Almond Cupcakes Recipe- One Sarcastic Baker (2024)

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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

I used American buttercream in this recipe, but you can use Swiss meringue buttercream like in this Oreo Cupcakes or even cream cheese frosting like in this Chai Cupcakes recipe.

• 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.

1. Sift the flour with the baking powder and set aside. Mix the milk, sour cream, and extracts.
2. 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.
3. Add the eggs, one at a time.
4. Reduce speed to low, then add the dry ingredients (flour mixture) in three additions alternating with the wet ingredients.
5. Divide cupcakebatter between 12 cupcake liners, and bake.

Make the Almond Buttercream

1. Whip the butter for about 1 minute using the paddle or whisk attachment.
2. Gradually add the powdered sugar, waiting for each portion to dissolve before adding more.
3. Add corn syrup, followed by the extract and cream.
4. Fill a piping bag and top the cupcakes when cooled.

Baking Tips

• 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

Black Forest Cupcakes, Chocolate Whipped Cream,

Don’t forget to tag @OneSarcasticBaker onInstagramif you bake this recipe. I would love to see your creations!