04mg | Calcium: 35mg | Iron: 1mg
