How to Make Almond Cupcakes

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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.

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For the Almond Cupcakes: – Cake flour – Baking powder – Baking soda – Unsalted butter – Granulated sugar – Egg whites – Almond & vanilla extract – Whole milk – Plain yogurt or sour cream

Ingredients Needed

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For the Raspberry Buttercream: – Unsalted butter – Confectioner's sugar – Heavy cream – Raspberry preserves – Almond extract – Salt – Fresh raspberries (for garnish)

Ingredients Needed

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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.

Recipe Instructions

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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.

Recipe Instructions

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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.

Recipe Instructions

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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.

Recipe Instructions

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Using a cookie scoop or large spoon, divide batter evenly between cupcake liners. Bake for 15-17 minutes, or toothpick inserted into center comes out clean. Let cupcakes cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

Recipe Instructions

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Make the Raspberry Buttercream: Using a stand mixer, beat butter on medium-high until creamy and smooth. Turn mixer to low and pour in confectioner's sugar. Adjust speed to medium and beat until well combined. Add heavy cream, raspberry preserves, almond extract, and salt, and beat until smooth.

SERVE  AND  ENJOY!

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