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almond cupcake recipe

Almond Cupcakes Recipe

Light, moist and tender almond cup cakes.

Course Dessert
Cuisine American
Keyword almond cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 cupcakes
Author One Sarcastic Baker

Ingredients

  • 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

Almond Buttercream

  • 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

Instructions

Cupcakes

  1. Preheat oven to 340F (170C) and line a cupcake tin with 12 cupcake liners.

  2. Sift the cake flour with the baking powder and set aside. Mix the sour cream, milk, almond, and vanilla extract and set aside.

  3. 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.

  4. On high speed, add the eggs, one at a time, waiting for the egg to completely blend before adding the next.

  5. Reduce speed to low and add the flour mixture in three additions alternating with the sour cream mixture, starting ending with the flour mixture.

  6. Once you add the last portion of the flour, stop the mixer and use a rubber spatula to mix until fully incorporated.

  7. Divide the batter between the cupcake liners, no more than 3/4 full and bake for 20-21 minutes.

  8. Remove from the oven and allow to cool completely before frosting and filling.

Buttercream

  1. Beat the butter until soft for about one minute.

  2. Gradually add the powdered sugar.

  3. Add the lemon juice , heavy cream, extract, and corn syrup.

  4. Fill a pastry bag and top the cupcakes.

Recipe Notes

  • 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.