Description
Indulge in the delightful experience of baking with these Easy Almond Cupcakes topped with luscious Almond Buttercream. These light, fluffy cupcakes burst with rich almond flavor, making them an irresistible treat for any occasion. Perfectly moist thanks to sour cream, they are simple enough for beginner bakers yet impressive enough to wow your family and friends. Whether you’re celebrating a birthday or enjoying a cozy afternoon snack, these cupcakes are sure to bring joy and smiles.
Ingredients
Scale
- 1 large egg (room temperature)
- 1/4 cup oil
- 1/2 cup full-fat sour cream (room temperature)
- 1/2 cup water (room temperature)
- 1 tsp vanilla extract
- 1/4–1/2 tsp almond extract (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 oven to 350°F (175°C). Line a muffin pan with cupcake liners.
- In a large bowl, whisk together the egg, oil, sour cream, water, vanilla extract, and almond extract until smooth.
- In another bowl, combine sifted flour, sugar, baking powder, and baking soda. Gradually mix dry ingredients into wet ingredients until just combined—lumps are okay!
- Pour batter into prepared cupcake liners until about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely on a wire rack before frosting with almond buttercream.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 21g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg