Easy Almond Cupcakes Recipe

Introduction

These easy almond cupcakes are rich, moist, and full of nutty flavor. Topped with creamy almond buttercream frosting, they make a delightful treat for any occasion. With simple ingredients and straightforward steps, you can enjoy bakery-quality cupcakes at home.

Ingredients

• 1 large egg, room temperature
• ¼ cup oil
• ½ cup full-fat sour cream, room temperature
• ½ cup water, room temperature
• 1 teaspoon vanilla extract
• ¼-½ teaspoon almond extract (adjust to taste)
• 1 ¼ cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 cups almond buttercream frosting

Instructions

1. Step 1: In a large mixing bowl, whisk together the egg, oil, sour cream, water, vanilla extract, and almond extract until smooth.
2. Step 2: Add the sifted flour, sugar, baking powder, and baking soda to the wet ingredients. Gently mix until just combined; a few lumps are okay. Avoid over-mixing.
3. Step 3: Line a muffin tin with cupcake liners and pour the batter evenly into each liner.
4. Step 4: Bake in a preheated oven at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
5. Step 5: Let the cupcakes cool completely to room temperature on a wire rack before frosting.
6. Step 6: Fill a piping bag fitted with a large star tip (such as a 1M) with almond buttercream frosting. Pipe a rose or swirl on top of each cupcake.
7. Step 7: Serve and enjoy your delicious almond cupcakes!

Tips & Variations

• Adjust the almond extract carefully; it has a strong flavor that can easily overpower the cupcakes.
• Sift the flour together with baking powder and baking soda for a lighter texture.
• Use all full-fat, room-temperature ingredients for the best results.
• Do not frost warm cupcakes as it will melt the frosting.
• The recipe can be doubled to make 24 cupcakes.

Storage

Store leftover cupcakes in a sealed container in the refrigerator for up to 3 days. Before serving, allow chilled cupcakes to come to room temperature or gently warm them. Frosted cupcakes should be kept refrigerated to maintain the frosting’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil?

Yes, you can substitute vegetable oil with light olive oil or melted coconut oil. Avoid strong-flavored oils to keep the delicate almond taste.

Can I make these cupcakes dairy-free?

To make this recipe dairy-free, replace sour cream with a non-dairy yogurt or sour cream substitute, and ensure your frosting is also dairy-free. Keep other ingredients room temperature as stated.

Easy Almond Cupcakes Recipe

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★★★★★

4.8 from 93 reviews

These Easy Almond Cupcakes are moist, flavorful, and topped with a delicious almond buttercream frosting. Made with simple pantry ingredients and almond extract for a delightful nutty twist, these cupcakes bake up soft and tender with a perfect crumb. They are ideal for dessert, celebrations, or anytime a sweet almond treat is desired.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 Large Egg, room temperature
• ¼ cup Oil
• ½ cup Sour cream, full fat, room temperature
• ½ cup Water, room temperature
• 1 teaspoon Vanilla extract
• ¼–½ teaspoon Almond extract (adjust to preference, ½ tsp recommended)
• 1 ¼ cups All-purpose flour, sifted
• 1 cup Granulated sugar
• 1 teaspoon Baking powder
• ½ teaspoon Baking soda

Frosting

• 2 cups Almond buttercream frosting

Instructions

1. Mix wet ingredients: In a large mixing bowl, combine the egg, oil, sour cream, water, vanilla extract, and almond extract. Mix well until the mixture is smooth and uniform.
2. Add dry ingredients: To the wet mixture, add the sifted all-purpose flour, granulated sugar, baking powder, and baking soda. Gently fold and mix until just combined. It’s okay if the batter has a few lumps; do not overmix to keep the cupcakes tender.
3. Prepare cupcake liners: Pour the batter evenly into cupcake liners placed in a muffin tin, filling about 2/3 full.
4. Bake the cupcakes: Bake in a preheated oven at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool cupcakes: Remove cupcakes from the oven and allow them to cool completely to room temperature before frosting.
6. Frost cupcakes: While the cupcakes are baking and cooling, prepare the almond buttercream frosting. Fill a piping bag fitted with a large star tip (tip 1M) and pipe a rose or swirl design on top of each cooled cupcake.
7. Serve and enjoy: Enjoy your delicious almond cupcakes as a delightful treat or dessert.

Notes

• You can double the recipe to make 24 cupcakes.
• Adjust the amount of almond extract according to your taste, especially since the frosting also contains almond extract; it can be strong.
• Sift the flour along with baking powder and baking soda for better texture if time permits.
• Do not frost warm cupcakes; ensure they are completely cool to prevent melting the frosting.
• Use full-fat ingredients and make sure all ingredients are at room temperature before mixing.
• Avoid overbaking to keep cupcakes moist and tender.
• Do not overmix the batter to maintain a light texture.
• Store leftovers in a sealed container in the fridge for up to 3 days.

Keywords: almond cupcakes, almond buttercream frosting, easy cupcakes, almond extract cupcakes, moist cupcakes, homemade cupcakes