These almond cupcakes are light, fluffy, and perfectly flavored with almond. They're topped them with Swiss Meringue buttercream recipe and slivered almonds for the perfect soft and crunchy texture.
While these almond flavored cupcakes are incredible any time of year, I often make them in the winter time!
This was inspired by my vanilla cupcake recipe on this site, and pairs well with this amazing Swiss meringue buttercream frosting.
Jump to:
Why I Love these Almond Cupcakes
- They are perfectly flavoured with almond - not too strong, just perfect!
- My almond cupcakes are fluffy, moist, and have a perfect crumb to them!
- These are light and make the perfect coffee cupcake.
- They bring a sweet nostalgia of my Grandma - this may not be grounded in anything other my own imagination, but they remind me of her!
To me an almond cupcake screams afternoon tea and I love the subtle flavors and soft cupcake.
Ingredients
Here are the main ingredients needed for this recipe. You'll find a complete list of ingredients listed in the recipe card below.
- Unsalted Butter: buttery flavour is essential to these cupcakes. Make sure your butter is room temperature so it fully incorporates.
- Vegetable Oil: provides moisture without adding unwanted flavouring.
- Granulated Sugar: important for sweetening and assisting with achieving rise in cupcakes as well as creating a light texture.
- Egg Whites: make sure your egg whites are room temperature in order for them to completely incorporate into your batter.
- Almond Extract: This is our major flavor source!
- Cake Flour: a lower protein flour that results in light, airy cupcake texture.
- Baking Powder: aids in leavening cupcakes.
- Baking Soda: essential to leavening process. Make sure it is fresh - it can expire!
- Salt: an important flavouring tool!
- Buttermilk: provides a slight tang flavour, assists to activate leavening agents and provide moisture to the cupcakes.
- Slivered almonds: for topping our cupcakes!
Instructions
In a medium bowl, mix butter and oil until completely combined.
Add sugar and cream until light and fluffy.
Add in eggs and almond extract.
Alternately add flour and buttermilk. Mix to combine. f
Substitutions
- Gluten Free - instead of cake flour, use gluten free flour in order to make gluten free cupcakes. I prefer to use Bob's Red Mill Gluten Free 1:1 baking flour.
- Egg Free - substitute the eggs for unsweetened apple sauce. Instead of 5 egg whites use ½ cup of unsweetened applesauce.
Variations
- Frosting- try a different flavor of frosting if you prefer!
Equipment
To make these cupcakes you will need an electric stand or electric hand mixer.
For the frosting you will need an electric stand mixer. Meringue based buttercream requires egg whites to be whipped to stiff peaks which is very hard to achieve with a hand mixer.
Storage
Store your almond cupcakes in a freezer ziplock bag. Make sure to press all of the air out and place in the freezer. Do not store your almond cupcakes in the freezer for longer than a week because they can dry out.
Cupcakes that are not frosted can be stored in an airtight container at room temperature overnight. Do not leave them any longer or they will not be fresh. You can bake these almond cupcakes and freeze them for up to 1 month in an airtight container.
Top Tip
Measure your flour properly. It's important to not use your measuring cup as a scoop to scoop flour. Instead, use a spoon to fill the measuring cup and then level it off. If you overfill, you'll end up with too much flour and this can make a dry cupcake.
FAQ About Almond Cupcakes
Of course! You can try making American Buttercream or Chocolate Frosting
This can happen if you over mix the batter, if you open the oven door during the baking process or if they are under baked.
This can happen with over- mixing. Make sure to only mix until combined.
Related
Looking for similar recipes? Check these out:
Almond Cupcakes
Ingredients
- ¼ Cup Unsalted Butter At room temperature
- ¼ Cup Vegetable Oil
- ¾ Cup Granulated Sugar
- 3 Egg Whites At room temperature
- 1 and ½ Cup Cake Flour See note about cake flour substitution
- ½ tablespoon Baking Powder
- ¼ teaspoon salt
- ¼ teaspoon Baking Soda
- ¾ Cup Buttermilk See note about cake flour substitution
- 1 teaspoon Almond Extract
Instructions
- Preheat the oven to 325 degrees F
- Line the muffin tin with cupcakes liners. Set aside.
- In the bowl of an electric stand mixer with the paddle attachment, beat butter and oil together on high speed until completely unified, light and creamy - approximately 4-5 minutes.
- Sift together cake flour, baking powder, baking soda
- Scrape down the sides and bottom of the bowl.
- With the mixer on low speed, gradually pour in sugar. Turn mixer up to high speed and mix until light and fluffy - approximately 2 minutes.
- Scrape down the sides and bottom of the bowl with a rubber spatula. With the mixer on low speed, add in the egg whites one at a time followed by the vanilla extract and almond extract. Beat on medium until combined
- Scrape down the sides and bottom of the bowl with a rubber spatula.
- With the mixer on low speed, add in ⅓rd of the flour mixture. Mix until just combined. Scrape down the sides of the bowl. With the mixture on low speed, add in ½ the buttermilk. Mix until just combined. Repeat. Begin and end with the flour mixture.
- Spoon the batter into the cupcake liners. Fill ¾ full. Bake for 16-18 minutes or until a toothpick inserted into the centre of the cupcake comes out clean.
- Allow cupcakes to cool completely before frosting.
- Frost with Vanilla Swiss Meringue buttercream. Store in an airtight container in the fridge for up to 3 days. For maximum freshness I recommend eating the day of or within 1 -2 days.
Leave a Reply