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Easy Almond Cupcakes (With Almond Buttercream)

Deliciously moist almond cupcakes topped with creamy almond buttercream frosting.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp almond extract
Buttercream Frosting Ingredients
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 tbsp milk
  • 1 tsp almond extract

Method
 

Make the Cupcakes
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. Add softened butter, eggs, milk, and almond extract to the dry ingredients and mix until smooth.
  4. Pour the batter into the prepared muffin tin, filling each liner about 2/3 full.
  5. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  6. Allow the cupcakes to cool completely before frosting.
Make the Buttercream Frosting
  1. In a mixing bowl, beat the softened butter until creamy.
  2. Gradually add powdered sugar, mixing well after each addition.
  3. Add milk and almond extract, then beat until the frosting is light and fluffy.
  4. Frost the cooled cupcakes with the almond buttercream using a spatula or piping bag.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gSugar: 20g

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days.

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