Easy Almond Cupcakes Recipe

Introduction

These easy almond cupcakes are moist, flavorful, and perfect for any occasion. Infused with almond extract and topped with creamy almond buttercream frosting, they offer a delightful nutty twist on a classic treat.

Ingredients

• 1 large egg (room temperature)
• 1/4 cup oil
• 1/2 cup sour cream (full fat, room temperature)
• 1/2 cup water (room temperature)
• 1 teaspoon vanilla extract
• 1/4–1/2 teaspoon almond extract (adjust to taste)
• 1 1/4 cups all-purpose flour (sifted)
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups almond buttercream frosting

Instructions

1. Step 1: In a large mixing bowl, combine the egg, oil, sour cream, water, vanilla extract, and almond extract. Mix until smooth.
2. Step 2: Add the sifted flour, sugar, baking powder, and baking soda to the wet ingredients. Mix gently until just combined; a few lumps are okay—avoid over-mixing.
3. Step 3: Pour the batter evenly into cupcake liners, filling each about two-thirds full.
4. Step 4: Bake at 350°F (175°C) for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
5. Step 5: Let the cupcakes cool completely to room temperature before frosting.
6. Step 6: While the cupcakes cool, prepare the almond buttercream frosting.
7. Step 7: Fill a piping bag fitted with a large star tip (tip 1M) with the frosting, then pipe a swirl or rose on top of each cupcake. Serve and enjoy!

Tips & Variations

• Adjust the almond extract based on your preference—start with 1/4 teaspoon if you’re sensitive to strong flavors.
• For extra moisture, try folding in finely chopped almonds or almond meal into the batter.
• You can substitute sour cream with Greek yogurt for a tangier flavor and similar texture.
• If you don’t have a piping bag, simply spread the frosting using a knife or spoon.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them covered in the refrigerator for up to 5 days. Bring to room temperature before serving. The frosting may firm up in the fridge, so let it soften slightly before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

Yes, you can substitute the sour cream with a dairy-free yogurt alternative and use a dairy-free buttercream frosting to make this recipe suitable for a dairy-free diet.

Can I freeze these cupcakes?

Absolutely. Freeze unfrosted cupcakes in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. Thaw at room temperature before frosting and serving.

Easy Almond Cupcakes Recipe

Print Recipe

★★★★★

4.8 from 108 reviews

These Easy Almond Cupcakes are moist, flavorful treats featuring a delicate almond essence balanced with vanilla. Topped with a luscious almond buttercream frosting piped into elegant swirls or roses, these cupcakes make for a perfect dessert or special occasion indulgence.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: 30 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 Large Egg, room temperature
• 1/4 cup Oil
• 1/2 cup Sour cream, full fat, room temperature
• 1/2 cup Water, room temperature
• 1 tsp Vanilla extract
• 1/4–1/2 tsp Almond extract (adjust according to preference; 1/2 tsp recommended)
• 1 1/4 cups All-purpose flour, sifted
• 1 cup Granulated sugar
• 1 tsp Baking powder
• 1/2 tsp Baking soda

Frosting

• 2 cups Almond buttercream frosting

Instructions

1. Mix Wet Ingredients. In a large mixing bowl, add the egg, oil, sour cream, water, vanilla extract, and almond extract. Mix these ingredients together until the mixture is smooth and well combined.
2. Add Dry Ingredients. Add the sifted flour, granulated sugar, baking powder, and baking soda to the wet mixture. Gently mix until just combined. It’s important not to over-mix; some lumps in the batter are acceptable.
3. Prepare Cupcake Liners. Pour the batter evenly into cupcake liners placed in a muffin tin, filling about 2/3 full to allow room for rising.
4. Bake the Cupcakes. Preheat the oven to 350°F (175°C). Bake the cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean.
5. Cool the Cupcakes. Remove the cupcakes from the oven and allow them to cool to room temperature completely before frosting.
6. Prepare Almond Frosting. While the cupcakes are baking and cooling, get your almond buttercream frosting ready for decorating.
7. Decorate. Fill a piping bag fitted with a large star tip (tip 1M) with the almond buttercream frosting. Pipe a swirl or rose design on top of each cupcake. Serve and enjoy!

Notes

• Room temperature ingredients help achieve a smoother batter and better texture.
• Adjust almond extract carefully as it is quite strong; start with 1/4 tsp and increase to taste.
• Avoid over-mixing the batter to keep cupcakes tender and moist.
• Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
• If almond buttercream frosting is not available, you can substitute with buttercream of choice or make almond frosting from scratch.

Keywords: almond cupcakes, almond frosting, easy cupcakes, almond buttercream, baking cupcakes, dessert recipe