Almond Cupcakes (With Strawberry Buttercream Frosting)

Almond cupcakes on a cooling rack with a swirl of strawberry buttercream.

Almond Cupcakes (With Strawberry Buttercream Frosting)

Almond cupcakes are a perfectly unique sweet treat. Paired with my favorite strawberry buttercream frosting, the fruitiness and nuttiness are a match made in heaven. Whip up a batch in less than 30 minutes!

Course Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings cupcakes

Calories 169kcal

Author Alana Lieberman

Cost $15

Equipment

Stand Mixer
Mixing Bowls
Measuring Cups and Spoons
Muffin Pan

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