Fluffy Almond Cupcakes with Almond Buttercream Frosting
These almond cupcakes are light and soft, topped with a smooth almond American buttercream frosting. They're flavored with almond extract and are reminiscent of a wedding cake. You can serve them at birthday parties, baby showers, or any occasion you like.
Equipment
- 1 5-quart stand mixer or electric hand mixer
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Ingredients
Almond Cupcakes
- 190 grams all purpose flour
- 2 teaspoon baking powder
- 200 grams granulated sugar
- ¼ teaspoon salt
- 80 grams unsalted butter softened
- 72 grams neutral oil
- 1 large egg room temperature
- 1 egg white room temperature
- 2 teaspoon almond extract
- 160 grams buttermilk room temperature
Almond Buttercream
- 226 grams unsalted butter softened
- ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon salt
- 360 grams powdered sugar
Instructions
Almond Cupcakes
- Preheat the oven to 350°F/180°C. Fill a cupcake pan with 12 liners and set aside.
- Add flour, baking powder, sugar, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on low, spinning about 5 times.190 grams all purpose flour, 2 teaspoon baking powder, ¼ teaspoon salt, 200 grams granulated sugar
- Add the butter and beat on low for 3-5 minutes until the texture resembles wet sand.80 grams unsalted butter
- Add the oil, egg, egg white, and almond extract. Mix on low until a batter forms.72 grams neutral oil, 1 large egg, 1 egg white, 2 teaspoon almond extract
- Pour in the buttermilk and stir until well combined. The batter will be thin.160 grams buttermilk
- Portion the batter evenly between 12 cupcake liners, filling each ⅔ full. Bake for 18-20 minutes or until the tops bounce back when lightly touched and a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack. Allow them to cool completely before frosting.
Almond Buttercream
- Add softened butter, vanilla and almond extract, and salt to the bowl of a stand mixer with the paddle attachment. Cream the butter on medium-high speed for 5 minutes or until it's lightened in color and become fluffy.226 grams unsalted butter, 1 teaspoon almond extract, ½ teaspoon vanilla extract, ½ teaspoon salt
- Mix in half of the powdered sugar on low until creamy and well combined. Repeat with the second half, stopping to scrape down the sides of the bowl as needed.360 grams powdered sugar
- Transfer the buttercream to a piping bag prepared with a piping tip. Frost each cupcake, top with sliced almonds or other garnishes, and enjoy!
Video
Notes
Use room temperature dairy ingredients because they mix in easier than cold ones.
Use a kitchen scale to measure the flour in grams for the best results.
Storage: 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. Both frosted and unfrosted cupcakes will last in the refrigerator for up to 5 days. Let them warm on the counter for 30 minutes before serving.
Freezing: Store cooled, unfrosted cupcakes in a freezer-safe container for up to 2 months. When ready to enjoy, bring to room temperature, frost, and serve. Frosted cupcakes can also be frozen for up to 2 months in an airtight container.
Nutrition
Serving: 1cupcakeCalories: 492.9kcalCarbohydrates: 59.7gProtein: 3gFat: 27.7gSaturated Fat: 13.9gPolyunsaturated Fat: 2.6gMonounsaturated Fat: 9.4gTrans Fat: 0.9gCholesterol: 69.9mgSodium: 243.4mgPotassium: 53mgFiber: 0.4gSugar: 46.9gVitamin A: 679IUCalcium: 65.9mgIron: 0.9mg
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