Almond Cupcakes
This recipe for almond cupcakes uses the perfect amount of almond extract to create well-balanced, absolutely delicious white almond cupcakes.
Servings: 12
Calories: 371kcal
Equipment
Ingredients
Almond Cupcakes:
- 1 1/4 cup all-purpose flour 150g
- 1 cup granulated sugar 200g
- 1 1/2 tsp baking powder 6g
- 1/2 tsp fine salt 3g
- 1/2 cup full-fat sour cream, room temperature 128g
- 1/2 cup water 120g
- 1 large egg, room temperature 56g
- 1/4 cup vegetable or canola oil 56g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1 tsp almond extract 4g
Vanilla Almond Buttercream:
- 1/2 cup (1 stick) unsalted butter, room temperature 113g
- 1/2 tsp vanilla extract or vanilla bean paste 2g
- 1/2 tsp almond extract 2g
- 1/4 tsp fine salt 1g
- 1 3/4 cup powdered sugar 220g
- 1 Tbsp heavy cream or milk, room temperature 15g
Instructions
WASC Cupcakes
- Preheat oven to 350°F/175°C and place 12 cupcake liners in muffin pans.
- Sift 1 1/4 cups flour, 1 cup sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt together into a medium sized bowl. Set aside.
- Pour in 1/2 cup sour cream, 1/2 cup water, 1 large egg, 1/4 cup vegetable oil, 1 tsp vanilla extract, and 1 tsp almond extract into a separate, large bowl and whisk together until combined.
- Mix the dry ingredients into the wet ingredients with a whisk or rubber spatula. Mix until the ingredients are just combined, and you can’t see any streaks of flour.
- Fill the cupcake liners about 3/4 full. Bake for 18-21 minutes or until a toothpick comes out with a few moist crumbs.
- Let the cupcakes cool for 5 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the entire pan into your freezer for about 30 minutes.
Almond Buttercream
- Beat 1/2 cup of unsalted butter on a medium speed for 30 seconds with a stand mixer and paddle attachment or hand mixer until smooth.
- Add in 1/2 tsp vanilla extract, 1/2 tsp almond extract, and 1/4 tsp salt. Beat on low until the ingredients are incorporated.
- Slowly mix in 1 3/4 cups of powdered sugar and 1 Tbsp of heavy cream on a low speed.
- Once fully mixed, check to see if the frosting has reached the right consistency. If the frosting seems too thick, add in additional cream or milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
- Mix on a low speed for a couple of minutes to make the frosting super smooth. Place the buttercream in a piping bag fitted with a fun frosting tip (I love using a Wilton 1M) and decorate the cooled cupcakes as desired!
Video
Notes
Almond Cupcake Variations:
- To make eggless, dairy-free almond cupcakes, use an alternative dairy milk to replace the whole milk (almond, oat, or soy) and dairy-free yogurt (almond, oat, or soy) in place of the sour cream.
- To make gluten-free almond cupcakes, swap in your favorite gluten-free flour blend for the AP flour this recipe calls for, and be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.
Making These Almond Cupcakes in Advance & Storage Tips:
You can make these cupcakes in advance! Frosted cupcakes can sit at room temperature overnight or be stored in the fridge for up to 5 days in an airtight container. They can also last up to a month in the freezer. If you plan to freeze them, I suggest waiting to frost them until they're thawed. You can also make the buttercream ahead of time or save any leftovers. This buttercream frosting will last in the fridge for up to a month. Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again. You can also store buttercream in piping bags in the fridge. I find buttercream keeps its consistency well in piping bags and doesn't require any mixing after it's thawed.Nutrition
Serving: 1 | Calories: 371kcal | Carbohydrates: 52g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 47mg | Sodium: 228mg | Fiber: 1g | Sugar: 34g