Last updated on June 22nd, 2023.
These almond cupcakes are light, tender, loaded with almond flavor, and topped with smooth, buttery Almond Buttercream. They are the perfect cupcakes for any occasion: a birthday party, a bridal shower, and even wedding cake cupcakes.
I was inspired to make these fluffy almond cupcakes after making this Almond Cake. They are a great addition to my Almond recipe collection in addition to this Almond Poppyseed Cake, Cherry Frangipane Galette, and Almond Pear Cake.
Ingredients and substitutions
The full recipe list and measurements are below in the recipe card. Check out my High Altitudes Baking Chart if you leave at an altitude of 3,000ft and more.
Ingredients for the Almond Cupcakes
The recipe card below shows you the full list of ingredients, including measurements.
- Cake Flour. I tested this recipe a few times, and the best results came when I used cake flour. If unavailable, mix 1 cup of all-purpose flour with one teaspoon of cornstarch.
- Baking powder. As our leavener.
- Sour cream and whole milk. I found that this is the best combination. While you can replace the milk with the same amount of sour cream, I would not do the same with the milk, although full-fat Greek yogurt can replace the sour cream. Use canned coconut milk (not skim) mixed with two teaspoons of apple cider vinegar for a plant-based alternative.
- Almond extract and vanilla extract. Add two tablespoons (20g) of almond paste to enhance the almond flavor when you beat the sugar and butter.
- Unsalted softened butter and vegetable oil. Because we bake the batter in small cupcake liners, they tend to lose their freshness much faster than a cake; the vegetable oil will increase tenderness and extend freshness.
- Granulated sugar. The sugar sweetens our cupcakes and helps with the soft and tender texture, so do not reduce the amount.
- Large egg. At room temperature (not in the picture).
Ingredients for the Almond Buttercream
- Unsalted butter. Softened.
- Powdered sugar.
- Corn syrup. A small amount will help smooth the buttercream and prevent the sugar from crystallizing and hardening.
- Lemon juice. To balance the sweetness coming from the powdered sugar and corn syrup.
- Heavy cream.
- Almond extract.
Another great option is this Mousseline Cream, whipped pastry cream, it’s light and buttery just add one teaspoon of almond extract to the milk for the perfect flavor.
How to Make Almond Cupcakes
Before baking, use a kitchen scale to measure your ingredients, and remember to bring the ingredients to room temperature.
- Sift the flour with the baking powder and set aside. Mix the milk, sour cream, and extracts.
- Beat the sugar and butter on high speed in a large mixing bowl of a stand mixer, using the paddle attachment for 2 minutes, then add the oil and beat for 2-3 minutes until light and fluffy.
- Add the eggs, one at a time.
- Reduce speed to low, then add the dry ingredients (flour mixture) in three additions alternating with the wet ingredients.
- Divide cupcake batter between 12 cupcake liners, and bake.
Make the Almond Buttercream
- Whip the butter for about 1 minute using the paddle or whisk attachment.
- Gradually add the powdered sugar, waiting for each portion to dissolve before adding more.
- Add corn syrup, followed by the extract and cream.
- Fill a piping bag and top the cupcakes when cooled.
- Use room temperature ingredients and a kitchen scale to measure your ingredients. These are keys to the success of the recipe.
- Use a cookie spoon to fill the cupcake liners.
- Do not fill the liners over 3/4 full. If unsure, do a bake test, fill one-liner 1/2 full, 2/3 full, and 3/4 full, and bake for reference.
- To make Gluten-free Almond cupcakes, replace the cake flour with your favorite 1:1 GF flour.
- To bake this recipe into an almond cake, increase the butter amount to half a cup (113g) and the sugar amount to 3/4 cup (150g). The recipe will yield one 8-inch layer, so consider doubling the recipe.
Storing and serving ideas
The cupcakes are best at room temperature for up to 48 hours. Freeze for up to four weeks in an airtight container or a freezer bag.
These vanilla almond cupcakes can be topped and filled with unlimited options; here are some options:
- Cherry Almond Cupcakes. Fill with cherry Filling, and top with fresh or maraschino cherries.
- Fill with Pastry cream and top with stabilized heave cream.
- Chocolate Almond Cupcakes. Top and fill with dark chocolate ganache or white chocolate ganache.
- Use this Raspberry Buttercream and add one teaspoon of almond extract.
HERE ARE MORE RECIPES YOU MIGHT LIKE
Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. I would love to see your creations!
Almond Cupcakes Recipe
Light, moist and tender almond cup cakes.
- 1 1/4 Cup Cake Flour (150g)
- 1 1/2 teaspoon Baking powder
- 1/3 Cup Sour cream (80g)
- 1/4 Cup Milk (60ml)
- 1 teaspoon Almond extract
- 1 teaspoon Vanilla extract
- 1/4 Cup Unsalted butter softened (55g)
- 1/2 Cup Granulated sugar (100g)
- 2 Tablespoons Vegetable oil (30ml)
- 2 Large Eggs
- 1 Cup Unsalted butter, softened (225g)
- 2 Cups powdered sugar (250g)
- 1 Tablespoon corn syrup
- 1 teaspoon almond extract
- 1 teaspoon lemon juice
- 2 Tablespoons Heavy cream
Preheat oven to 340F (170C) and line a cupcake tin with 12 cupcake liners.
Sift the cake flour with the baking powder and set aside. Mix the sour cream, milk, almond, and vanilla extract and set aside.
Beat the butter and sugar using the paddle attachment for 2 minutes on high speed, then drizzle in the vegetable oil, and continue beating for 3 minutes, until light and fluffy.
On high speed, add the eggs, one at a time, waiting for the egg to completely blend before adding the next.
Reduce speed to low and add the flour mixture in three additions alternating with the sour cream mixture, starting ending with the flour mixture.
Once you add the last portion of the flour, stop the mixer and use a rubber spatula to mix until fully incorporated.
Divide the batter between the cupcake liners, no more than 3/4 full and bake for 20-21 minutes.
Remove from the oven and allow to cool completely before frosting and filling.
Beat the butter until soft for about one minute.
Gradually add the powdered sugar.
Add the lemon juice , heavy cream, extract, and corn syrup.
Fill a pastry bag and top the cupcakes.
- Use room temperature ingredients and a kitchen scale to measure.
- Do not skip sifting the flour.
- Do not fill the cupcake liners over 3/4 full; if unsure, do a bake test to reference.
- You can replace the milk with the same amount of sour cream or Greek yogurt but do not replace the sour cream with milk.
- To bake vanilla cupcakes, replace the almond extract with vanilla bean paste.
- Store the cupcakes at room temperature for up to 48 hours, or freeze for up to four weeks in an airtight container.