Almond Cupcakes Recipe

I absolutely adore this recipe because it combines the comforting flavors of vanilla and almond, making each bite feel like a warm hug. Plus, the process of alternating the dry ingredients with milk feels like a fun baking dance, and who doesn’t love a good dance?

These Almond Cupcakes are full of delicate flavor and light texture. What makes them so perfect?

They balance 1 cup of all-purpose flour with 1/2 cup finely ground almonds. That means with every ingredient there is a balance between the flavors.

And with that balance, you have baked goods that are just warm enough to be comforting but light enough to be refreshing. And topped with sliced almonds?

What an adorable treat!

Ingredients

All-purpose flour: Gives shape; supplies most of the carbs.

Butter that has no salt: Moisture and rich flavor are what it adds.

And it is a source of fat.

Sugar in granulated form: Sweetens the batter; aids in caramelization.

Bind ingredients; supply protein and richness—eggs do all this and more.

Vanilla and almond extracts: Intensify taste; almond contributes a cozy nuttiness.

Whole milk: Contributes moisture and offers a perfect balance of fat for rich-textured foods.

Almond flour/ground almonds: Adds nut taste; supplies healthy fats.

Almonds, sliced (optional): Provide a crunchy texture and an aesthetic topping.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 cup whole milk
• 1/2 cup finely ground almonds or almond flour
• 1/4 cup sliced almonds (optional for topping)

Instructions

1. The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius), and a cupcake pan should be lined with paper liners.

2. In a bowl of medium size, blend the flour, baking powder, and salt. Set aside.

3. In a mixing bowl set large, combine the softened butter and granulated sugar. Using a hand mixer, beat the two ingredients together until they are light and fluffy.

4. One by one, add the eggs to the mixture of butter and sugar, beating well after each addition. Follow up with the stirring in of the vanilla and almond extracts.

5. Slowly add the dry ingredients to the wet mixture, alternating with the milk, and make sure to add it in this order: start with the flour mixture, end with the flour mixture. Mix until everything is just combined and no more.

6. Incorporate the ground almonds or almond flour, until evenly mixed.

7. The batter should fill the cupcake liners approximately two-thirds full.

8. If you want, add sliced almonds on top of each cupcake. They will provide extra flavor and texture.

9. Put the mix into the preheated oven and wait for them to bake for 18-22 minutes. When the timer goes off, check to see if they are done by inserting a toothpick into the center of a cupcake. If it comes out clean, they are ready to frost and serve.

10. Let the cupcakes cool in the pan for several minutes. Afterward, move them to a wire rack, where they will cool completely before you serve them.

Equipment Needed

1. Oven
2. Cupcake pan
3. Paper liners
4. Medium mixing bowl
5. Large mixing bowl
6. Hand mixer
7. Measuring cups
8. Measuring spoons
9. Spatula or wooden spoon
10. Wire rack
11. Toothpick

FAQ

• Can I substitute almond flour for all-purpose flour?The texture of almond flour differs and may influence how the cupcake holds together; it’s advised to follow the recipe’s proportions for the best outcome.
• What can I use instead of almond extract?Increasing the vanilla extract is an alternative for when almond extract is not available; however, that will reduce the extent to which the almond flavor is present.
• Can I make these cupcakes dairy-free?Absolutely, you can replace the milk and butter with non-dairy options, such as almond milk and vegan butter.
• How can I ensure my cupcakes are moist?Do not overmix the batter. Check for doneness with a toothpick; it should come out clean or with a few crumbs.
• Is it necessary to use sliced almonds on top?Optional ingredients provide a wonderful opportunity for customization. Including sliced almonds gives an added deliciousness and a little something extra that makes these vanilla cupcakes with raspberry cream cheese frosting stand out from the crowd.
• Can these cupcakes be frozen?Indeed, let them cool all the way through. After that, place them in an airtight container, and put that in the freezer. They can stay there for 2-3 months without any loss of quality. To serve them after this time, you’d want to let them sit at room temperature for a while.
• What frosting pairs well with almond cupcakes?Beautifully complementing the almond flavor is a vanilla buttercream or cream cheese frosting.

Substitutions and Variations

1 cup all-purpose flour can be replaced with 1 cup of gluten-free flour blend for a gluten-free option.
1/2 cup unsalted butter can be replaced with 1/2 cup coconut oil or vegan butter for a version that is free from dairy.
3/4 cup granulated sugar can be replaced call it in league with 1/2 cup coconut sugar or an equal-part sugar substitute like monk fruit.

Monk fruit is a tiny melon that grows in the Guangxi region of China. Depending on the brand I use, I can get the same sweetness with 1/2 to 3/4 the amount of monk fruit sweetener.
1/2 cup whole milk can be substituted with 1/2 cup almond milk or any plant-based milk for a dairy-free alternative.
1/4 cup sliced almonds may not be a necessary component in this dish; it can be replaced with 1/4 cup chopped pecans or walnuts if you so desire.

Pro Tips

1. Room Temperature Ingredients Ensure the butter, eggs, and milk are at room temperature before starting. This helps them mix more smoothly, resulting in a better texture for your cupcakes.

2. Fluff the Flour Before measuring the flour, fluff it with a fork or whisk it lightly to avoid packing it down, which can lead to dense cupcakes.

3. Don’t Overmix When combining the dry and wet ingredients, mix until just combined. Overmixing the batter can lead to tough cupcakes due to excessive gluten development.

4. Toasting Almonds For an added depth of flavor, consider toasting the sliced almonds lightly before using them as a topping. This will enhance their nuttiness.

5. Even Baking Rotate the cupcake pan halfway through baking to ensure even cooking, as some oven hot spots can cause uneven rising or browning.