Almond Cupcakes
These golden almond cupcakes are moist and plush with swirls of super easy, creamy almond buttercream frosting on top.
Servings: 18
Ingredients
For the Almond Cupcakes
- 1 ¾ cup all-purpose flour
- ¾ cup almond flour
- 1 ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cups light brown sugar
- ½ cup unsalted butter softened
- ¼ cup avocado or canola oil
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 large eggs
- 1 egg yolk
- 1 cup whole milk
For the Almond Buttercream
- ¾ cup unsalted butter softened
- 3 cups powdered sugar sifted as needed
- 2 to 3 tablespoon cream or milk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Instructions
Make the Almond Cupcakes
- Preheat the oven to 350F. Fill muffin tins with paper liners. Set aside.
- Whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a mixing bowl using a hand mixer), mix together the sugar and butter until light and fluffy.
- With the mixer on low, add the oil and mix to combine. Add the vanilla, almond extract, eggs - one at at time, and the yolk. Stop the mixer and scrape down the sides and bottom of the bowl.
- With the mixer on low, add in half of the dry ingredients and mix until combined. Add the milk and mix until combined. Add the remaining dry ingredients and mix until smooth.
- Fill the cupcakes liners about ¾ of the way full and bake for 20 to 22 minutes, or until a toothpick inserted into the centers comes out clean.
- Cool the cupcakes on a wire rack before adding the buttercream.
Make the Almond Buttercream
- Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.
- Turn the mixer off and add the powdered sugar, 2 tablespoons cream, and vanilla. Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally.
- Turn up the speed and mix at medium-high speed for about 2 minutes, until the buttercream is light and fluffy. If needed, add the remains cream until desired consistency is achieved. The buttercream should spread smoothly without tearing the crumb of the cake but thick enough that it holds shape when piped and spread between the layers.
- Spread the buttercream over the top of the cooled cupcakes with the back of a spoon or offset spatula. Decorate with sliced almonds and sugar pearls, or as desired.
Notes
Store the cupcakes at room temperature for up to 2 days. Cover in a cake box or in an air-tight container.
In order to extend their freshness, transfer leftovers in an air-tight container to the refrigerator for up to 3 days.
Unfrosted cupcakes may be wrapped in bundles of 4 or 6 and stored in the freezer for up to one month.
Likewise, wrap leftover buttercream in plastic and store in the freezer for up to 3 months. Be sure to thaw and rewhip the frosting before using.