Almond Cupcakes with Whipped Almond Buttercream Frosting

ByJessica Loizzo Updated on
166 Comments

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These almond cupcakes are soft, moist, and filled with sweet almond flavor. They’re topped with a silky whipped almond buttercream that makes them feel especially beautiful without being difficult to make. I love serving them for bridal showers, baby showers, birthdays, and holidays, but they’re just as welcome as a weekend treat. If you love classic bakery-style almond cake, this is one recipe you’ll want to save.

Creamy vanilla cupcake with white frosting and edible pearl decorations on brown parchment paper.

My Family is Obsessed with Almond Cake and Here’s why. e

Almond desserts have always been part of my family. My mom grew up eating almond cake because of her Dutch roots, and the rest of us happily jumped on the bandwagon when she introduced it to us.

We loved it so much that my sister served almond cake at her wedding—and I served the exact same cake at mine. So yes, you could say we take our almond cake pretty seriously.

Because of this obsession, I had to make sure I created and an almond cake recipe for the blog. This recipe is a semi-homemade recipe that has received numerous five star reviews and comments. It’s definitely a keeper!

So how do we make these beautiful almond cupcakes?

Key Ingredients

This is a traditional cupcake recipe made with simple baking ingredients. Here are a few ingredients that make the biggest difference:

  • Unsalted butter: Let the butter soften properly before beginning. Softened butter creams smoothly with the sugar and helps produce a light, tender cupcake.
  • Whole milk: Whole milk adds richness and moisture. I recommend using it instead of lower-fat milk for the best texture.
  • Pure almond extract: This provides the defining sweet almond flavor in both the cupcakes and frosting.
  • Vanilla extract: Vanilla softens and rounds out the almond flavor.
  • Room-temperature eggs: Room-temperature eggs blend more evenly into the batter and help prevent overmixing.

TIP: Make sure all cold ingredients are room temperature. Room temperature ingredients mix more evenly with the other ingredients. Cold ingredients can hinder the creaming process causing over-mixing which will create a dense cupcake. 

Flour, sugar, butter, eggs, vanilla extract, milk, baking powder, salt, and powdered sugar for delicious dessert recipes. Perfect ingredients for baking cakes, cookies, and sweet treats.

How to make almond cupcakes and almond buttercream frosting:

Uncooked cupcake liners in a muffin tin with parchment paper, ready for baking.
Preheat the oven to 350°F and line a standard 12-cup muffin pan with cupcake liners.
Powdered flour in a glass bowl with a whisk on a white surface for baking and dessert recipes on Stuck On Sweet.
Whisk the all-purpose flour, baking powder, and salt together in a medium bowl. Set the mixture aside while you prepare the batter.
Butter and sugar being mixed in a stand mixer for baking recipes, close-up, cream texture, dessert preparation, baking ingredients, kitchen tools, culinary process, bake goods, culinary arts.
Using a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar for approximately 3 minutes. Stop and scrape down the sides and bottom of the bowl as needed.
Cream cheese and eggs in a mixing bowl for baking or cooking recipes.
Add the eggs, pure almond extract, and vanilla extract. Mix until combined, scraping down the bowl as needed.
The mixture may look slightly lumpy or separated at this point. That is okay—it will smooth out as you add the remaining ingredients.
Flour being added to a mixer with cookie dough, baking ingredients, and a measuring cup.
Gradually add the dry ingredients on low speed.
Creamy cookie dough being mixed in a stand mixer, perfect for homemade cookies or baking treats.
Add one-third of the flour mixture and mix on medium-low speed just until incorporated.
Cream being poured into a mixing bowl for ice cream or dessert making, with a stand mixer attachment in use.
Repeat with another third of the flour, followed by the remaining milk. Finish with the final third of the flour mixture.
Cream filling being spooned into cupcake liners with brown parchment wrappers.
Fill cupcake liners and bake at 350 degrees for 18-20 minutes.
Creamy vanilla cupcake with white frosting and edible pearl sprinkles on a scalloped white plate. Perfect for sweet treats, dessert ideas, and bakery delights at Stuck On Sweet.
Frost and enjoy!

As you can see the process to make almond cupcakes is simple! The key to success is to have the ingredients prepared and ready to go and to not over-mix the batter. 

Whipped Almond Buttercream Ingredients:

  • Confectioners sugar: Confectioners sugar (powdered sugar) is used to create buttercream frosting. It absorbs liquid very well and once mixed together had a smooth and creamy finish. 
  • Unsalted butter: Butter adds wonderful flavor and helps add structure to create a smooth yet pip able frosting. 
  • Salt: A little salt balances the sweetness and enhances the almond flavor. 
  • Almond & vanilla extract: Both almond and vanilla flavor the frosting. It’s warm and sweet!
  • Boiling water: This secret ingredient helps dissolve the confectioners sugar creating a silky texture without adding any dairy flavor to the frosting. 
Finely sifted powdered sugar in a glass mixing bowl with an electric mixer whisk attachment.
Mix together powdered sugar and salt.
Fluffy white whipped cream being mixed with an electric beater in a red stand mixer.
Add boiling water and mix until smooth.
Cream cheese and sugar mixture blending in a red stand mixer for baking cake or frosting.
Add both vanilla and almond extract.
Cream and butter melting in a stand mixer for baking.
Lastly, add the butter and whisk for 3 minutes and then on high for several minutes until light and fluffy.
Cream cheese frosting cupcake with piping, vanilla cupcake, and decorating bag on white background.
Buttercream will be whipped, silky and easy to pipe onto the cupcakes.

Tips for success: 

  • Start with room-temperature ingredients. Softened butter, room-temperature eggs, and room-temperature milk blend into a smoother batter.
  • Cream the butter and sugar thoroughly. Beat them for approximately 3 minutes, until the mixture looks light and fluffy. It’s important to incorporate are into the batter so the cupcakes turn out light and fluffy.
  • Do not overmix the batter. Once you begin adding the flour, mix only until everything is combined.
  • Fill the liners evenly. This allows all 12 cupcakes to finish baking at approximately the same time.
  • Watch the cupcakes closely. Begin checking them at 15 minutes so they don’t become dry.
  • Cool them completely. Even slightly warm cupcakes can melt the buttercream.
  • Let the sugar mixture cool before adding butter. If it is still warm, your buttercream may become too loose to pipe.
  • Keep whipping the frosting. The buttercream will initially look lumpy and watery. Continue whipping until it transforms into a fluffy frosting.
Creamy vanilla cupcake with swirled frosting and pearl sprinkles in a brown paper wrapper. Perfect for birthdays and special occasions, featuring smooth, rich buttercream and elegant decoration.

Can I Make These Ahead?

Yes. Bake the cupcakes one day ahead and store them in an airtight container once they have cooled completely.

The buttercream can also be prepared ahead and refrigerated in an airtight container. Let it return to room temperature, then whip it again briefly to restore its light texture before decorating the cupcakes.

How to Store Almond Cupcakes

Store frosted almond cupcakes in an airtight container in the refrigerator for 3–5 days. Let them sit at room temperature for a little while before serving so the cake and buttercream can soften.

Unfrosted cupcakes can be frozen for up to 3 months. Wrap each cooled cupcake in plastic wrap and place them together in a freezer-safe container or bag. Thaw the cupcakes at room temperature before frosting.

Can I Make Mini Almond Cupcakes?

Yes. Divide the batter between lined mini muffin cups and begin checking them earlier since mini cupcakes bake much faster than standard cupcakes.

The exact baking time will depend on the size of your pan, so remove them when the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.

Jess’s Final Thoughts

These cupcakes are light and fluffy, and that silky almond buttercream is so good I could practically sleep in it.

If you make them for a shower, birthday, holiday—or simply because you love almond desserts—I would love to hear what you think. Please leave a comment and rating below, and come follow me on Instagram for more simple recipes from my kitchen.

Delicious vanilla cupcake with whipped frosting and pearl sprinkles on a white plate.

The best cupcake ever.

Yield: 12 cupcakes

Almond Cupcakes with Almond Buttercream Frosting

Almond Cupcakes with Almond Buttercream Frosting
4.4 Stars (51 Reviews)

These almond cupcakes are soft, moist, and filled with sweet almond flavor. Each cupcake has a delicate crumb and is topped with silky whipped almond buttercream frosting. They’re a beautiful dessert for weddings, showers, birthdays, holidays, and other special occasions.

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 15 minutes
Total Time 55 minutes

Ingredients

Almond Cupcakes

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 cup (1 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1 cup whole milk, room temperature

Whipped Almond Buttercream Frosting

  • 4 cups confectioners sugar (powdered sugar)
  • 1 1/2 cups unsalted butter (3 sticks), room temperature
  • 1/4 teaspoon salt
  • 2 teaspoons almond extract
  • 1 teaspoon pure vanilla extract
  • 1/2 cup boiling water

Instructions

  1. Preheat the oven to 350°F. Line a standard 12-cup muffin pan with cupcake liners and set it aside.
  2. Add 1½ cups all-purpose flour, 1½ teaspoons baking powder, and ½ teaspoon salt to a medium bowl. Whisk until combined and set aside.
  3. Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat ½ cup softened unsalted butter and 1 cup granulated sugar for approximately 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
  4. Add 2 large room-temperature eggs, 1½ teaspoons pure almond extract, and ½ teaspoon pure vanilla extract. Mix until combined. The mixture may look slightly lumpy at this stage, which is okay.
  5. Add one-third of the flour mixture and mix on medium-low speed just until incorporated. Add half of the 1 cup whole milk and mix until combined. Repeat with another third of the flour mixture and the remaining milk. Add the final third of the flour mixture and mix only until combined. Do not overmix.
  6. Divide the batter evenly between the prepared cupcake liners, filling each approximately three-quarters full.
  7. Bake the cupcakes for 15–20 minutes. Begin checking them at 15 minutes; mine are usually ready at approximately 17 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  8. Let the cupcakes cool in the pan for 1–2 minutes, then transfer them to a wire rack to cool completely.
  9. To prepare the buttercream, bring ½ cup water to a boil. Add 4 cups confectioners’ sugar to the bowl of a stand mixer fitted with the whisk attachment.
  10. Carefully pour the ½ cup boiling water over the confectioners’ sugar. Mix on low speed for 4 minutes, scraping the sides and bottom of the bowl to make sure all the sugar has dissolved.
  11. Mix in 2 teaspoons pure almond extract, 1 teaspoon pure vanilla extract, and ¼ teaspoon salt.
  12. Check that the sugar mixture has cooled to room temperature before adding the butter. If it is still warm, let it cool for a few minutes.
  13. Add 1½ cups softened unsalted butter and mix on low speed for 3 minutes. The mixture may initially look thin, watery, or lumpy.
  14. Increase the mixer to medium speed and continue whipping for 2–10 minutes, or until the buttercream becomes light, fluffy, and similar in appearance to whipped cream.
  15. Pipe the buttercream onto the completely cooled cupcakes. Decorate with sprinkles and serve.

Notes

Cupcakes will last 3-5 days in an airtight container stored in the refrigerator.

You can also freeze cupcakes for up to six months. To prevent freezer burn, individually wrap cupcakes in plastic and then foil. Thaw them at room temperature and then frost before serving.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 501Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 95mgSodium: 222mgCarbohydrates: 67gFiber: 0gSugar: 54gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jessica Loizzo
Cuisine: American / Category: Cakes + Cupcakes

Cupcake recipe slightly adapted from Taste and Tell and Frosting slightly adapted from Wicked Good Kitchen.

Photo credit: Culinary Captured

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166 Comments

  1. I tried the recipe and was so sad about how it turned out. The cake was easy to make and came out pretty good, my boyfriend and sister said it was dry and spongy. The icing was a disaster and I dumped it out and tried twice. I followed the directions exactly and used a stand mixer but both times came out very watery and never whipped up. I don’t know what went wrong. I never made frosting with boiling water before but followed the recipe to a T.

    Reply

    1. I’m so sorry Tracy. IF you make the cupcakes again, adding the dry ingredients to the batter by hand. It’s easy to over-mix batters in a mixer. The frosting is not your typical frosting recipe, I would suggest mixing longer if you decide to make it again and turning up the speed of your mixer. Hope this helps!

      Reply
    2. Alex's mom says:

      I had the same problem with the cake batter being to spongy and just too egg-y. (Very fresh eggs, so that wasn’t the problem.) It was also a yellow batter and not white like your pics. The liner was soaked with butter and wouldn’t release the cupcake. Mixed the batter by hand as to not overwork the flour. Had to go to Plan B.

      The frosting was a hit, but I needed to add an extra 1/2 cup of powdered sugar. One batch made enough to frost an entire cake. Your frosting directions were perfect, and I just stuck with it.

      Reply
  2. Jenice Smith says:

    Super yummy! These just came out of the oven! I was looking for a recipe that didn’t use cake flour or buttermilk or separated eggs, and this one fit the bill!
    I colored them blue for my sister’s baby shower tomorrow, and made mini-cupcakes. Baked for 13 minutes. I was super nervous when they went in because the batter was super runny, but they turned out great! (For the person who said they made cookies because the dough was to dry??? All I can say is you must have forgotten the milk or something because in no way shape or form was this thick.)
    I had my 4 year old “helping” me, so after the butter and sugar was creamed, in went the flour. Oops. Everything else but the milk got dumped in together and mixed all at once, then the milk was added and mixed in. The batter ended up looking a little funny, almost separated, which added to my nervousness, but they turned out great! I am going to make a white vanilla buttercream and top with blue sprinkles. It’s a keeper!

    Reply

  3. I made the buttercream frosting for my sugar cookies. I absolutely loved it! So light and fluffy and that almond flavor!!!! I will be making it again!
    Sharon

    Reply

  4. I was very excited to make these as a cake. Imy still going to try it again. The cake was dense and more of a bread texture and dense consistency. Do you have any pointers or suggestions that I could use on round two. I really have no clue what happened.

    Reply

    1. Hi Leann – I’ve never made the cupcakes into a cake so I can’t talk to that process but perhaps you over-mixed the batter a bit? Over mixing batter or dough creates a tougher cake. Hope this helps!

      Reply

  5. Is it possible to make with 2 percent milk instead?

    Reply

      1. I made these last weekend for my in laws surprise 30th wedding anniversary party. HUGE HIT! I did add a bit more powdered sugar because we have a bit of sweet tooth in this family. But even with adding 1/2 cup more it was the perfect amount of sweetness. Not to sweet but also not bland. The cupcakes were the same way. They had a great balance of sweetness as well, so when eating all together with the frosting it was perfect. No sugar bombs going off in your mouth.
        Also a tip for anyone who will be making these with a hand mixer (I’m not a lucky lady who has a stand mixer ??) crank the speed up to 3 when your whipping the frosting and in about 10 minutes maybe less you have whipped frosting.
        Needless to say, my 3 dozen cupcakes were all gone when we went home.

        Reply

  6. I really liked the cupcake but the frosting came out tasting like whipped butter. Not sweet enough, very buttery but not in a good way. I made a half batch, 2 cups of powdered sugar plus 1/4 cup boiling water. Mixed as directed, added the extracts and salt, mixed, then added 1.5 sticks room temp butter, and mixed as directed. It took a full 10 minutes to come together. It wasn’t as smooth as it should have been. I had to use a spatula to mix it and bring it together. Can I add more powdered sugar to sweeten it and get rid of that buttery taste?

    Reply

    1. HI Nazia – glad you liked the cupcakes. Sorry the frosting didn’t turn out for you. You could try adding more sugar to sweeten it up but I will be honest, I’ve never had an issue with the frosting so I’ve never tried adding more sugar. I don’t see how it could mess it up but just want to let you know. If you don’t like the frosting, you could make a simple buttercream frosting instead which you can find here https://www.stuckonsweet.com/homemade-funfetti-cupcakes/ . I would just add 1/2 teaspoon of almond extract to the frosting to enhance the almond flavor.

      Reply

  7. Soooo delicious.

    I was a little suspicious of this recipe; Most white cakes call for a metric ton of eggs and it seemed like a lot of almond extract, but it turned out great for a Friday night! I didn’t want to fuss with cupcakes so I just made a cake and I’m kinda sad about it. The crispy edges of this cake were like candy and the inside was sooo fluffy!

    When I see fluffy in a cake description I always worry it’s that weird spongy quality that you get with some angel food cakes, but this was melt in your mouth buttery, without being crumbly. The almond wasn’t overpowering, but was definitely more than “a hint.” I used it as the base of a strawberry shortcake and was very pleased. Next time I might do a lemon curd layer cake.

    For those of you who are wondering, it worked just fine as a cake. Needed five extra minutes in an 11×7 pyrex.

    Reply

    1. Hi Jenn! Yay! I’m so glad you liked the recipe. I have yet to make a cake with it so thanks for your comment – now I know it works well!

      Reply

  8. these are delicious! how do you store the leftover frosted cupcakes? do they need to go in the fridge?

    Reply

    1. Thank you! Yes, you can store them in the fridge but bring them to room temp before serving again. Enjoy!!

      Reply

  9. thank you so much for this lovely recipe, made this yesterday and I got a very high compliment; these cupcakes were so fluffy and light and scrumptious! thank you again!

    Reply

  10. I loved the cupcakes. Didn’t think I was going to like the Almond flavor, but I am in love with this recipe, total keeper . I didn’t try the frosting but will definitely try it next time.

    Reply

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