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Irresistible Almond Cupcakes

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A delightful recipe for moist and fluffy almond cupcakes, infused with rich almond flavor, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup sour cream
  • 1/2 cup almond milk
  • 1 tablespoon almond extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Almond buttercream frosting (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the almond extract.
  4. Stir in the sour cream and almond milk until well combined.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently until combined.
  7. Fill the cupcake liners about 2/3 full with batter.
  8. Bake for 18-20 minutes until a toothpick comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack and frost with almond buttercream.

Notes

For a dairy-free version, substitute regular butter and sour cream. Store in an airtight container for up to 3 days.

Nutrition

Find it online: https://us.recipesfood.org/almond-cupcakes/

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