White Almond Cupcakes Recipe

Introduction

These White Almond Cupcakes are light, moist, and bursting with delicate almond flavor. Topped with a creamy almond buttercream frosting, they’re perfect for any celebration or a simple sweet treat at home.

Ingredients

• 1 ¼ cups (156 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 ½ tsp (6 g) baking powder
• ½ tsp (3 g) salt
• ½ cup (122 g) milk, room temperature
• 2 egg whites, room temperature
• 2 tbsp (24 g) sour cream, room temperature
• ¼ cup (55 g) vegetable oil
• 1 tsp (4 g) vanilla extract
• 1 tsp (4 g) almond extract

Almond Buttercream Frosting

• 1 cup (227 g) unsalted butter, room temperature
• 2 ½ cups (300 g) powdered sugar
• 1 tsp (4 g) almond extract
• ½ tsp (2 g) vanilla extract
• ¼ tsp (2 g) salt
• 2 tbsp (30 g) heavy cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with cupcake liners.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
3. Step 3: Add the milk, egg whites, sour cream, vegetable oil, vanilla extract, and almond extract to the dry ingredients. Whisk until the batter is smooth and fully combined.
4. Step 4: Using a large cookie scoop (about 3 tablespoons), fill each cupcake liner about two-thirds full with batter.
5. Step 5: Bake for 20 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.
6. Step 6: Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
7. Step 7: For the frosting, beat the butter in a large bowl or stand mixer with a whisk attachment on medium-high speed for 5 minutes, scraping down the sides occasionally, until light and fluffy.
8. Step 8: Add half of the powdered sugar and mix on low speed until incorporated. Add the rest of the powdered sugar and continue mixing on low until combined.
9. Step 9: Mix in almond extract, vanilla extract, and salt on low speed until blended.
10. Step 10: Slowly add the heavy cream while mixing on low, then increase the speed to medium-high and whip for 3 more minutes until fluffy.
11. Step 11: Optional: switch to a paddle attachment and mix on low for 2 more minutes to smooth out any air bubbles.
12. Step 12: Use a piping bag fitted with a Wilton 1M tip to frost the cooled cupcakes with the almond buttercream.

Tips & Variations

• For richer flavor, substitute buttermilk for the milk in the batter.
• Try adding a fruit filling such as strawberry or raspberry inside the cupcakes for a delightful surprise.
• If you don’t have almond extract, increase vanilla extract slightly but the almond flavor will be less pronounced.
• To prevent cupcakes from sticking to liners, use parchment cupcake liners or lightly spray them with non-stick spray.
• For mini cupcakes, adjust baking time to about 10-12 minutes and monitor closely.

Storage

Store finished cupcakes in an airtight container in the refrigerator for up to 5 days. Allow refrigerated cupcakes to come to room temperature or warm gently before serving. The frosting holds up well when chilled but softens nicely at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized egg whites for this recipe?

Yes, pasteurized store-bought egg whites can be used as a substitute. Check the carton for the equivalent volume to 2 fresh egg whites.

How long can these cupcakes be left out at room temperature?

These cupcakes can safely be left out at room temperature for up to two days, making them ideal for parties and gatherings.

White Almond Cupcakes Recipe

Print Recipe

★★★★★

4.7 from 127 reviews

These White Almond Cupcakes are tender, moist, and infused with delicate almond and vanilla flavors, topped with a luscious almond buttercream frosting. Perfect for special occasions like birthdays, weddings, or any celebration, these cupcakes combine classic baking techniques with rich, creamy frosting to create a delightful dessert that’s sure to impress.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Cupcakes
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

White Almond Cupcakes

• 1 ¼ cups (156 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 ½ tsp (6 g) baking powder
• ½ tsp (3 g) salt
• ½ cup (122 g) milk, room temperature
• 2 egg whites, room temperature
• 2 tbsp (24 g) sour cream, room temperature
• ¼ cup (55 g) vegetable oil
• 1 tsp (4 g) vanilla extract
• 1 tsp (4 g) almond extract

Almond Buttercream Frosting

• 1 cup (227 g) unsalted butter, room temperature
• 2 ½ cups (300 g) powdered sugar
• 1 tsp (4 g) almond extract
• ½ tsp (2 g) vanilla extract
• ¼ tsp (2 g) salt
• 2 tbsp (30 g) heavy cream

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and line a cupcake pan with 12 cupcake liners to ensure easy removal and even baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt, making sure they are evenly combined.
3. Add Wet Ingredients: Add the milk, egg whites, sour cream, vegetable oil, vanilla extract, and almond extract to the dry ingredients. Whisk everything together until the batter is smooth and well incorporated.
4. Portion Batter: Using a large cookie scoop (approx. 3 tablespoons), fill each cupcake liner about two-thirds full with the batter to allow room for rising.
5. Bake the Cupcakes: Bake for 20 minutes or until the tops spring back slightly when touched and a toothpick inserted into the center comes out clean.
6. Cool: Remove from the oven and let cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before frosting.
7. Make Buttercream: In a large bowl or stand mixer fitted with a whisk attachment, whip the room temperature unsalted butter on medium-high speed for 5 minutes until pale, light, and fluffy, scraping the sides occasionally.
8. Add Powdered Sugar: Add half the powdered sugar and mix on low speed until combined. Add the remaining powdered sugar and continue mixing on low until fully incorporated.
9. Flavor and Cream: Mix in the almond extract, vanilla extract, and salt on low speed until blended.
10. Add Heavy Cream: Slowly drizzle in the heavy cream while mixing on low speed, then increase speed to medium-high and whip for 3 more minutes for a light, fluffy texture. Scrape the bowl sides as needed.
11. Optional Smoothness: For a smoother finish, switch to a paddle attachment and mix on low for 2 additional minutes to reduce air bubbles.
12. Frost Cupcakes: Using a piping bag fitted with a Wilton 1M tip, swirl the almond buttercream frosting atop each cooled cupcake for a professional and beautiful finish.

Notes

• Store white almond cupcakes in an airtight container in the refrigerator for up to five days to keep them fresh.
• Room temperature storage is suitable for up to 1-2 days; avoid prolonged exposure to room temperature to maintain quality and safety.
• Using pasteurized egg whites is acceptable; follow the carton’s recommended conversion for volume.
• You can substitute buttermilk for milk for a slight tang and tender crumb.
• These cupcakes can be filled with jams or other fillings like strawberry, raspberry, or lemon for variation.
• Not recommended to use cake flour as a substitute without testing, as texture differences may occur.
• For jumbo cupcakes, adjust batter quantities based on your pan size and batter volume per cupcake.
• Buttercream can be made ahead and refrigerated; bring to room temperature and re-whip before use.
• If freezing cupcakes, ensure they are tightly sealed; liners may peel during thawing.

Keywords: white almond cupcakes, almond buttercream frosting, moist cupcakes, vanilla almond cupcakes, easy cupcake recipe, homemade cupcakes, almond dessert, party cupcakes