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    Gastronotherapy » Recipes » Cake

    Vanilla Almond Cupcakes

    Published: Sep 9, 2021 · Modified: Oct 3, 2023 by MaryAnne · 6 Comments

    Jump to Recipe Print Recipe

    If you're a fan of the nutty flavor of almonds, then these light and fluffy vanilla almond cupcakes are for you. Frosted with rich raspberry buttercream and topped with fresh raspberries, these delicious cupcakes are easy enough for beginners and beautiful enough for a special occasion.

    almond cupcakes arranged on a table with toasted almonds.

    I love the combination of nutty almond and sweet raspberry, and in this recipe, light and fluffy vanilla almond cupcakes are topped with rich raspberry buttercream and fresh raspberries.

    The cake portion is made using both egg whites and cake flour, which makes for a very light and delicate white cupcake. The buttercream includes raspberry preserves, giving it a beautiful pink color and delicious raspberry flavor.

    You can even make them ahead of time and frost right before serving!

    For more cake recipes, try my strawberry cake, apple cake or blueberry lemon pound cake!

    Jump to:
    • ⭐️ Why These Vanilla Almond Cupcakes are the Best
    • 🍰 Ingredient Notes
    • 📝 Variations & Substitutions
    • 🥄 How To Make Almond Cupcakes
    • 🍽 Storage Instructions
    • 👩🏼‍🍳 Expert Tips
    • 💬 Frequently Asked Questions
    • 🍰 More Cake Recipes
    • Vanilla Almond Cupcakes Recipe

    ⭐️ Why These Vanilla Almond Cupcakes are the Best

    • Delicate white almond cupcakes that are light as air and topped with rich raspberry frosting
    • Raspberry almond cupcakes are easy enough for beginner bakers with step-by-step instructions
    • Beautiful dessert that looks deceivingly fancy
    • The perfect cupcakes for bridal showers, birthday parties, Mother's Day, and they make for stunning wedding cake cupcakes
    • Make ahead instructions are provided

    🍰 Ingredient Notes

    Cupcake recipe ingredients arranged on a table.
    • Cake flour - Flour that has been more finely milled than all-purpose flour, giving it a lower protein content. This results in cake with a more light and delicate texture.
    • Salt - Never skip the salt in a baking recipe, as it enhances flavor and extends the shelf life.
    • Unsalted butter - Using unsalted butter helps us control the amount of salt in a recipe. Make sure your butter is room temperature.
    • Egg whites - Be sure to use room temperature egg whites. This allows you to whip more air into the egg whites, creating a lighter and airier cake texture. Use your yolks to make chocolate old fashioned donuts!
    • Almond extract - Gives our almond cupcakes that rich and nutty flavor. If you love almond extract, try it in my almond poppy seed muffins.
    • Vanilla extract - Adds deeper flavor.
    • Plain yogurt or sour cream - Provides added moisture to our cupcakes.

    📝 Variations & Substitutions

    • All-purpose flour. You can use this as a substitute, but your cupcakes will be much more dense.
    • Dairy-free cupcakes: Substitute the milk, yogurt, butter, and heavy cream for vegan/plant-based versions. I have not recipe tested this, so let me know how if you give it a try!
    • Make gluten-free: Using a 1:1 ratio, substitute the cake flour for all-purpose gluten free flour (just note that the cupcakes will be denser).
    • Fruit preserves. Use your favorite flavor of fruit preserves.
    • Fruit. Substitute your favorite fresh berries (or fruit) for the garnish.
    Frosted cupcake with a bite taken out of it resting on a table.

    🥄 How To Make Almond Cupcakes

    *See recipe card below for printable instructions.

    Make The Almond Cake:

    Preheat oven to 350 degrees F. Place baking cup liners into muffin tin. In a medium mixing bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.

    Dry ingredients whisked together in a medium bowl.

    Using a stand mixer fitted with the paddle attachment (or using an electric hand-mixer), beat the butter on medium-high until creamy and smooth, about 2 minutes. Pour in sugar and beat for an additional 2 minutes.

    Beaten butter and sugar in a mixing bowl.

    In a small bowl, lightly beat egg whites with a whisk. Add egg whites to mixer in three additions (one egg white at a time), beating well after each addition. Scrape down sides and bottom of bowl after each additional egg white.

    Cupcake batter after egg whites have been mixed in.

    In a small bowl, whisk together the almond extract, vanilla extract, milk, and yogurt. With mixer on low speed, add the flour mixture in three additions, alternating it with the wet mixture, and ending with the flour mixture. Mix until just combined.

    wet ingredients combined in a small bowl.
    Cupcake batter in a mixing bowl.

    Using a cookie scoop or large spoon, divide batter evenly between cupcake liners. Bake for 15-17 minutes, or until edges become lightly golden or toothpick inserted into center comes out clean.

    Cupcake batter scooped into lined muffin tin.
    Baked cupcakes in muffin tin.

    Let cupcakes cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

    Cupcakes cooling on a wire rack.

    Make the Raspberry Buttercream:

    Using a stand mixer fitted with the paddle attachment (or using an electric hand-mixer), beat the butter on medium-high until creamy and smooth, about 2 minutes.

    Beaten butter in a mixing bowl.

    Turn mixer to low and pour in confectioner's sugar. Adjust speed to medium and beat mixture until well combined. Add heavy cream, raspberry preserves, almond extract, and salt, and beat until smooth.

    Raspberry frosting combined in a mixing bowl.

    Assemble and Garnish:

    Using a pastry bag or plastic storage bag, pipe frosting onto cooled cupcakes. Top each cupcake with a fresh raspberry. Store cupcakes in an air-tight container in the refrigerator.

    Cupcakes garnished with fresh raspberries arranged on a table.

    🍽 Storage Instructions

    Store cupcakes in the refrigerator for up to 4 days, and bring to room temperature before serving.

    To freeze, place cupcakes in a freezer bag and store in the freezer for up to 3 months. To thaw, place in fridge overnight.

    👩🏼‍🍳 Expert Tips

    • Use room temperature butter. You want smooth and creamy butter without any chunks in your batter.
    • Use room temperature egg whites. This allows you to whip more air into the egg whites, creating a lighter, fluffier cake texture.
    • Serve almond cupcakes on a dessert platter for a baby shower, wedding, bachelorette party, or book club, along with death by chocolate zucchini bread and rosemary lemon shortbread.
    • Bake in the center of oven for even baking.
    • Tap your cupcake pan. Give your cupcake pan a light tap on the counter before baking. This removes any air bubbles in the batter.
    • Double up. You can easily double this recipe to make a larger quantity of cupcakes.
    • Make ahead instructions: Make the cupcakes ahead of time and store in the refrigerator for up to 2 days. Similarly, the frosting can be make ahead of time and stored in the refrigerator for up to 3 days.

    💬 Frequently Asked Questions

    What makes a cupcake fluffy?

    Using cake flour, room temperature eggs/egg whites, and room temperature butter all contribute to creating light and fluffy cupcakes.

    What is the key to moist cupcakes?

    Using the correct liquid-to-dry ingredients is very important. In this recipe, we add yogurt/sour cream for added moisture.

    How many days in advance can you make cupcakes?

    For optimal freshness, make cupcakes no more than 2 days in advance.

    🍰 More Cake Recipes

    • Strawberry buttermilk cake topped with whipped cream and strawberries.
      Strawberry Buttermilk Cake
    • Dutch apple cake arranged on a white platter.
      Dutch Apple Cake
    • blueberry lemon pound cake sliced onto parchment paper.
      Blueberry Lemon Ricotta Pound Cake
    • Chocolate orange cake with orange halves in background.
      Chocolate Orange Bundt Cake

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.

    Subscribe to my email newsletter to get my FREE Guide on Money Saving Tips on Buying Groceries, and get new recipes delivered to your inbox!

    almond cupcakes arranged on a table with toasted almonds.

    Vanilla Almond Cupcakes Recipe

    Author: MaryAnne
    If you're a fan of the nutty flavor of almonds, then these light and fluffy almond cupcakes are for you. Frosted with rich raspberry buttercream and topped with fresh raspberries, these delicious cupcakes are easy enough for beginners and beautiful enough for a special occasion.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 15 minutes mins
    Total Time 45 minutes mins
    Course Dessert
    Cuisine American
    Servings 9 cupcakes
    Calories 278 kcal

    Equipment

    • electric hand mixer or stand mixer
    • muffin tin
    • cupcake liners
    • pastry bag or Ziploc bag

    Ingredients
      

    For the Almond Cupcakes:

    • 1 ¼ cups cake flour
    • ½ Tablespoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup unsalted butter, room temperature
    • ½ cup granulated sugar
    • 3 egg whites, room temperature
    • ½ Tablespoon almond extract
    • ½ teaspoon vanilla extract
    • ⅓ cup whole milk
    • ⅓ cup plain yogurt or sour cream

    For the Raspberry Buttercream:

    • ⅓ cup unsalted butter, room temperature
    • 1 ¼ cups confectioner's sugar, sifted
    • ½ Tablespoon heavy cream
    • 1 Tablespoon raspberry preserves
    • ½ teaspoon almond extract
    • ⅛ teaspoon salt
    • ¾ cup fresh raspberries (for garnish)

    Instructions
     

    Make The Almond Cake:

    • Preheat oven to 350 degrees F. Place baking cup liners into muffin tin.
    • In a medium mixing bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
    • Using a stand mixer fitted with the paddle attachment (or using an electric hand-mixer), beat the butter on medium-high until creamy and smooth, about 2 minutes. Pour in sugar and beat for an additional 2 minutes.
    • In a small bowl, lightly beat egg whites with a whisk. Add egg whites to mixer in three additions (one egg white at a time), beating well after each addition. Scrape down sides and bottom of bowl after each additional egg white.
    • In a small bowl, whisk together the almond extract, vanilla extract, milk, and yogurt.
    • With mixer on low speed, add the flour mixture in three additions, alternating it with the wet mixture, and ending with the flour mixture. Mix until just combined.
    • Using a cookie scoop or large spoon, divide batter evenly between cupcake liners. Bake for 15-17 minutes, or until edges become lightly golden or toothpick inserted into center comes out clean.
    • Let cupcakes cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

    Make the Raspberry Buttercream:

    • Using a stand mixer fitted with the paddle attachment (or using an electric hand-mixer), beat the butter on medium-high until creamy and smooth, about 2 minutes.
    • Turn mixer to low and pour in confectioner's sugar. Adjust speed to medium and beat mixture until well combined. Add heavy cream, raspberry preserves, almond extract, and salt, and beat until smooth.

    Assemble and Garnish:

    • Using a pastry bag or plastic storage bag, pipe frosting onto cooled cupcakes. Top each cupcake with a fresh raspberry. Store cupcakes in an air-tight container in the refrigerator for up to 3 days.

    Notes

    • Use room temperature butter. You want smooth and creamy butter without any chunks in your batter.
    • Use room temperature egg whites. This allows you to whip more air into the egg whites, creating a lighter, fluffier cake texture.
    • Storage: Store cupcakes in the refrigerator for up to 4 days, and bring to room temperature before serving.
    • Bake in the center of oven for even baking.
    • Tap your cupcake pan. Give your cupcake pan a light tap on the counter before baking. This removes any air bubbles in the batter.
    • Recipe adapted from Baker By Nature.

    Nutrition

    Calories: 278kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 48mgSodium: 226mgPotassium: 86mgFiber: 1gSugar: 14gVitamin A: 565IUVitamin C: 3mgCalcium: 73mgIron: 0.3mg
    Tried this recipe?Let us know how it was!

    More Cake Recipes

    • Creamy pumpkin cheesecake bars topped with whipped cream and arranged on parchment paper.
      No Bake Pumpkin Cheesecake Bars
    • frosted and sliced bundt cake on a white platter.
      Moist Spice Bundt Cake with Caramel Frosting
    • death by chocolate zucchini bread sliced on a wooden cutting board.
      Death By Chocolate Zucchini Bread
    • no bake tahini cheesecake on blue platter
      No-Bake Tahini Cheesecake

    Reader Interactions

    Comments

    1. Kate

      December 18, 2021 at 10:13 am

      5 stars
      These were a huge hit at my sister's birthday party! Several people commented on how light and airy they were, and loved the subtle almond flavor. Thanks for a winning recipe!

      Reply
      • Gastronotherapy

        December 18, 2021 at 2:33 pm

        Yay! I'm so happy they were a hit, Kate!

        Reply
    2. Gail

      August 27, 2022 at 6:02 am

      Can you use commercial egg whites?

      Reply
      • MaryAnne

        August 27, 2022 at 6:06 am

        Hi Gail, yes, just regular ol' egg whites are perfect for this recipe!

        Reply
    3. Barb Haner

      April 22, 2023 at 5:44 pm

      5 stars
      These look like a great summer recipe!

      Reply
      • MaryAnne

        April 23, 2023 at 2:20 pm

        Yes, you would love them! 😍

        Reply

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