Fluffy Almond Cupcakes
These fluffy vanilla almond cupcakes are light, soft and flavorful. They’re topped with a not-to-sweet, delicious almond buttercream.
The base of this moist almond cupcake recipe is a simple vanilla almond cake with the addition of almond flour for texture. The almond flour is optional, so if you’ve got none, add extra all-purpose flour instead.
I’ve used a fluffy ermine frosting to keep the sweetness in check for the cupcakes. This is a not-too-sweet buttercream made from a custard-like base of milk, sugar, and flour. This gets whipped into softened butter until light and creamy.
For more almond recipes, try this vanilla almond cake or almond cinnamon rolls!
Ingredients
Here is what you need for these fluffy cupcakes. Find the full list of ingredients written in the printable recipe card at the bottom of this post.
- Almond flour (or use almond meal/ground almonds for even more texture). Optional but adds a lovely texture to the muffins.
- All-purpose flour
- Baking powder
- Almond extract: Intensifies the almond flavor.
- Vanilla Extract: A baking essential, it adds a hint of warmth and depth to the almond cupcakes.
- Natural Greek yogurt or sour cream – A little acidity makes the cupcakes tender.
- Large eggs
- Granulated sugar – provides sweetness
- Softened butter and vegetable oil – Butter brings flavor but the oil keeps the muffins moist.
- Whole milk – Loosens the batter
Method
Heat oven to 350°F/180°C, grease, and line a 12-cup cupcake pan with liners.
Combine the flour, baking powder, and salt in a small bowl and whisk. Set this flour mixture aside.
Add granulated sugar, butter, and oil in a large mixing bowl. Use an electric mixer to cream them together until light and fluffy.
Add the eggs, almond flour, vanilla, almond extract, and yogurt to the butter mixture. Beat well until everything is well combined.
Gradually add the dry ingredients and the milk to the wet ingredients, folding them together until combined. Be careful not to overmix the batter.
Divide the cupcake batter evenly among the cupcake liners. Bake until the tops are golden, and a toothpick comes out clean.
Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Ermine frosting
While the cupcakes are baking, make the frosting so the flour mixture has time to cool.
Whisk the flour and granulated sugar in a saucepan to remove any lumps. Whisk in the cold milk. Place the mixture over medium heat, stirring constantly until it thickens into a custard-like consistency.
Set it aside and let it cool completely.
With the whisk attachment, beat the room-temperature butter in your stand mixer at medium speed until it’s light, fluffy, and lightened in color. It takes around 4-5 minutes.
Once your butter is fluffy, reduce to low speed and add your cooled flour paste to the beaten butter, a spoonful at a time. Ensure the paste is cool before adding, or the butter will get too soft.
Add the vanilla extract, almond extract, and a pinch of salt. Continue beating on high speed for 2-3 minutes until your frosting is light and airy. For any troubleshooting tips, see the Ermine frosting post.
Add the frosting to a piping bag and swirl it on the top of each cupcake. Sprinkle with sliced almonds.
Storage
Leftover cupcakes can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week. Unfrosted cupcakes can be frozen for up to 3 months.
These elegant cupcakes make the perfect wedding cake cupcakes for a baby shower or birthday party.
Fluffy Almond Cupcakes
These fluffy vanilla almond cupcakes are light, soft and flavorful. They're topped with a luscious, not-to-sweet, delicious almond buttercream.
Ingredients
Cupcakes
- 125g (1 cup) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 75g (5 Tbsp) butter, room temperature
- 25g (2 tablespoons) neutral vegetable oil
- 150g (1 cup) granulated sugar
- 2 large eggs
- 25g (1/4 cup) almond flour*
- 1 teaspoon almond extract
- 1 teaspoon vanilla paste or extract
- 60g (1/4 cup) Greek yogurt or sour cream, room temperature
- 80g (1/3 cup) milk, room temperature
Almond Ermine Frosting
- 32g (¼ cup) all-purpose flour
- 150g (¾ cup) granulated sugar
- 180g (¾ cup) milk
- 1 teaspoon vanilla paste or extract
- 1/2 teaspoon almond extract
- 170g (¾ cup) unsalted butter, room temperature
- ¼ teaspoon salt
Topping
- Sliced almonds
Instructions
- Heat oven to 350°F/180°C, grease, and line a 12-cup cupcake pan with liners.
- Combine the flour, baking powder, and salt in a small bowl and whisk. Set this flour mixture aside.
- Add granulated sugar, butter, and oil in a large mixing bowl. Use an electric mixer to cream them together until light and fluffy.
- Add the eggs, almond flour, vanilla, almond extract, and yogurt to the butter mixture. Beat until everything is well combined.
- Gradually add the dry ingredients and the milk to the wet ingredients, folding them together until combined. Be careful not to overmix the batter.
- Divide the cupcake batter evenly among the cupcake liners. Bake for approx 20 minutes until the tops are golden and a toothpick comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Ermine frosting
- While baking the cupcakes, make the frosting so the flour mixture has time to cool.
- Whisk the flour and granulated sugar in a saucepan to remove lumps. Whisk in the cold milk. Place the mixture over medium heat, stirring constantly until it thickens into a custard-like consistency. Set it aside and let it cool completely.
- With the whisk attachment, beat the room-temperature butter in your stand mixer at medium speed until it's light, fluffy, and lightened in color. It takes around 4-5 minutes.
- Once your butter is fluffy, reduce to low speed and add your cold flour paste to the beaten butter, a spoonful at a time. Ensure the paste is cool before adding, or the butter will get too soft. Add the vanilla extract, almond extract, and a pinch of salt.
- Continue beating on high speed for 2-3 minutes until your frosting is light and airy.
- Add the frosting to a piping bag and swirl it on each cooled cupcake. Sprinkle with sliced almonds.
Notes
*If you don't have any almond flour, you can add in 2 extra Tablespoons of all-purpose flour.
The cup sizes given are US-sized cups. Note that these are smaller than metric. For best results use grams.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 349Total Fat: 21gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 77mgSodium: 369mgCarbohydrates: 37gFiber: 1gSugar: 26gProtein: 4g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
