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Easy Almond Cupcakes (With Almond Buttercream)

Deliciously moist almond cupcakes topped with creamy almond buttercream frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp almond extract
Almond Buttercream Ingredients
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp almond extract

Method
 

Prepare the Cupcakes
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat the softened butter until creamy, then add eggs, milk, and almond extract. Mix until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fill each cupcake liner about 2/3 full with batter.
  6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a cooling rack.
Make the Almond Buttercream
  1. In a mixing bowl, beat the softened butter until fluffy.
  2. Gradually add powdered sugar, alternating with heavy cream, and mix until smooth.
  3. Add almond extract and mix until well combined.
  4. Once the cupcakes are completely cool, frost them with the almond buttercream.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gSugar: 20g

Notes

For extra flavor, you can add chopped almonds on top of the frosting.

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