Almond Cupcakes

Posted on by dorothyshouse

almondcupcakes-4

Good Morning and Happy Sunday! I am ecstatic to bring you a plethora of festive recipes this week. That’s right, every day this week I’m posting a new recipe. Fair warning, it’s going to mostly be cookies because they are a classic treat for this time of year. I’m kicking of the week with my recipe for almond cupcakes. It’s one of my favorite cupcake flavors and I’m excited to share this sweet treat with you.

This year I’m baking all of the gifts I’m giving and it has been so much fun bringing out old recipes and creating new recipes. I enjoy baking for people anyway, so this time of the year I basically bake with reckless abandon since I know I can wrap it up all nice and pretty and give the baked goods to people I care about or plate it up for a holiday party. With these cupcakes in particular, they look great with any liner you use or decorative topper you wish to use. I think these would also go wonderfully with a raspberry jam filling. Merry Baking to you and yours!

almond cupcakes

  • Servings: 24-32
  • Difficulty: easy
  • Print

Dorothy’s Test Kitchen

Ingredients

for the cupcakes

1 cup butter

1 1/2 cups sugar

1 tsp almond extract

1/2 tsp vanilla extract

3 eggs

2 1/2 cake flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 c. + 3 Tbsp milk

for the frosting

1 cup butter

4 cups powdered sugar

2 tsp almond extract

1 tsp vanilla extract

3-6 splashes of milk

 

Directions

Preheat the oven to 350 degrees. Mix the butter and sugar until it’s nice and fluffy. Add in the extracts and mix in the eggs one at a time until they are just incorporated. Add in dry ingredients and mix until there is a small amount of flour showing through. Add in the milk and mix until it is just incorporated. Line a cupcake tin and fill until they are 3/4 full. For regular sized cupcake pan – bake for 18-23 minutes. For mini cupcake tin – bake for 12-15 minutes. Let cool on a wire rack.

While that’s baking, whip up the butter until you get a light texture. Slowly add in the powdered sugar and mix until you get a smooth texture – adding the extracts after the first cup. Add in the milk as you see fit. I started with 3 splashes after the second cup and another one towards the end.

To frost, you can smoosh and spread, use a piping bag, or whatever you would like. Decorate with some festive flair, if you’d like.

6 thoughts on “Almond Cupcakes”

    1. Aww thank you! I am happy to hear it! I would love to hear how they work for you. I also rarely use almond extract even though I love the flavor. Thankfully with all of the holiday baking I’ve been doing has been helping out with that.

      Like

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