Okay, I’ll say it. I’m so sick of chocolate and vanilla. Whew. Glad I got that off my chest. Like ya know, sometimes I don’t want a ton of rich, decadent flavors (i.e. chocolate) but I also don’t want limp and boring (i.e. vanilla).... So why does it always seem like I have to choose one end of the spectrum or the other?? Well, I guess not anymore! These almond cupcakes paired with my favorite strawberry buttercream frosting have great, rich nutty flavor without overpowering any of the toppings you choose to pair them with. Whip up a batch of cupcakes in less than 30 minutes and wow your family and friends with your simple, flavorful, and unique baking skills. In the debate between vanilla vs. chocolate, always be almond.
What makes these almond cupcakes so good?!
Almond cupcakes are like vanilla cupcakes’ long lost sister with a bigger and better personality. Though they are extremely flavorful, they match more of the vanilla flavor profile than the chocolate because they pair so well with almost any other flavors. Fruit, chocolate, other nuts or nut butters-- these cupcakes are a spectacular base for your favorite flavor combinations.
These cupcakes are also so unbelievably easy to make and have a perfectly moist, but crumbly texture that everyone desires in a sweet treat. With 3 different almond sources, your tastebuds will be immersed in flavor without overpowering them. Topping these almond cupcakes with this wonderfully light and airy strawberry buttercream offers the absolute best balance between nutty and fruity-- a complete match made in heaven!
Ingredients
- Flour
- Almond Flour
- Baking Powder
- Baking Soda
- Salt
- Unsalted Butter
- Eggs
- Sugar
- Vanilla
- Almond Extract
- Almond Milk
- Lemon
A few notes about the ingredients:
- Almond flour: Almond flour is just raw blanched ground almonds that are pulverized into a fine powder with a flour-like consistency. You can make your own in a food processor or buy it in the flour section at your grocery store.
- Always use real butter to get the best tasting baked goods. Margarine, oils, soy, or vegan butters change the texture of the batter and definitely don’t offer the same rich taste as true sweet cream butter.
- Make sure to use pure vanilla extract and NOT imitation vanilla. (Same with pure almond extract.) Although pure vanilla can be a bit costly, you only use a little bit and it truly affects the flavor soo much. Like my idol Ina Garten always says, use “the good vanilla.”
How do you make almond cupcakes with strawberry frosting?
Preheat oven to 350 degrees F.
In a medium bowl, combine the flour, almond flour, baking powder, baking soda, and salt. Set aside.
In a measuring cup, measure out the almond milk and add juice from half a lemon. Try not to get any seeds from the lemon into the milk. Set aside, as well.
Beat room temperature butter and sugar in a stand mixer until smooth and creamy. Slowly incorporate each egg and the egg yolk, mixing well between additions. Add in the vanilla and almond extract. Mix to combine.
Add half the flour mixture and half the almond milk mixture into the butter mixture. Beat until smooth, then do it again to incorporate all of the ingredients. Mix it just until all ingredients are combined. Do not overmix!
Line a muffin pan with around 20 cupcake liners. Scoop batter into each liner, filling them to ½ to ¾ full. Bake them for 15-20 minutes, until a toothpick inserted in the middle comes out mostly clean with a few crumbs. Cool in the pan for 10 minutes then place them on a cooling rack to cool completely.
Once cooled, top with this delicious strawberry frosting and any of your favorite decorations: chocolate, sprinkles, additional strawberries, almonds, etc.
Looking for another fruit and nut combination? Sam from Sugar Spun Run makes a delicious Raspberry Cake Filling that would pair wonderfully with these almond cupcakes. Simply hollow out the middle of the almond cupcakes and fill them with the raspberry filling. Then, top them off with your favorite frosting.
What can you use instead of frosting for cupcakes?
If you don’t feel like adding frosting on top of these cupcakes, you can top them with chocolate, peanut butter, jams or jellies, Nutella, or any spread of your choosing. They pair so well with so many different flavors that the possibilities are endless!
What is the easiest way to frost cupcakes?
To easily frost your cupcakes, you can scoop some frosting onto your cupcakes and smooth it out with a knife. However, for that perfectly swirled frosting dome, I highly recommend purchasing piping bags and larger decorating tips in the baking section at your local grocery store or craft store. (You can also use a plastic bag with one of the corners cut off, but you won’t get as crisp of a swirl that way).
Place the decorating tip at the bottom of your piping bag and cut off the pointy end of your bag so that the tip sticks out just a bit. Fill the bag with your frosting and lightly add pressure to the bag to release air pockets. Hover the bag on top of your cupcake and apply some pressure to the bag while swirling it around the top of the cupcake. Feel free to practice on a piece of parchment paper or a cutting board until you get the swirls you desire.
What makes these almond cupcakes healthy?
Okay, so you may be thinking that there’s no way this recipe can be considered healthy with all of the butter and sugar mixed into it. And my thinking is this: yes, this may be a calorie dense, decadent dessert, BUT at least it incorporates real ingredients and real butter, as opposed to many other cupcake recipes or store bought cake mixes that include junky ingredients, like artificial sweeteners and added preservatives. And when you pair it with my favorite strawberry buttercream frosting, you’ll get a rich, delightfully sweet and beautiful dessert without unnecessary dyes.
So no, this recipe will not make you the epitome of health, but I strongly believe in “everything in moderation, even moderation!” So… treat. yo. self.
One more tip
- Make sure to allow these cupcakes to cool completely before storing them in an airtight container. If you put them away before they’re entirely room temperature, they will become overly moist and won’t store as long.
Looking for more sweet recipes? Try these:
Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!
Almond Cupcakes (With Strawberry Buttercream Frosting)
Equipment
- Measuring Cups and Spoons
Ingredients
- 1 ½ cups flour
- ¾ cup almond flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter (1 ½ sticks), softened
- 3 eggs + 1 egg yolk
- 1 cup sugar
- 1 ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ cup almond milk
- juice of half a lemon
Instructions
- Preheat oven to 350°F.
- In a medium bowl, combine the flour, almond flour, baking powder, baking soda, and salt. Set aside.
- In a measuring cup, measure out the almond milk and add juice from half a lemon. Try not to get any seeds from the lemon into the milk. Set aside, as well.
- Beat softened butter and sugar in a stand mixer until smooth and creamy. Slowly incorporate each egg and the egg yolk, mixing well between additions.
- Add in the vanilla and almond extract. Mix to combine.
- Add half the flour mixture and half the almond milk mixture into the butter mixture. Beat until smooth, then do it again to incorporate all of the ingredients. Mix it just until all ingredients are combined. Do not overmix!
- Line a muffin pan with around 20 cupcake liners. Scoop batter into each liner, filling them ½ to ¾ full. Bake them for 15-20 minutes, until a toothpick inserted in the middle comes out mostly clean with a few crumbs. Cool in the pan for 10 minutes then place them on a cooling rack to cool completely.
- Once cooled, top your cupcakes with this delicious strawberry frosting and any of your favorite decorations: chocolate, sprinkles, additional strawberries, almonds, etc.
Notes
- Almond flour: Almond flour is just raw blanched ground almonds that are pulverized into a fine powder with a flour-like consistency. You can make your own in a food processor or buy it in the flour section at your grocery store.
- Always use real butter to get the best tasting baked goods. Margarine, oils, soy, or vegan butters change the texture of the batter and definitely don’t offer the same rich taste as true sweet cream butter.
- Make sure to use pure vanilla extract and NOT imitation vanilla. (Same with pure almond extract.) Although pure vanilla can be a bit costly, you only use a little bit and it truly affects the flavor soo much.
Nutrition
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