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almond cupcakes arranged on a table with toasted almonds.
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5 from 7 votes

Vanilla Almond Cupcakes Recipe

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.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 9 cupcakes
Calories: 278kcal
Author: MaryAnne

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
  • cup whole milk
  • cup plain yogurt or sour cream

For the Raspberry Buttercream:

  • cup unsalted butter, room temperature
  • 1 ¼ cups confectioner's sugar, sifted
  • ½ Tablespoon heavy cream
  • 1 Tablespoon raspberry preserves
  • ½ teaspoon almond extract
  • 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: 278kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 226mg | Potassium: 86mg | Fiber: 1g | Sugar: 14g | Vitamin A: 565IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 0.3mg