Almond Cupcakes
There’s something special about the warm, buttery aroma of almond cupcakes fresh from the oven. It wraps around you like a soft hug—comforting, rich, and just sweet enough to make any moment feel indulgent.
Equipment
- Hand Mixer
- Muffin Tin
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
- Cream the butter and sugar together using a hand mixer for 2-3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each. Stir in the almond and vanilla extracts.
- In a separate bowl, whisk together the dry ingredients: all-purpose flour, almond flour, baking powder, and salt.
- Alternate adding the dry ingredients and the milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
- Scoop the batter into the cupcake liners, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely on a wire rack before frosting or topping as you like.
Notes
Feel free to swap any of the toppings in the ingredient list with whatever you have lying around. These cupcakes are just as amazing when made with different flavor twists!