Almond Cupcakes

Submitted by Pikake21

"These cupcakes are the "I'm-trying-so-hard-to-stop-pretending-these-are-a-main-dish" type, when prepared with recipe #213910 as the icing--the Guava Cream-cheese filling. I hulled out a small circle in the middle of the cupcakes and filled them with this. Undeniably addicting! Found this idea on an online blog."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 24

ingredients

• 3⁄4 cup butter
• 1 1⁄2 cups sugar
• 2 eggs
• 1 1⁄2 teaspoons almond extract
• 1⁄2 teaspoon vanilla extract
• 2 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 2 1⁄2 cups flour
• 1 1⁄4 cups milk

directions

1. Preheat oven to 375 degrees.
2. Cream butter at medium speed until smooth, add sugar and beat until well.
3. Add two eggs, beat until smooth.
4. Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl first as way to "quick-sift" them) and beat until nice and smooth.
5. Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven).
6. Makes 24 regular size or approx 10 jumbo size.

Reviews

[ejgx93]

This is the most amazing cupcake recipe ever! The sugar forms a light crust on top, and the cake is so good it can be eaten by itself. I substituted 1/2 cup of almond flour for a 1/2 cup of regular flour, and it imbues the cake with a hearty, dense flavor. I made a variation of the guava cream frosting with tart apricots poached in honey and vanilla instead of guava. It was amazing, and my coworkers devoured them. Thanks for a wonderful recipe!

 

[kmaher2]

cake was good but crumbly. Did not work with cupcake mold. would recommend bunt cake mold and a heck of a lot of frosting. and let sit over night it enhances the flavor would not recommend if low on ingredients

 

[lilisurf]

This recipe is great. I did it yesterday for my husband's Bday. I sub the sugar with fine brown sugar and the almond extract with crushed almonds and it came out great!

 

[Jackson S.]

I wanted a plain but tasty recipe for cupcakes with almond extract and this delivered. I used cake flour because I have it in my pantry, but I'm sure all purpose works great too. Once they were cooled, I dipped the tops in a fudgey ganache-type topping and the combination was perfect. The only small problem I had was this made more than 12 cupcakes for me -- it was more like 18. But I had a second tin and enough liners, so it worked out fine. Thanks for posting this recipe, I'll definitely be making it again.

 

[yarmst]

I didn’t know went to add the milk, I added it to the wet ingredients before adding the flour mix, suddenly the batter looked like when you put vinegar to the milk, I was so concerned! as I needed this recipe to work, I had to take the cupcakes to a place! I used the handmixer all alone, I keep mixing the batter at low speed, still looked cheese, I added the flour mix I kept mixing with the handmixer, and suddenly the batter turned beautiful! I did the recipe x2, as I needed a lot of cupcakes, and used almond milk as I don’t use regular milk. Put the cupcakes in the oven and after 20’s voila!! The most amazing looking cupcakes ever, when they cooled down I tried one right away, and for my surprise they were exquisite!, I used twice the amount of the almond extract and twice the amount of the vanilla extract, what an amazing recipe! I tried so many different recipes and by far this is the best! (Before putting them in the oven I just sprinkled almonds on the top of each cupcake). That texture is incredible, Spongy! Congratulations for such an easy, beautiful and exquisite recipe!! BY THE WAY “YOU HAVE TO USE CUPCAKE LINERS, Otherwise they will stick strongly in the pan” Alternative: spray oil and then flour before pouring the batter into the cupcake pan.