Elegant, fluffy almond cupcakes topped with creamy almond buttercream frosting. Perfect for bridal showers, birthday parties, and more.
Almond cupcakes are light and fluffy topped with almond frosting. They're flavored with almond extract and are reminiscent of a wedding cake. Serve them at picnics, birthdays, or any occasion!
Flour, sugar, baking powder, salt, butter, oil, egg, egg white, almond extract, and buttermilk.
Softened unsalted butter, almond extract, vanilla extract, salt, and powdered sugar.
Add flour, baking powder, sugar, and salt to the bowl of a stand mixer. Mix on low, spinning about 5 times. Add softened butter and beat until it resembles wet sand.
Next, add in the oil, egg, egg white, and almond extract. Make sure the eggs are room temperature. Mix on low until a batter forms.
Stir in the room temperature buttermilk until well combined. The batter will be quite thin and runny.
Divide the batter between 12 cupcake wells. Bake until a toothpick inserted in the center comes out clean. Let them cool in the pan for 10 minutes and transfer to a wire rack.
While the cupcakes cool, make the buttercream by beating the butter, extracts, and salt together. Mix in the powdered sugar until smooth and creamy.
Frost your cupcakes and enjoy! Want to make this recipe? Check out the full instructions at:
dollopofdough.com
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