Dessertscakemehometonight4.1
White Almond Cupcakes
These white almond cupcakes are soft, light, and full of delicate almond flavor. Made with fluffy white almond cake and topped with smooth almond buttercream frosting, they have the classic taste of a wedding cake. Perfect for weddings, showers, and special celebrations, these elegant cupcakes feel bakery-worthy but are easy to make at home.
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 45 min🔥 Cook: 20 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- microwave
📝 Preparation Steps
1
White Almond Cupcakes
2
Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
3
In a small mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
4
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil for a few minutes until light and creamy. Add the egg whites, sour cream, vanilla extract, and almond extract and mix until smooth.
¼ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cuplarge egg whites (room temperature)2sour cream (room temperature)2 tbspvanilla extract2 tspalmond extract1 tsp
5
Add in half of the dry ingredients and mix until mostly combined. Then, pour in the milk and mix. Add the remaining dry ingredients and mix until the cupcake batter is combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are fully combined. The batter will be thin.
6
Portion the cupcake batter into the cupcake liners using a large cookie scoop about ¾ full. Bake the cupcakes for ⏱️ 20 minutes or until the cupcakes bounces back when gently touched. Cool the cupcakes in the pan for ⏱️ 2 minutes and then transfer to a wire rack to cool completely.
7
Almond Buttercream Frosting
8
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for ⏱️ 5 minutes until light, pale, and creamy.
¼ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cup
9
Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
10
Add in the heavy cream, vanilla extract, almond extract, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
heavy cream2 tbspvanilla extract2 tspalmond extract1 tsp
11
Increase the mixer speed to medium and whip the buttercream for about 2 to ⏱️ 3 minutes until it is smooth and creamy. Mix on low speed for several minutes or mix by hand to remove any air pockets.
12
Optional: To smooth out the buttercream, melt ½ cup of the frosting in the microwave for ⏱️ 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
13
Assembling the Cupcakes
14
Fill a piping bag fitted with a Wilton 2D piping tip with the almond buttercream frosting. Pipe a generous swirl of the buttercream onto the white almond cupcakes. To make the ruffle swirl, wiggle the piping tip as you pipe. Decorate the cupcakes with white pearl sprinkles.
white pearl sprinkles2 tbsp
Nutrition Facts
calories
436 kcal
fat Content
26 g
serving Size
1 cupcake
fiber Content
0.3 g
sugar Content
39 g
sodium Content
215 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
56 mg
carbohydrate Content
49 g
saturated Fat Content
14 g
unsaturated Fat Content
9 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...