I love how these Almond Amaretto Cupcakes bring together the rich flavors of almond flour, unsalted butter, and a hint of almond extract. The blend of amaretto liqueur and white chocolate in the heart adds a twist that makes these Almond Cupcakes Recipes truly irresistible to me.

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I’ve been experimenting in the kitchen lately and couldn’t resist sharing this twist on Almond Amaretto Cupcakes. I mixed 1 1/4 cups all purpose flour with 1/2 cup almond flour to bring out that unique almond flavor and then added a cup of granulated sugar along with 1/2 cup unsalted butter that was perfectly softened.

The secret? I added 3 large eggs and a teaspoon of almond extract with a splash of 2 tbsp of amaretto liqueur, making the batter ridiculously moist.

I even blended in 1 tsp of baking powder and a pinch of salt for that extra lift. For the icing, I whipped unsalted butter with just enough powdered sugar and a dash of almond extract, and the fluffy white chocolate amaretto center is pure magic with chopped white chocolate, heavy cream and a bit more amaretto.

This recipe is a fun spin on traditional almond treats bringing a little taste of fancy holiday treats and some cool dessert vibes to your plate.

Why I Like this Recipe

I really love this recipe because the almond flavor and amaretto give it a rich taste that you dont find in every cupcake. I enjoy that the cupcakes come out so moist and tender, and the creamy white chocolate center makes it even more indulgent. I also really like how the recipe is straightforward enough for me to follow even if im not a super expert in the kitchen, it makes me feel confident when i bake them. Finally, the almond buttercream frosting adds this perfect balance of sweet and nutty flavors to finish it off nicely.

Ingredients

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All-purpose flour provides structure and carbs, essential for a light, fluffy cupcake.
Almond flour adds protein and healthy fats and a subtle nutty flavor that really enchance taste.
Granulated sugar givies sweetness and quick energy, though its just simple carbs.
Unsalted butter imbues a rich flavor and creaminess; its a dairy fat that binds well.
Amaretto liqueur adds a nutty boozy twist, enhancing both aroma and overall complexity.
Milk contributes moisture and tenderness, balancing the richness of butter and sugar.
White chocolate offers a creamy sweetness that melts in the center for delight.
Heavy cream adds richness and smooth texture to the white chocolate center.

Ingredient Quantities

1 1/4 cups all purpose flour

1/2 cup almond flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

3 large eggs (room temperature)

1/4 cup whole milk

1 tsp baking powder

1/4 tsp salt

1 tsp almond extract

2 tbsp amaretto liqueur

1/2 cup unsalted butter (for frosting, softened)

3 to 4 cups powdered sugar

2 to 3 tbsp milk (for frosting)

1/2 tsp almond extract (for frosting)

A pinch of salt (for frosting)

4 oz white chocolate, chopped (for center)

2 tbsp heavy cream (for center)

1 tbsp amaretto liqueur (for center)

How to Make this

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1. Preheat your oven to 350°F and line a cupcake pan with paper liners.

2. In a medium bowl, whisk together 1 1/4 cups all purpose flour, 1/2 cup almond flour, 1 tsp baking powder, and 1/4 tsp salt.

3. In a larger bowl, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until its light and fluffy, then add 3 room temperature large eggs one at a time, beating well after each addition.

4. Stir in 1 tsp almond extract and 2 tbsp amaretto liqueur, then slowly add in the dry ingredients alternately with 1/4 cup whole milk until just combined.

5. Spoon the batter into the liners about 2/3 full and bake for 18-20 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool completely.

6. For the frosting, beat 1/2 cup softened unsalted butter until creamy, then gradually mix in 3 to 4 cups powdered sugar. Add 2 to 3 tbsp milk, 1/2 tsp almond extract, and a pinch of salt to get the desired consistency.

7. To make the fluffy white chocolate amaretto center, heat 2 tbsp heavy cream in a small saucepan over low heat and stir in 4 oz chopped white chocolate and 1 tbsp amaretto liqueur until the chocolate is all melted and smooth. Let it cool a bit.

8. Once the cupcakes are cooled, use a small knife or cupcake corer to remove a bit from the center of each cupcake.

9. Spoon or pipe a little of that white chocolate mixture into the hollowed centers of the cupcakes.

10. Finally, frost the cupcakes with your almond buttercream and enjoy your delicious, moist Almond Amaretto Cupcakes!

Equipment Needed

1. Oven and cupcake pan (make sure you have paper cupcake liners ready)
2. Medium mixing bowl and a whisk for blending the dry ingredients
3. Large mixing bowl for creaming the butter and sugar
4. Electric or hand mixer to beat eggs and later help with the frosting
5. Measuring cups and spoons for all the ingredients
6. A spatula or wooden spoon to fold in the dry ingredients and milk
7. A toothpick for checking if the cupcakes are baked through
8. A cooling rack (or a clean plate) to let the cupcakes cool completely
9. A small saucepan for melting the white chocolate with heavy cream
10. A small knife or cupcake corer to remove a bit of the cupcake centers
11. A spoon or piping bag to fill the hollowed cupcakes with the white chocolate mixture

FAQ

Q: Can I substitute the amaretto liqueur in the recipe?

A: Sure thing, you can try using a different liqueur like hazelnut or even rum. Just know that it might change the unique almond flavor that makes these cupcakes special.

Q: How do I know when the cupcakes are ready?

A: Easy, just stick a toothpick in the center. If it comes out mostly clean, then they're done. Just be careful not to overbake 'em or you'll lose that fluffy texture.

Q: What's the purpose of the almond flour in the batter?

A: Almond flour not only adds a rich nutty flavor but also helps make the cupcakes extra tender. It’s a key ingredient if you want that signature taste.

Q: Can I prepare the frosting ahead of time?

A: Yup, you can totally make the frosting in advance. Just keep it in an airtight container in the fridge. When you need it, let it come to room temp and stir it up a bit.

Q: What do I do if I'm not a fan of white chocolate?

A: If white chocolate ain't your thing, you can swap it for milk or dark chocolate. The flavor will change, but it'll still be delicious!

Fluffy & Delicious Almond Amaretto Cupcakes Recipe Substitutions and Variations

For almond flour, you can use extra all purpose flour instead. It might alter the flavor kinda, but its a decent swap when you’re in a pinch.
If you dont have almond extract, vanilla extract works as a one-to-one substitute. It changes the flavor a little but still tastes great.
If you cant find amaretto liqueur, try using Frangelico or a bit more almond extract. It doesnt work exactly the same, but it brings a similar nutty vibe.
For the unsalted butter in the frosting, cream cheese is a cool alternative that adds a tangy twist.

Pro Tips

1. Make sure all your ingredients like eggs and butter are at room temperature, coz it helps them mix better and makes your batter smoother.
2. Don’t overmix the batter – once you combine the wet and dry ingredients, stir just until you no longer see any dry spots or you might end up with tough cupcakes.
3. When making the white chocolate filling, be careful to not add too much heat too fast; let it melt slowly and cool down a bit so it doesn’t end up too runny when you spoon it into the cupcakes.
4. Taste your buttercream as you mix it, and adjust the powdered sugar or milk bit by bit till you get the perfect consistency that holds its shape but is still creamy.

Fluffy & Delicious Almond Amaretto Cupcakes Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Oven and cupcake pan (make sure you have paper cupcake liners ready)
2. Medium mixing bowl and a whisk for blending the dry ingredients
3. Large mixing bowl for creaming the butter and sugar
4. Electric or hand mixer to beat eggs and later help with the frosting
5. Measuring cups and spoons for all the ingredients
6. A spatula or wooden spoon to fold in the dry ingredients and milk
7. A toothpick for checking if the cupcakes are baked through
8. A cooling rack (or a clean plate) to let the cupcakes cool completely
9. A small saucepan for melting the white chocolate with heavy cream
10. A small knife or cupcake corer to remove a bit of the cupcake centers
11. A spoon or piping bag to fill the hollowed cupcakes with the white chocolate mixture

Ingredients

1 1/4 cups all purpose flour
1/2 cup almond flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs (room temperature)
1/4 cup whole milk
1 tsp baking powder
1/4 tsp salt
1 tsp almond extract
2 tbsp amaretto liqueur
1/2 cup unsalted butter (for frosting, softened)
3 to 4 cups powdered sugar
2 to 3 tbsp milk (for frosting)
1/2 tsp almond extract (for frosting)
A pinch of salt (for frosting)
4 oz white chocolate, chopped (for center)
2 tbsp heavy cream (for center)
1 tbsp amaretto liqueur (for center)

Directions

Preheat your oven to 350°F and line a cupcake pan with paper liners.
In a medium bowl, whisk together 1 1/4 cups all purpose flour, 1/2 cup almond flour, 1 tsp baking powder, and 1/4 tsp salt.
In a larger bowl, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until its light and fluffy, then add 3 room temperature large eggs one at a time, beating well after each addition.
Stir in 1 tsp almond extract and 2 tbsp amaretto liqueur, then slowly add in the dry ingredients alternately with 1/4 cup whole milk until just combined.
Spoon the batter into the liners about 2/3 full and bake for 18-20 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool completely.
For the frosting, beat 1/2 cup softened unsalted butter until creamy, then gradually mix in 3 to 4 cups powdered sugar. Add 2 to 3 tbsp milk, 1/2 tsp almond extract, and a pinch of salt to get the desired consistency.
To make the fluffy white chocolate amaretto center, heat 2 tbsp heavy cream in a small saucepan over low heat and stir in 4 oz chopped white chocolate and 1 tbsp amaretto liqueur until the chocolate is all melted and smooth. Let it cool a bit.
Once the cupcakes are cooled, use a small knife or cupcake corer to remove a bit from the center of each cupcake.
Spoon or pipe a little of that white chocolate mixture into the hollowed centers of the cupcakes.
Finally, frost the cupcakes with your almond buttercream and enjoy your delicious, moist Almond Amaretto Cupcakes!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.