Light and fluffy double almond cupcakes with a hint of caramel in the almond icing. Your party guests will be stashing these in their pockets and purses they are so delicious!
Double Almond Cupcakes
Light and flavorful almond cupcakes with a rich almond buttercream icing.
Ingredients
- 1⅔ cup All Purpose Flour (sifted)
- 1 cup sugar (sifted)
- ¼ tsp baking soda (sifted)
- 1½ tsp baking powder (sifted)
- ¼ tsp kosher salt (sifted)
- ¾ cup unsalted butter (softened)
- 3 egg whites (room temperature)
- 1 tbsp almond extract
- ½ cup sour cream (room temperature)
- ½ cup whole milk
Almond Buttercream Icing
- 1¼ cup unsalted butter (softened)
- 2½ cups powdered sugar
- 2 tbsp whipping cream
- 2 tsp almond extract
- 1 tsp caramel coffee syrup (optional)
- ½ cup sliced almonds
Instructions
- Pre-heat oven to 350° F. Place cupcake liners in cupcake pan.
- In a large bowl, sift the flour, sugar, salt, baking soda and baking powder and whisk together.
- In a separate bowl, whisk together the butter, egg whites, almond extract, sour cream and milk.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Fill each cupcake liner ⅔ full.
- Bake 18-20 minutes or until toothpick inserted in the center of cupcakes comes out clean. Cool completely.
- While the cupcakes are baking, in a medium size bowl, beat the butter and powdered sugar with an electric mixer on low speed until well blended.
- Add whipping cream, almond extract and caramel syrup and beat on high until light and fluffy.
- Fill a piping bag with the icing and pipe onto each cooled cupcake.
- Top with sliced almonds.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below.