Easy Almond Cupcakes {Sour Cream Cupcakes}

Soft, moist, easy almond cupcakes recipe with almond buttercream frosting, homemade with simple ingredients. Also called white almond sour cream cupcakes (WASC).

The first time I made this recipe, I decided to really embrace almonds and used almond flour. Needless to say, it was a disaster! They were so dense and oily. I learned my lesson and went with good old all-purpose flour from that point onwards and so should you. Now, remember almond extract is very strong and not everyone's cup of tea. For instance, my son can't stand it and always scrunches his nose when I make these but I love them and all my family and friends love them too. If you have to love the flavor as well, you will want to try my Almond Crescent Cookies, Italian Almond Cookies, and Banana Almond Biscotti.

Jump to:

• Key ingredients for white almond sour cream cupcakes (WASC)
• Variations
• How to make easy almond cupcakes recipe from scratch?
• Tips and techniques
• Recipe FAQs
• Storage
• More easy cupcake recipes
• Recipe

Key ingredients for white almond sour cream cupcakes (WASC)

• Egg- A large egg at room temperature is best.
• Oil- Helps keep cupcakes moist.
• Sour cream- Use full fat to improve texture and flavor.
• Water- It's best to use warm or room temperature water.
• Vanilla and almond extracts- Compliment each other to enhance overall flavor profile.
• Flour- Use sifted, all-purpose flour for optimal results.
• Granulated sugar- White table sugar is all you need for sweetening.
• Baking powder and baking soda- Used as rising agents for fluffy cupcakes.
• Almond buttercream frosting- You will need at least 2 cups.

Variations

• For a chocolate version- Make my Best Chocolate Cupcakes and mix in some almond extract in addition to the vanilla.
• If you want to go the cake mix box route- Use white cake mix and follow the instructions on the box but also add 1 teaspoon vanilla extract.
• Try other frostings- My Maraschino Cherry Frosting already has an almond flavor and I think it would also be another good icing choice for these cupcakes. You can also try American Buttercream, Caramel Frosting, or Blackberry Buttercream Frosting.
• If you are new to cupcake decorating and piping- Check out this post on How to Decorate Cupcakes (Pipe or Frost Cupcakes).
• Batter add-ins- You may want to add regular or mini chocolate chips, white chocolate chips, nuts, and more to the batter. Check out my post on How to Stop Chocolate Chips From Sinking for tips.
• For truly white cupcakes- Make my White Wedding Cupcakes. They also have a similar flavor profile.
• Make Filled Cupcakes (Stuffed Cupcakes)- Using Strawberry Jam, Strawberry Frosting, Cherry Pie Filling, Raspberry Pie Filling, or Caramel Sauce. All of these would compliment the flavor of cupcakes perfectly.
• Put coloring in the batter- For a fun effect and pop of color. Just remember to use gel food coloring as liquid makes the batter more runny.
• Add extra decorations on top- Once you have frosted the cupcakes you can add a variety of different sprinkles, coconut flakes, chopped nuts, mini chocolate chips, crushed cereal, mini candies, and more.

How to make easy almond cupcakes recipe from scratch?

1. Mix together until smooth- Egg, oil, sour cream, water, and extracts.
2. Add in- Flour, sugar, baking powder, and baking soda.
3. Pour batter in cupcake liners- And bake until inserted toothpick comes out clean.
4. Allow the cupcakes to cool- While you prepare the frosting.
5. Fill a tipped piping bag with icing- And pipe a rose or a swirl on top of each cupcake. Enjoy.

Tips and techniques

• Make sure you are using fresh baking powder and baking soda- Because....
• Don't skip the sifting- Because this reduces lumps makes for a smoother batter. It also helps makes for a more accurate measurement.
• Use clear extracts- If you want your batter and frosting to be more white. Otherwise the brown color of the extracts will slightly darken them.
• Don't over-mix the batter- Or else your cupcakes will be dense and chewy.
• Watch the baking time- So that you don't burn or over-bake the cupcakes. They should be no darker than a golden brown. You also don't want to undercook them so that they are doughy in the middle. Insert a toothpick into the center and when it comes out clean they are done.
• Use room temperature ingredients- Because this helps everything blend together smoothly.
• Use full fat ingredients- To maximize the creaminess and texture.
• Adjust amount of extracts- Based on personal preference. Remember to go especially light on the almond extract since it is very strong.
• Don't frost warm cupcakes- Otherwise the frosting will melt and you will get a gooey mess.

Recipe FAQs

Storage

• Room temperature- You can place these in a sealed container on the counter for 1-2 days, but it's best in the fridge.
• Refrigerate- Leftovers can be stored in a sealed container in the fridge for up to 3 days. 
• Freeze- Store unfrosted cupcakes in an air-tight container for up to 1 month. Allow them to thaw, then decorate. Frosting can also be saved in a separate sealed container for up to 1 month.
• Make ahead- You can make these up to 3 days ahead of time if kept in the fridge in an airtight container. You can also freeze the cupcakes and frosting separately in sealed containers for up to 1 month before serving. Allow time to thaw and then decorate.

More easy cupcake recipes

• Best Vanilla Cupcakes
• Carrot Cupcakes
• Coffee Cupcakes
• Yellow Cupcakes
• Blueberry Cupcakes
• Vegan Chocolate Cupcakes

Recipe