Introduction

These White Almond Cupcakes are delicate, moist, and bursting with a subtle almond flavor. Topped with a rich almond buttercream frosting, they make an elegant treat perfect for any occasion.

The image shows a group of vanilla cupcakes each with one thick base layer of light golden cake lined with white paper wrappers. On top of each cupcake is a large swirl of smooth, creamy white frosting shaped like a flower, decorated with small, shiny silver balls scattered across the frosting. The cupcakes are placed on a white marbled surface, and the background is softly blurred showing more cupcakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups (156 g) all-purpose flour
1 cup (200 g) granulated sugar
1 ½ tsp (6 g) baking powder
½ tsp (3 g) salt
½ cup (122 g) milk, room temperature
2 egg whites, room temperature
2 tbsp (24 g) sour cream, room temperature
¼ cup (55 g) vegetable oil
1 tsp (4 g) vanilla extract
1 tsp (4 g) almond extract

For the Almond Buttercream Frosting:
1 cup (227 g) unsalted butter, room temperature
2 ½ cups (300 g) powdered sugar
1 tsp (4 g) almond extract
½ tsp (2 g) vanilla extract
¼ tsp (2 g) salt
2 tbsp (30 g) heavy cream

Instructions

Step 1: Preheat your oven to 350° F. Line a cupcake pan with 12 cupcake liners.
Step 2: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Step 3: Add the milk, egg whites, sour cream, vegetable oil, vanilla extract, and almond extract to the dry ingredients. Whisk until the batter is smooth and well combined.
Step 4: Use a large cookie scoop (about 3 tablespoons) to portion the batter evenly into the cupcake liners, filling them about two-thirds full.
Step 5: Bake for 20 minutes or until the cupcake tops spring back lightly when touched or a toothpick inserted in the center comes out clean.
Step 6: Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before frosting.
Step 7: To make the almond buttercream frosting, place the room temperature unsalted butter in a large mixing bowl or stand mixer fitted with a whisk attachment. Whip on medium-high speed for 5 minutes until light, fluffy, and pale.
Step 8: Add half of the powdered sugar and mix on low speed until combined, then add the remaining powdered sugar and continue mixing on low until fully incorporated.
Step 9: Mix in the almond extract, vanilla extract, and salt on low speed until combined.
Step 10: Drizzle in the heavy cream while mixing on low.
Step 11: Increase the mixer speed to medium-high and whip the frosting for an additional 3 minutes, scraping down the sides occasionally.
Step 12: For a smoother finish, switch to a paddle attachment and mix on low speed for 2 more minutes to remove air bubbles.
Step 13: Use a piping bag fitted with a Wilton 1M tip to swirl the almond buttercream onto the cooled cupcakes.

Tips & Variations

For extra almond flavor, gently toast chopped almonds and sprinkle them on the frosting just before serving.
Use room temperature ingredients to ensure a smooth batter and fluffy cupcakes.
Substitute the sour cream with Greek yogurt for a slightly tangy twist.
If you prefer a lighter frosting, reduce the butter slightly or add more heavy cream to thin it out.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but allow them to come to room temperature before serving. The frosting may firm up in the fridge—soften it by letting the cupcakes sit out for 20–30 minutes. These cupcakes can also be frozen without frosting for up to 2 months; thaw completely before frosting and serving.

How to Serve

The image shows several vanilla cupcakes arranged on a white marbled surface, each topped with a thick, swirled layer of white buttercream frosting that forms neat, rose-like peaks. The cupcakes have a light golden-brown base wrapped in white paper liners, and the frosting is decorated with small, shiny silver ball sprinkles scattered delicately across the swirls. The focus is on the cupcake in the foreground with others softly blurred in the background, creating a clean and elegant look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Whites are preferred for a lighter texture and color, but you can use whole eggs in the same quantity for a denser cupcake with a richer flavor.

Can I substitute almond extract with other flavors?

Yes, vanilla extract alone works well, or you can try a small amount of rose or orange blossom water for a unique twist, but almond extract gives this recipe its distinctive flavor.