I baked white almond cupcakes with pillow-soft crumb and almond buttercream swirls that taste exactly like wedding cake and instantly answer the question of what dessert to bring.

Jump to Recipe

I’m obsessed with these White Almond Cupcakes because they taste exactly like wedding cake and refuse to be boring. The crumb is ethereal thanks to cake flour, and the almond extract flirtatiously whispers through every bite.

I love how the frosting is pure buttercream, ridiculous and silky, swooping over a pillowy cupcake. But it’s not saccharine or cloying, it’s balanced, elegant, and reliably celebratory.

I find myself making excuses to serve them at small, dumb moments that suddenly feel special. Tiny, civilized decadence.

I will never apologize for this level of sweetness. I grab one on the way out daily.

Ingredients

Print Recipe (No Advertisments)

Cake flour – softer crumb, makes cupcakes tender and light.
Granulated sugar – sweetens and helps brown the edges.
Baking powder – gives lift so cupcakes aren’t dense.
Fine sea salt – balances sweetness, makes flavors pop.
Egg whites – airy structure, cleaner white color than yolks.
Whole milk – moistness and a little richness to the batter.
Sour cream – adds tang and keeps crumb super tender.
Unsalted butter – adds richness and that buttery mouthfeel.
Neutral oil – keeps cupcakes extra moist and flexible.
Pure almond extract – concentrated almond punch, use sparingly.
Pure vanilla extract – rounds flavors, makes it taste homey.
Clear vanilla or white coloring – basically keeps things extra white.
Almond buttercream heading – Plus it signals creamy, nutty frosting ahead.
Room temp butter – creamy base, whips up light and fluffy.
Powdered sugar – sweet structure for the frosting body.
Almond extract for frosting – strong almond flavor in every bite.
Vanilla extract for frosting – smooths and softens the almond edge.
Heavy cream or milk – loosens frosting, makes it spreadable.
Pinch of sea salt – cuts sweetness, brings depth.
Toasted chopped almonds – crunchy finish, nice contrast to frosting.
Slivered almonds – elegant look and mild nutty bite.

Ingredient Quantities

1 1/2 cups cake flour, spooned and leveled

1 1/4 cups granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon fine sea salt

6 large egg whites, room temp

1/2 cup whole milk, room temp

1/2 cup sour cream, room temp

6 tablespoons unsalted butter, melted and slightly cooled

1/3 cup neutral oil (canola or vegetable)

2 teaspoons pure almond extract

1 teaspoon pure vanilla extract

1 teaspoon clear vanilla or white food coloring, optional for extra whiteness

For the almond buttercream:

1 1/2 cups unsalted butter, room temp

5 to 6 cups powdered sugar, sifted

2 to 3 teaspoons pure almond extract

1 teaspoon pure vanilla extract

3 to 5 tablespoons heavy cream or whole milk, adjust for spreading

Pinch of fine sea salt

To finish (optional): finely chopped toasted almonds or slivered almonds for garnish

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners; let the melted butter cool until just warm so it doesn’t cook the batter.

2. Whisk together 1 1/2 cups cake flour, 1 1/4 cups granulated sugar, 1 1/2 teaspoons baking powder and 1/4 teaspoon fine sea salt in a large bowl, breaking up any clumps.

3. In a separate bowl, whisk 6 large egg whites until foamy, then pour in the milk, sour cream, 2 teaspoons almond extract, 1 teaspoon vanilla extract and the optional 1 teaspoon clear vanilla or white food coloring; mix until smooth.

4. Make a well in the dry ingredients and pour the wet mixture in; gently fold just until mostly combined, do not overmix.

5. Stir in the slightly cooled melted butter and 1/3 cup neutral oil by folding carefully until batter is smooth and uniform; batter should be pourable but not thin.

6. Divide batter among the liners about 2/3 full, tap the pan on the counter once to release air bubbles, and bake for 17 to 20 minutes or until a toothpick comes out clean and tops are springy. Rotate the pan halfway if your oven has hot spots.

7. Cool cupcakes in the tin for 5 minutes then transfer to a wire rack to cool completely before frosting; frosting on warm cupcakes will melt and look sad.

8. For the almond buttercream, beat 1 1/2 cups room temp unsalted butter until creamy, then add 5 cups sifted powdered sugar a cup at a time, scraping the bowl as you go. Add 2 to 3 teaspoons almond extract, 1 teaspoon vanilla, a pinch of salt and 3 to 5 tablespoons heavy cream or whole milk until the frosting is spreadable and light. Taste and add more powdered sugar or almond extract to get the sweetness and flavor you like.

9. Pipe or spread the buttercream onto cooled cupcakes. If you want a finished look, toast and finely chop or sliver some almonds and sprinkle a few on top. If the frosting is too soft, chill briefly; if too stiff, add a teaspoon of cream at a time. Enjoy, they really do taste like wedding cake.

Equipment Needed

1. 12-cup muffin tin and paper liners
2. Mixing bowls (one large for dry, one medium for wet)
3. Whisk and rubber spatula (for folding and scraping)
4. Electric hand mixer or stand mixer (for whites and buttercream)
5. Measuring cups and spoons (including a 1/3 cup)
6. Liquid measuring cup (for milk, oil, melted butter)
7. Cooling rack
8. Piping bag and tip or offset spatula for frosting
9. Toothpicks or cake tester (for checking doneness)

FAQ

Q: Can I use whole eggs instead of just egg whites?

A: Yes you can, but the texture and color will change. Using whole eggs makes the crumb a bit richer and less white. If you want the pale look and lighter crumb, stick to whites only. If you swap, use 3 large whole eggs in place of the 6 whites.

Q: My batter looks lumpy after adding melted butter. Is it ruined?

A: No, it probably just needs gentle folding. Make sure the melted butter is only slightly warm so it wont cook the whites. Fold slowly until lumps disappear. Overmixing will make cupcakes dense, so stop when just combined.

Q: How do I keep the cupcakes super white?

A: Use egg whites only, clear or white vanilla if you have it, and a touch of white food coloring if you want extra whiteness. Also avoid brown sugar or dark extracts. Cooling completely before frosting helps them look bright and clean.

Q: My buttercream is too stiff or too runny. How do I fix it?

A: If too stiff, add 1 teaspoon of heavy cream or milk at a time and beat until fluffy. If too runny, add more sifted powdered sugar a little at a time until you reach spreading consistency. Room temp butter and proper sifted sugar make a big difference.

Q: Can I use different nuts or skip the almonds on top?

A: Absolutely. Toasted sliced almonds add crunch and look pretty, but you can use chopped pistachios, toasted coconut, or leave them plain. If you skip nuts, a light dusting of powdered sugar or white sprinkles keeps them elegant.

Q: How far ahead can I make the cupcakes and the frosting?

A: You can bake cupcakes a day ahead and store in an airtight container at room temp. Buttercream keeps in the fridge for up to 3 days. Bring chilled frosting back to room temp and rewhip briefly before piping. For best flavor, fill and decorate the day of serving if you can.

White Almond Cupcakes Recipe Substitutions and Variations

Cake flour substitute: use all purpose plus cornstarch. For each cup, remove 2 tablespoons AP flour and stir in 2 tablespoons cornstarch, sift once. It won’t be exactly the same but gives that tender crumb.
Egg whites: swap in pasteurized liquid egg whites or carton whites. Measure about 3/4 cup of liquid egg whites to replace 6 large whites (1 large white ≈ 2 tablespoons). Good for less waste and easier whipping.
Almond extract: if you’re out, try 1 teaspoon pure vanilla plus 1/4 to 1/2 teaspoon almond-flavored syrup or a tiny dab of almond butter blended into the batter. Use less almond butter than you think, it’s strong.
Butter in the buttercream: for a more stable, less soft frosting, replace half or all the butter with vegetable shortening 1:1, or use vegan stick butter for dairy-free. If you go shortening, add a pinch of salt and a little extra vanilla so it tastes buttery.

Pro Tips

1) Measure the cake flour by spooning it into the cup and leveling it off. If you scoop, you’ll end up with dry dense cupcakes. Also, sift or whisk the flour with the baking powder so there are no lumps, otherwise you’ll get little pockets of flour.

2) Keep everything room temp and add the melted butter last. If the butter is too hot it can start to cook the egg whites and make the batter curdle. If the butter is slightly warm it blends in smoothly, but if it looks like it’s separating, stop folding and let it cool a minute.

3) Don’t overmix once the wet and dry go together. Fold gently until mostly combined then finish with the butter and oil. Overmixing gives you a chewy cupcake, not a tender one. Tap the pan to pop big bubbles but don’t obsess, small bubbles are fine.

4) For the buttercream: start with less liquid and add more only if you need it. Chill for 10 to 15 minutes if it’s too soft, whip a bit more if it’s grainy, and add more almond extract a drop at a time if you want stronger almond flavor. Toast almonds right before garnishing so they stay crunchy and bright.

White Almond Cupcakes Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I baked white almond cupcakes with pillow-soft crumb and almond buttercream swirls that taste exactly like wedding cake and instantly answer the question of what dessert to bring.

Servings

servings

Calories

640

kcal

Equipment: 1. 12-cup muffin tin and paper liners
2. Mixing bowls (one large for dry, one medium for wet)
3. Whisk and rubber spatula (for folding and scraping)
4. Electric hand mixer or stand mixer (for whites and buttercream)
5. Measuring cups and spoons (including a 1/3 cup)
6. Liquid measuring cup (for milk, oil, melted butter)
7. Cooling rack
8. Piping bag and tip or offset spatula for frosting
9. Toothpicks or cake tester (for checking doneness)

Ingredients

1 1/2 cups cake flour, spooned and leveled
1 1/4 cups granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
6 large egg whites, room temp
1/2 cup whole milk, room temp
1/2 cup sour cream, room temp
6 tablespoons unsalted butter, melted and slightly cooled
1/3 cup neutral oil (canola or vegetable)
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1 teaspoon clear vanilla or white food coloring, optional for extra whiteness
For the almond buttercream:
1 1/2 cups unsalted butter, room temp
5 to 6 cups powdered sugar, sifted
2 to 3 teaspoons pure almond extract
1 teaspoon pure vanilla extract
3 to 5 tablespoons heavy cream or whole milk, adjust for spreading
Pinch of fine sea salt
To finish (optional): finely chopped toasted almonds or slivered almonds for garnish

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners; let the melted butter cool until just warm so it doesn't cook the batter.
Whisk together 1 1/2 cups cake flour, 1 1/4 cups granulated sugar, 1 1/2 teaspoons baking powder and 1/4 teaspoon fine sea salt in a large bowl, breaking up any clumps.
In a separate bowl, whisk 6 large egg whites until foamy, then pour in the milk, sour cream, 2 teaspoons almond extract, 1 teaspoon vanilla extract and the optional 1 teaspoon clear vanilla or white food coloring; mix until smooth.
Make a well in the dry ingredients and pour the wet mixture in; gently fold just until mostly combined, do not overmix.
Stir in the slightly cooled melted butter and 1/3 cup neutral oil by folding carefully until batter is smooth and uniform; batter should be pourable but not thin.
Divide batter among the liners about 2/3 full, tap the pan on the counter once to release air bubbles, and bake for 17 to 20 minutes or until a toothpick comes out clean and tops are springy. Rotate the pan halfway if your oven has hot spots.
Cool cupcakes in the tin for 5 minutes then transfer to a wire rack to cool completely before frosting; frosting on warm cupcakes will melt and look sad.
For the almond buttercream, beat 1 1/2 cups room temp unsalted butter until creamy, then add 5 cups sifted powdered sugar a cup at a time, scraping the bowl as you go. Add 2 to 3 teaspoons almond extract, 1 teaspoon vanilla, a pinch of salt and 3 to 5 tablespoons heavy cream or whole milk until the frosting is spreadable and light. Taste and add more powdered sugar or almond extract to get the sweetness and flavor you like.
Pipe or spread the buttercream onto cooled cupcakes. If you want a finished look, toast and finely chop or sliver some almonds and sprinkle a few on top. If the frosting is too soft, chill briefly; if too stiff, add a teaspoon of cream at a time. Enjoy, they really do taste like wedding cake.

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.