Almond Cupcakes. Tender, soft and moist cupcakes that have subtle flavors of almond. These decadent, fancy and easy to make cupcakes are also sometimes referred to as wedding cupcakes. Almond Cupcakes are perfect for any special occasion or just because!
I love desserts, but my all time favorite dessert to make is cupcakes. I am not sure I have to say this for those who have been visiting us for any amount of time, but we love cupcakes. Small individual sized desserts that have so many different combinations and are perfect for an after dinner treat or a party.
When I am wanting a fancy cupcake my go to is these almond cupcakes. The flavor is so perfect for a fancy occasion and they are easily decorated with homemade buttercream to make them perfect.
These cupcakes are perfect for a baby shower, wedding shower, or a celebration that is fancy. The almond flavor is subtle, while the cupcake is perfectly fluffy, soft and moist. Paired with buttercream on top and you have a decadent cupcake that is perfect for the fanciest of parties, or the weeknight dinner.
Classic cupcake recipes
- Red Velvet Cupcakes
- Mocha Cupcakes
- Peanut Butter cupcakes
- Strawberry Cupcakes
- Chocolate cupcakes
- Vanilla Cupcakes
- Chocolate Chip Cupcakes
- Angel Food Cupcakes
Tips for Making this Recipe
Bring ingredients to room temperature. I like to set out all of my liquid ingredients for about an hour or two before I start the recipe to let them come up to room temperature.
Don’t over mix. Once you add your flour to the batter you need to make sure you don’t over mix the batter.
Add the perfect Frosting. These cupcakes pair perfectly with my almond buttercream frosting, then I like to add almond slivers on top. But you can also top them with vanilla buttercream, chocolate buttercream and strawberry buttercream for amazing cupcakes.
Follow the recipe. Each cupcake recipe is different. It is important to follow the recipe as directed. all of our cupcake recipes have been tested multiple times to make sure they are perfect.
Use quality cupcake liners. While you might not think it matters a cupcake liner but having a quality cupcake liner will make it so your cupcakes don’t stick to the wrapper and peel off nicely so you can see the perfect cupcake in it.
How to tell when cupcakes are done baking
I like to use the toothpick test when I am making cupcakes with the kids because it is easier for them to see and learn. But if you have been making cupcakes for a while you may not want to use that method.
If you are wanting an even easier method, the cupcake bounce done method as we call it is even easier. Pull the tray of cupcakes out from the oven and lightly press on a cupcake in the middle of the baking pan. If if bounces right back and no finger print is left behind then your cupcakes are done. If there is a finger print you need to bake them for a few more minutes.
How to Store Cupcakes
It is best to store cupcakes in an airtight container on the counter. Cupcakes are best to be enjoyed with in 48 hours of making them. They won’t be bad to eat after 40 hours but they will start to dry out and not be as fresh.
Can Cupcakes be frozen?
Yes they can. You will want to freeze them without any frosting on them. Wrap them individually with plastic wrap and freeze on a baking sheet. Then once they are solid store in a zip close freezer bag. They will keep for up to 2 months when frozen.
To thaw, simply remove them from the freezer and defrost. Then frost as normal.
How to Decorate Cupcakes
One of the most important things when making cupcakes is how you decorate them. Yes you can use a knife like my mom used to to spread frosting on top of them but they look so pretty and professional when you pipe the frosting to decorate them.
Piping frosting on cupcakes is easy, the hardest part is filling a pastry bag with the frosting and not making a mess. Check out this post for the easy way to fill a pastry bag with frosting.
The icing swirl is my all time favorite way to pipe frosting on a cupcake and it is SUPER easy to do! If you have never made an icing swirl, check out this step by step guide on how to make an icing swirl. It really changes the look of your cupcakes and they look like they came from a bakery!
Almond Cupcakes Recipe Ingredients
- all-purpose flour
- baking powder
- butter, room temperature
- sour cream, room temperature
- almond extract
- egg whites, room temperature
- milk, room temperature
How to Make Almond Cupcakes
Preheat oven to 350 degrees.
Line your cupcake pan with cupcake wrappers.
In a medium mixing bowl whisk together the flour, baking powder, and salt, set it aside.
In a large liquid measuring cup mix together the milk and water, set it aside.
In the bowl of your mixer cream the butter and sugar together about 5-6 minutes until the mixture has lightened.
Mix in the sour cream and almond extract to the butter mixture, using a rubber spatula scrape down the edges of the bowl.
Slowly stir in the egg whites one at a time until each egg is incorporated.
Add in half the flour mixture to the mixing bowl, then half the milk mixture, scrape down the sides of the bowl. Mix in the remainder of the flour mixture then the remainder of the milk mixture.
Scoop the batter into each cupcake wrapper so they are 3/4 full.
Bake for 10 minutes then rotate your pans so the pan that was on the top rack is now on the bottom and vise verse. Continue to bake for an additional 6-10 minutes until the toothpick comes out clean from the center.
Allow cupcakes to cool completely before frosting.
- Lemon Cupcakes
- Chocolate Raspberry Cupcakes
- Smores cupcakes
- Pink Lemonade Cupcakes
- Blackberry Cupcakes
- Lemon Raspberry Cupcakes
- 2 1/2 cups all-purpose flour
- 4 tsp baking powder
- ½ tsp salt
- 3/4 cup butter room temperature
- 1 1/2 cups sugar
- 3/4 cup sour cream room temperature
- 1 tbsp almond extract
- 6 large egg whites room temperature
- 3/4 cup milk room temperature
- 1/4 cup water
- Preheat oven to 350 degrees.
- Line your cupcake pan with cupcake wrappers.
- In a medium mixing bowl whisk together the flour, baking powder, and salt, set it aside.
- In a large liquid measuring cup mix together the milk and water, set it aside.
- In the bowl of your mixer cream the butter and sugar together about 5-6 minutes until the mixture has lightened.
- Mix in the sour cream and almond extract to the butter mixture, using a rubber spatula scrape down the edges of the bowl.
- Slowly stir in the egg whites one at a time until each egg is incorporated.
- Add in half the flour mixture to the mixing bowl, then half the milk mixture, scrape down the sides of the bowl. Mix in the remainder of the flour mixture then the remainder of the milk mixture.
- Scoop the batter into each cupcake wrapper so they are 3/4 full.
- Bake for 10 minutes then rotate your pans so the pan that was on the top rack is now on the bottom and vise verse. Continue to bake for an additional 6-10 minutes until the toothpick comes out clean from the center.
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