Fluffy Almond Cupcakes with Almond Buttercream

These fluffy almond cupcakes are light and soft, topped with a smooth almond buttercream frosting. They're flavored with almond extract and are reminiscent of a wedding cake. You can serve them at parties, showers, or any occasion!

I've loved almond my whole life, ever since I started making almond spritz cookies and cut out cookies for Christmas as a kid. I've made lots of almond recipes, like strawberry almond cake, almond coffee cake, almond brownies, a flourless almond cake, and now these almond cupcakes!

The cupcakes have a light and airy texture and are the perfect elegant treats to serve at birthday parties, bridal and baby showers, or as wedding cake cupcakes.

For more cupcake recipes, try chocolate cupcakes with cream cheese frosting, pistachio raspberry cupcakes, and raspberry almond cupcakes.

Why You'll Love This Recipe

• Soft and tender cupcakes- Like my toasted almond cream cake and raspberry almond cake, these almond cupcakes are made using the reverse creaming method, which is when butter is creamed into the dry ingredients instead of by itself. The softened butter coats the flour, making it more difficult for gluten to overdevelop. As a result, cupcakes made this way are slightly more dense but ultra soft and tender.
• Creamy, silky almond buttercream- The almond buttercream is easy to make, silky smooth, and delicious with lots of almond flavor! However, these cupcakes can be paired with other frostings like lavender buttercream, Swiss meringue buttercream, or whipped chocolate frosting.
• Easy to make- You can whip up these cupcakes in under 30 minutes with just a large bowl and an electric mixer!

Ingredient Notes

• All purpose flour- While I usually make my white cakes with cake flour, I found that all purpose flour made these cupcakes perfectly light and fluffy.
• Baking powder- This ingredient helps to leaven the cupcakes, make them rise and get fluffy. Make sure it isn't expired and less than 6 months old.
• Granulated sugar- Sugar retains moisture adds sweetness. Do not reduce the amount of sugar because it will impact the texture.
• Salt- A pinch of salt offsets the sweetness and gives the flavor more dimension.
• Unsalted butter- Make sure the butter is softened so it can mix easily into the dry ingredients.
• Oil- Using oil adds more fat, making the cupcakes super moist and soft! Use a flavorless oil like vegetable or canola oil.
• Egg and egg white- An egg binds the ingredients together while an extra egg white encourages the batter to rise and get more fluffy. Make sure these are room temperature so they mix in well. Pull them, the butter, and the buttermilk out of the refrigerator about an hour before baking.
• Vanilla extract- Pure vanilla extract tastes the best and complements the almond.
• Almond extract- Almond extract adds a unique, sweet nutty flavor to the cupcake batter similar to amaretto. It's very strong, so make sure to use the exact amount listed in the recipe card!
• Buttermilk- Buttermilk adds fat and moisture while tenderizing the gluten. Plain Greek yogurt and sour cream are good substitutions.
• Powdered sugar- Thickens and sweetens the almond frosting. You don't need to sift it!

For ingredient quantities and the full instructions, see the recipe card below.

Helpful Equipment and Tools

• You need an aluminum 12-well cupcake tin lined with cupcake liners. I don't recommend glass pans since they conducts heat differently than metal. Don't use a black pan or silicone pan because the cupcakes will overbake or burn.
• To decorate, you'll need a piping bag and tip. I used a large French star tip for these!

Step by Step Instructions

Preheat the oven to 350°F and fill a cupcake pan with paper liners.

Step 1: Add the flour, baking powder, sugar, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed, then beat in the softened butter for 3-5 minutes until the mixture looks like wet sand.

Step 2: Mix in the oil, egg, egg white, and almond extract on low until a thick batter forms.

Step 3: Stream in the buttermilk and mix until well combined, scraping the sides and bottom of the bowl as needed. The batter will be thin.

Step 4: Divide the batter evenly between 12 cupcake wells, filling each ⅔ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.

Step 5: While the cupcakes cool, make the almond buttercream frosting. Beat room temperature butter, vanilla and almond extract, and salt on medium-high speed. Slowly add in the powdered sugar, mixing on medium-low until light and fluffy.

Step 6: Frost each cupcake using a piping bag, butter knife, or the back of a spoon. Decorate them with toasted almonds or sprinkles and enjoy.

If you don't have a piping bag, you can fill a large Ziplock bag with buttercream, snip off one of the corners, and use it to frost your cupcakes!

Expert Baking Tips

1. Use room temperature ingredients. Room temperature dairy ingredients blend together more easily than cold ones, creating a uniform batter.
2. Use a kitchen scale. Weighing the ingredients in grams instead of using cup measurements will yield the best results. This is especially important for the flour! If you don't have a scale, fluff up the flour before gently scooping it into your measuring cup and swipe off the excess.
3. Don't overbake. Check on the cupcakes a few minutes before the suggested baking time since oven temperatures can vary. They're done when a toothpick inserted in the center comes out clean or when the tops bounce back when lightly touched.
4. If the frosting is too thin, slowly add 1 tablespoon of powdered sugar at a time until it's thick enough to pipe.
5. If the frosting is too thick, add heavy cream or whole milk 1 teaspoon at a time until the desired consistency is reached.

Additions and Variations

Here are some extra ingredients you can add to these cupcakes. These variations haven't been tested, so if you add anything extra, let me know how it turns out in the comments!

• Chopped almonds: Incorporate chopped almonds into the batter for a nice crunch and extra almond flavor.
• Amaretto: For an adult twist, you can add a splash of amaretto liqueur to the batter. It's an almond-flavored liqueur that pairs well with the cupcakes.
• Lemon zest: Adding some lemon zest brightens up the flavor profile.
• Jam filling: For a burst of fruity goodness, add a dollop of apricot or raspberry jam in the center of each cupcake after baking. You can also use strawberry cake filling or cherry filling.
• Coconut flakes: If you like coconut, sprinkle some toasted coconut flakes over the cupcakes once they're frosted.
• Chopped chocolate: Add chopped dark chocolate to the batter for a nutty, chocolatey flavor.

Storage Tips

Room temperature: Frosted almond cupcakes can be stored in an airtight container at room temperature for 1 day. Unfrosted cupcakes can be stored this way for up to 3 days.

Refrigerator: The cupcakes last in the refrigerator for up to 5 days stored in an airtight container. Let them warm up on the counter for about 30 minutes before serving.

While the cupcakes last longer in the refrigerator, the low-humidity environment can dry them out a bit. If you can finish them all within 3 days at room temperature, that's ideal!

How to Freeze

Freeze the cupcakes in an airtight container for up to 2 months. They can be frosted or unfrosted, just make sure they're completely cool before you freeze them. Serve at room temperature.

Frequently Asked Questions

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