Double Almond Cupcakes


Your party guests will be stashing these light and fluffy double almond cupcakes in their pockets and purses they are so delicious!

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.
Servings 18 cupcakes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins


  • 1⅔ cup All Purpose Flour (sifted)
  • 1 cup sugar (sifted)
  • ¼ tsp baking soda (sifted)
  • 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

  • cup unsalted butter (softened)
  • cups powdered sugar
  • 2 tbsp whipping cream
  • 2 tsp almond extract
  • 1 tsp caramel coffee syrup (optional)
  • ½ cup sliced almonds


  • 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.
Calories: 270kcal
Course: Dessert
Cuisine: American
Keyword: cupcakes

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