White Almond Cupcakes with Almond Buttercream Frosting Recipe

Introduction

Delight in these light and fluffy White Almond Cupcakes, perfectly balanced with a delicate almond buttercream frosting. They make an elegant treat for any occasion, combining subtle almond flavor with classic vanilla notes.

Ingredients

• 1 ¼ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup milk (room temperature)
• 2 egg whites (room temperature)
• 2 tbsp sour cream (room temperature)
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 cup unsalted butter (room temperature)
• 2 ½ cups powdered sugar
• 1 tsp almond extract
• ½ tsp vanilla extract
• ¼ tsp salt
• 2 tbsp heavy cream

Instructions

1. Step 1: Preheat the oven to 350° F and line a cupcake pan with 12 cupcake liners.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Step 3: Add milk, egg whites, sour cream, vegetable oil, vanilla extract, and almond extract to the dry ingredients. Whisk until fully combined and smooth.
4. Step 4: Using a large cookie scoop (about 3 tablespoons), portion the batter into the cupcake liners, filling each about two-thirds full.
5. Step 5: Bake for 20 minutes, or until the cupcake tops spring back when lightly touched or a toothpick inserted in the center comes out clean.
6. Step 6: Remove cupcakes from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
7. Step 7: For the almond buttercream, place the room temperature unsalted butter in a large bowl or stand mixer fitted with a whisk attachment. Whip on medium-high speed for 5 minutes until light and fluffy, scraping the bowl as needed.
8. Step 8: Add half of the powdered sugar and mix on low speed until combined. Repeat with the remaining powdered sugar, keeping the mixer on low until fully incorporated.
9. Step 9: Mix in almond extract, vanilla extract, and salt on low speed until blended.
10. Step 10: Drizzle in the heavy cream while mixing on low, then increase the speed to medium-high and whip for 3 additional minutes, scraping the sides occasionally.
11. Step 11: (Optional) Switch to a paddle attachment and mix on low for 2 more minutes to remove air bubbles and create a smooth frosting.
12. Step 12: Use a piping bag fitted with a Wilton 1M tip to swirl the almond buttercream onto the cooled cupcakes.

Tips & Variations

• For a more intense almond flavor, add a few drops of almond extract to the batter in addition to the frosting.
• Room temperature ingredients ensure a smooth batter and even baking.
• Substitute the heavy cream in the frosting with whole milk for a lighter consistency.
• Decorate with slivered almonds or edible pearls for an elegant presentation.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 4 days. Allow refrigerated cupcakes to come to room temperature before serving for the best texture. The frosted cupcakes can also be frozen for up to 1 month; thaw overnight in the refrigerator and let sit at room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture slightly and make the cupcakes denser. For best results, stick to egg whites to keep the cupcakes light and airy.

How do I make the cupcakes dairy-free?

Replace milk with a plant-based milk such as almond or oat milk, and use a dairy-free butter alternative in the frosting. Make sure the sour cream is substituted with a dairy-free yogurt or sour cream alternative to maintain moisture and tang.

White Almond Cupcakes with Almond Buttercream Frosting Recipe

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★★★★★

4.5 from 96 reviews

Delight in these moist and flavorful White Almond Cupcakes topped with a luscious almond buttercream frosting. Combining hints of vanilla and almond extracts, these cupcakes are perfect for celebrations or an indulgent treat.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 1 ¼ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup milk (room temperature)
• 2 egg whites (room temperature)
• 2 tbsp sour cream (room temperature)
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp almond extract

Almond Buttercream Frosting

• 1 cup unsalted butter (room temperature)
• 2 ½ cups powdered sugar
• 1 tsp almond extract
• ½ tsp vanilla extract
• ¼ tsp salt
• 2 tbsp heavy cream

Instructions

1. Prepare Cupcake Pan: Preheat oven to 350° F (175° C). Line a 12-cup cupcake pan with cupcake liners to ensure easy removal and even baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until fully combined, creating a uniform base for the batter.
3. Add Wet Ingredients: Incorporate milk, egg whites, sour cream, vegetable oil, vanilla extract, and almond extract into the dry ingredients. Whisk thoroughly until the batter is smooth and well combined with no lumps.
4. Fill Cupcake Liners: Using a large cookie scoop (3 tablespoons), portion the batter into each cupcake liner filling approximately two-thirds full to allow room for rising.
5. Bake Cupcakes: Place the cupcake pan in the oven and bake for about 20 minutes. Check doneness by gently pressing the top—it should bounce back slightly—or insert a toothpick which should come out clean.
6. Cool Cupcakes: Remove cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely, ensuring they don’t become soggy.
7. Make Almond Buttercream: In a large mixing bowl or stand mixer with a whisk attachment, whip the room temperature unsalted butter on medium-high speed for 5 minutes until light, fluffy, and pale in color.
8. Add Powdered Sugar: Add half of the powdered sugar and mix on the lowest speed until fully incorporated. Add the remaining powdered sugar and continue mixing on low to combine evenly.
9. Flavor the Frosting: Mix in almond extract, vanilla extract, and salt on low speed until evenly distributed through the frosting.
10. Add Heavy Cream: Drizzle in heavy cream while mixing on low. Once added, increase speed to medium-high and whip for an additional 3 minutes to achieve a smooth, fluffy consistency. Scrape down the bowl sides as needed.
11. Refine Frosting (Optional): For smoother texture, switch to a paddle attachment and mix on low speed for 2 more minutes to eliminate air bubbles.
12. Decorate Cupcakes: Use a piping bag fitted with a Wilton 1M piping tip to swirl the almond buttercream frosting beautifully atop the cooled white almond cupcakes.

Notes

• Ensure all refrigerated ingredients are at room temperature for best mixing results.
• Do not overfill the cupcake liners to prevent batter overflow during baking.
• Buttercream frosting can be stored in an airtight container in the refrigerator for up to 3 days; re-whip before frosting if needed.
• For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend of equal measure.
• Use high-quality almond extract for an authentic and rich almond flavor.

Keywords: white almond cupcakes, almond buttercream frosting, vanilla cupcakes, moist cupcakes, homemade cupcakes, almond extract dessert