Golden Almond Buttercream Cupcakes
Soft vanilla almond cupcakes with silky almond buttercream, ready in about 45 minutes with 25 minutes of prep.
Last updated: August 18, 2026
Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup whole milk
- 1 cup unsalted butter, softened, for frosting
- 3 cups powdered sugar, sifted
- 1 1/2 tsp almond extract, for frosting
- 2 tbsp heavy cream
- Sliced almonds, for garnish
Instructions
Preheat oven to 350°F. Line a 12 cup muffin pan with paper liners.
Whisk flour, baking powder, and salt in a bowl. Set aside.
Beat 1/2 cup butter and granulated sugar until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each one. Mix in vanilla and almond extract.
Add the flour mix in three parts, alternating with milk. Start and end with flour. Mix just until smooth.
Divide batter evenly among liners, filling each about two thirds full.
Bake 16 to 18 minutes, until a toothpick comes out clean. Cool in the pan 5 minutes, then move to a wire rack.
Let cupcakes cool completely before frosting, about 30 minutes.
For the frosting, beat 1 cup butter until smooth and pale, about 2 minutes.
Add powdered sugar one cup at a time, beating on low speed. Add almond extract and cream, then beat on high 2 minutes until fluffy.
Pipe buttercream high on each cooled cupcake using a large star tip. Top with sliced almonds.
Pro Tips
- • Use room temperature eggs and butter so the batter mixes smoothly and rises evenly.
- • Do not overbake. Pull the cupcakes as soon as the toothpick comes out clean, since almond cake dries out fast.
- • Toast the sliced almonds for garnish in a dry pan for 2 minutes. It adds a deeper, nuttier smell.
- • If your buttercream looks too soft, chill it 10 minutes before piping for cleaner swirls.
Recipe Details
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Final Thoughts
These Golden Almond Buttercream Cupcakes give you a soft vanilla base with real almond flavor in every bite. The buttercream pipes tall and stays silky, so they look like a bakery treat with home kitchen ease. Once you try the almond and vanilla combo, it may become your go-to birthday cupcake.
Frequently Asked Questions
Can I use almond flour instead of all purpose flour in this recipe?
No, this recipe is built for all purpose flour. Almond flour has no gluten and will not give the same soft, sturdy crumb needed for piped frosting.
Why do these cupcakes use both vanilla and almond extract?
Vanilla rounds out the sweetness while almond extract gives the warm, marzipan like flavor. Using both keeps the almond taste balanced instead of sharp.
Is this recipe safe for people with nut allergies?
No, this is a classic almond recipe, not a nut-free one. Both the cake and frosting contain almond extract, and the garnish uses sliced almonds.
Can I make the buttercream ahead of time?
Yes, you can make it up to 2 days ahead. Store it covered in the fridge, then beat it again for 1 minute before piping so it turns soft and smooth.
