Easy Almond Cupcakes (With Almond Buttercream)

5 from 1 rating

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: Cupcakes

Calories: 179kcal

1 Egg Large, Room temperature
¼ cup Oil
½ cup Sour cream Full fat, Room temperature
½ cup Water Room temperature
1 teaspoon Vanilla extract
¼-1/2 teaspoon Almond extract Adjust according to your preference as it is a strong flavor. I like to use ½ tsp
1 ¼ cups All-purpose flour Sifted
1 cup Granulated sugar
1 teaspoon Baking powder
½ teaspoon Baking soda
2 cups Almond buttercream frosting

In a large mixing bowl, add egg, oil, sour cream, water, vanilla extract, almond extract and mix until smooth.
Add flour, sugar, baking powder, baking soda and mix until just combined. A few lumps in the batter are totally fine. Don't over-mix!
Pour batter in cupcake liners.
Bake at 350 degrees F for 18-20 minutes or until an inserted toothpick in the center comes out clean.
Allow the cupcakes to cool to room temperature.
While the cupcakes are baking and cooling, prepare the almond frosting.
Fill a piping bag with icing and attach tip 1M (large star tip) and pipe a rose or a swirl on top of each cupcake. Enjoy.

Recipe can be doubled to make 24 cupcakes.
Adjust amount of extract based on your preference. Some people find it too strong and over-powering and a small quantity goes a long way. Also, remember that the icing will have almond extract too.
Don't forget to sift the flour. Sifting it together with baking powder and baking soda would be even better, if you have time.
Don't frost warm cupcakes.
Use full fat ingredients.
All ingredients must be at room temperature.
Don't over-bake cupcakes.
Don't over-mix cupcake batter.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Read additional tips and variations above.