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White Almond Cupcakes with Almond Buttercream Frosting Recipe

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★★★★★

4.7 from 510 reviews

These White Almond Cupcakes are delicate, moist cupcakes infused with almond and vanilla extracts, topped with a rich and fluffy almond buttercream frosting. Perfect for celebrations or a sweet treat with a subtle nutty flavor.

Ingredients

Scale

White Almond Cupcakes

  • 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

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

  1. Preheat and prepare pan: Preheat your oven to 350° F. Line a cupcake pan with 12 cupcake liners to prepare for baking.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and salt.
  3. Add wet ingredients: Add the milk, egg whites, sour cream, vegetable oil, vanilla extract, and almond extract to the dry ingredients. Whisk everything together until the batter is smooth and well combined.
  4. Fill cupcake liners: Using a large cookie scoop (about 3 tablespoons), portion the batter into the cupcake liners, filling each about two-thirds full to allow room for rising.
  5. Bake the cupcakes: Place the cupcake pan in the oven and bake for 20 minutes or until the tops spring back slightly when touched or a toothpick inserted in the center comes out clean.
  6. Cool the cupcakes: Remove from the oven and let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  7. Prepare the almond buttercream frosting: In a large mixing bowl or stand mixer fitted with a whisk attachment, beat the room-temperature unsalted butter on medium-high speed for 5 minutes, scraping the bowl occasionally. The butter should become light, fluffy, and pale.
  8. Add powdered sugar: Add half of the powdered sugar and mix on the lowest speed until combined. Then add the remaining powdered sugar and incorporate on low speed to prevent sugar clouds.
  9. Add flavorings and salt: Mix in the almond extract, vanilla extract, and salt on low speed until well combined.
  10. Incorporate heavy cream: Slowly drizzle in the heavy cream while mixing on low speed, then increase mixer speed to medium-high and whip for an additional 3 minutes, scraping the bowl as needed to achieve a light and fluffy frosting.
  11. Optional smoothing: For a smoother buttercream with fewer air bubbles, switch to the paddle attachment and mix on low speed for 2 more minutes.
  12. Decorate cupcakes: Use a piping bag fitted with a Wilton 1M tip to swirl the almond buttercream frosting beautifully atop the cooled cupcakes.

Notes

  • Make sure all wet ingredients are at room temperature for best mixing results.
  • Do not overfill cupcake liners to avoid spilling during baking.
  • Use a wire rack to cool cupcakes completely before frosting to prevent melting.
  • The almond and vanilla extracts can be adjusted to taste.
  • Buttercream frosting can be stored in the refrigerator for up to 3 days; bring to room temperature and re-whip before using.
  • For a dairy-free version, substitute milk and heavy cream with plant-based alternatives and use vegan butter.

Keywords: white almond cupcakes, almond buttercream frosting, almond extract cupcakes, easy cupcake recipe, vanilla almond cupcakes

Find it online: https://tastemadebyclara.com/white-almond-cupcakes-with-almond-buttercream-frosting-recipe/