Easy Almond Cupcakes (With Almond Buttercream)
If you’re in search of a sweet indulgence that’s both simple and scrumptious, look no further than these Easy Almond Cupcakes with Almond Buttercream. Soft, moist, and infused with rich almond flavor, these delightful treats are perfect for any celebration or just a cozy afternoon snack. The light and fluffy almond buttercream frosting adds the finishing touch, making every bite a heavenly experience. Ideal for baking novices and seasoned chefs alike, this recipe is designed to bring joy to your kitchen while impressing everyone around the table.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes about 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 large egg (room temperature)
- 1/4 cup oil
- 1/2 cup plant-based sour cream (full fat, room temperature)
- 1/2 cup water (room temperature)
- 1 tsp vanilla extract
- 1/4–1/2 tsp almond extract (adjust to taste)
- 1 1/4 cups all-purpose flour (sifted)
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 cups almond buttercream frosting
Instructions
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, whisk together the egg, oil, plant-based sour cream, water, vanilla extract, and almond extract until smooth.
- In a separate bowl, combine the sifted flour, sugar, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients until just combined.
- Pour the batter into cupcake liners in a muffin tin, filling each liner about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely before frosting with almond buttercream.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg