White Almond Cupcakes
These white almond cupcakes are light, fluffy, and full of delicate almond flavor. Made with tender white almond cake and topped with smooth almond buttercream, they taste like classic wedding cake in cupcake form. Perfect for showers, celebrations, or anytime you want a simple dessert that feels a little extra special.
White Almond Cupcakes
There are two things required for the perfect wedding: a wedding singer in a ruffled tuxedo jacket with big hair and a microphone, and wedding cake (obviously).
These white almond cupcakes are made with light and fluffy almond cake topped with silky almond buttercream for a dessert that feels a little fancy but is easy enough to make at home.
They’re perfect for showers, weddings, or any celebration where love (and dessert) are in the air.
And even if “love stinks,” it’s always a nice day for white almond cupcakes.
If you love almond-flavored bakes, check out my white almond sour cream cake, raspberry almond cake, and raspberry almond cupcakes.
Why You Will Love This Recipe
- Elegant wedding cake flavor: These cupcakes have the classic white almond flavor that’s often found in traditional wedding cakes.
- Light and fluffy texture: The tender white almond cake bakes up soft, delicate, and perfectly moist.
- Rich almond buttercream: Smooth, creamy almond buttercream adds just the right amount of sweetness.
- Simple yet sophisticated: They look elegant and impressive but are easy enough to make at home.
- Perfect for special occasions: Ideal for weddings, bridal showers, baby showers, or any celebration that calls for a beautiful dessert.
Recipe Ingredients
White Almond Cupcakes
- Cake flour – Substitute with all-purpose flour.
- Baking powder + salt
- Granulated sugar
- Unsalted butter – Room temperature.
- Vegetable oil – Use your favorite neutral baking oil.
- Egg whites – Room temperature.
- Sour cream – Room temperature.
- Vanilla extract + almond extract
- Whole milk – Room temperature.
Almond Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar
- Heavy cream
- Vanilla extract + almond extract
- Salt
How to Make White Almond Cupcakes
Make the white almond cupcake batter.
Portion the cupcake batter into the cupcake liners.
Bake and cool the white almond cupcakes.
Make the almond buttercream frosting.
Pipe a generous swirl of the almond buttercream onto the cupcakes.
Decorate the cupcakes with white pearl sprinkles.
Courtney’s Expert Cupcake Baking Tips
- Use room temperature ingredients. Butter, egg whites, and milk blend more smoothly at room temperature, helping create a lighter, fluffier cupcake.
- Use egg whites instead of whole eggs. This keeps the cupcakes white and gives them that classic “white wedding cake” look and texture.
- Don’t overmix the batter. Mix just until the ingredients are combined to keep the cupcakes soft and tender.
- Fill cupcake liners about ¾ full. This helps them bake evenly and gives them a nice rounded top. The batter will be on the thinner side, so you can either use a large cookie scoop to portion the batter or pour it from a liquid measuring cup.
- To make super smooth frosting, temper the buttercream. Heat ½ cup of the frosting in the microwave for about 20 seconds to melt it slightly. Then, add the melted buttercream back to the mixing bowl and mix on low speed for several minutes.
Frequently Asked Questions
The classic “wedding cake” flavor usually comes from a combination of vanilla and almond extract. The almond adds a delicate sweetness that gives the cake its signature bakery-style flavor.
Yes. These white almond cupcakes are perfect for filling if you’d like to make them extra special. Use an apple corer or paring knife to remove a small piece from the center, then fill with your favorite filling such as raspberry filling, vanilla pastry cream, or lemon curd before frosting. The cupcakes pair well with many different flavors.
Yes. If you don’t have cake flour, you can substitute all-purpose flour. The cupcakes may be slightly less tender, but they will still bake up soft and delicious.
For the cupcakes pictured, I used a Wilton 2D piping tip. To make the ruffled swirl, simply wiggle the piping tip as you pipe the frosting onto the cupcakes.
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White Almond Cupcakes
Ingredients
White Almond Cupcakes
- 1 ¼ cups (156 g) cake flour (substitute with all-purpose flour)
- 1 ½ tsp (1.5 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- ¾ cup (150 g) granulated sugar
- ¼ cup (57 g) unsalted butter (room temperature)
- ¼ cup (60 ml) vegetable oil
- 2 (2) large egg whites (room temperature)
- 2 tbsp (30 g) sour cream (room temperature)
- 2 tsp (2 tsp) vanilla extract
- 1 tsp (1 tsp) almond extract
- ½ cup (120 ml) whole milk (room temperature)
Almond Buttercream Frosting
- 1 cup (227 g) unsalted butter (room temperature)
- 2 ½ cups (300 g) powdered sugar
- 2 tbsp (30 ml) heavy cream
- 2 tsp (2 tsp) vanilla extract
- 1 tsp (1 tsp) almond extract
- ¼ tsp (0.25 tsp) salt
Additional Ingredients
- 2 tbsp (30 g) white pearl sprinkles
Instructions
White Almond Cupcakes
- Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
- In a small mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil for a few minutes until light and creamy. Add the egg whites, sour cream, vanilla extract, and almond extract and mix until smooth.
- Add in half of the dry ingredients and mix until mostly combined. Then, pour in the milk and mix. Add the remaining dry ingredients and mix until the cupcake batter is combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are fully combined. The batter will be thin.
- Portion the cupcake batter into the cupcake liners using a large cookie scoop about ¾ full. Bake the cupcakes for 20 minutes or until the cupcakes bounces back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.
Almond Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
- Add in the heavy cream, vanilla extract, almond extract, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Mix on low speed for several minutes or mix by hand to remove any air pockets.
- Optional: To smooth out the buttercream, melt ½ cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Assembling the Cupcakes
- Fill a piping bag fitted with a Wilton 2D piping tip with the almond buttercream frosting. Pipe a generous swirl of the buttercream onto the white almond cupcakes. To make the ruffle swirl, wiggle the piping tip as you pipe. Decorate the cupcakes with white pearl sprinkles.
Notes
- Room temperature: Store the cupcakes in an airtight container at room temperature for 2 days.
- Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
Nutrition
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Not a good recipe, the flavor is poor and there’s way too much butter in the buttercream. Tastes like you’re eating a stick of butter.
Hi Marilyn! Sorry to hear you weren’t a fan of this recipe. The ratio of butter to powdered sugar in the frosting is what I prefer because I don’t like the buttercream to be overly sweet or have a gritty texture. It sounds like you prefer a much sweeter frosting so it wasn’t the one for you. Thanks so much for your feedback!
This is by far the best white almond cupcake recipe I’ve tried. I used it for my daughter’s wedding!
This is THE absolute best cupcake recipe I’ve ever tried for special events! It’s my go to from now on!!!!
Hi Sandra! Glad to hear you enjoyed the recipe! Thanks so much for trying it out and for the positive review!
This recipe is fantastic! It’s great to make just one dozen cupcakes
They’re absolutely delicious!
So glad you enjoyed the recipe!
Delicious flavour! These turned out absolutely perfect !
Hi Krissy! Thrilled to hear you enjoyed the recipe! Thanks for leaving a review!
Hi. Can I use pasteurized store-bought egg whites?
Hello! Yes, you can! There should be a conversion on the egg white carton which will let you know the amount to use.
Delightful flavor. Too bad I overbaked them. I will definitely try again!
Hi Kristin! So glad you enjoyed the recipe 🙂
How long could these be left out at room temperature for a party?
Hi Rachel! These cupcakes can be at room temperature for a day or two, so having them at room temperature for a party should not be a problem.
This recipe was great. Could I use less. sugar?
Hi Tiffany! Using less sugar in the recipe could impact the texture of the cupcakes and the yield of the recipe. If you are open to experimenting, you could certainly give it a try! I just can’t speak to how well (or not well) it would turn out.
Have you ever added a filling like Strawberry filling?
Yes! Strawberry, raspberry, and lemon filling are so delicious with this recipe!
These recipes never make what they say they will. I always get 20-22 when I punch in 24. I’m filling them correctly some with less and it always happens
Hi Leah. When I make this recipe using my standard-sized cupcake pan and 3 tbsp scoop, I always get exactly 12 cupcakes, however, it could be different due to many variables. The cupcake pans or liners could be differently sized. The amount of batter in the cupcake liners could vary. I write the recipes based on my experience of making the recipe several times and how many it makes. My apologies that the amount it is making for you is different.
Have you made this cupcake recipe for a 2 kayer round cake, need a recipe as this, thank you
Hi Theresa! I have not made this into a cake. My cake and cupcake formulations are a bit different. If you are looking for a white almond cake, I would recommend trying my white cake recipe https://cakemehometonight.com/classic-white-cake/ or white almond sour cream cake recipe https://cakemehometonight.com/white-almond-sour-cream-cake/
I made these white cupcakes today! I already had a whipped icing so I used that on one cupcake to taste test! The cupcake WAS delicious and airy and moist I will make this for a bridal shower June 18 2023.
Linda, so glad that you enjoyed the cupcake recipe! These are perfect for bridal showers and weddings!! Thanks for trying it out!
Can this be made as a cake?
I would recommend checking out my white cake recipe! https://cakemehometonight.com/classic-white-cake/
Can you sub buttermilk instead of milk for the batter?
Hi Meg! Absolutely you can!
This recipe looks amazing! I can’t wait to make it for my husband!
Cheers,
Jenn – https://www.shawave.com
I was wondering when storing them in the frig is this with or without the icing? I would love to make these and ice them the night before.
You can store them in the refrigerator for up to 5 days with the icing!
Both recipes – white almond cupcakes and the buttercream recipe – were perfect! The instructions were spot on. I made these for a birthday dessert, and everyone loved them. I tinted the buttercream icing for a light pink and also a dark pink color and it turned out better than I could have expected. I am no longer afraid to make buttercream icing!
I am SO happy to hear you enjoyed this recipe and thrilled to know that you have built confidence around making buttercream! LOVE IT! 🙂
Looking for a good recipe for mini cupcakes… which I hate doing! But that’s what was ordered.. Any tips with your recipe for them not peeling away from their wrappers!?
I don’t believe I have made this particular recipe as mini cupcakes. When I have made mini cupcake in the past, I have not experienced problems with the cupcake liners peeling off so I’m not sure how to direct you. The only thought I have is to try a different type of cupcake liner.
Can you make this recipe successfully into a cake. Thxs
I don’t recommend this recipe for a cake, but I do have a great white cake recipe on my blog that you can try!
I am looking to make these into jumbo cupcakes. I need 3 dozen. Should I times the recipe by 4 or possibly 5?
It’s hard to say! Each of these standard sized cupcakes took 3 tablespoons of batter, so a total of 36 tablespoons of batter are in the entire recipe. I would see how many tablespoons of batter is required in the jumbo cupcake size and do a little math (ew) to figure it out!
I was just wondering if you could use cake flour instead of all purpose? Also, would I be able to fill these cupcakes with a jam filling?
Hey there! I never tested this recipe using cake flour so I can’t say for certain whether it would work or not. And absolutely you could fill these cupcakes! 🙂
After trying countless recipes week after week attempting to find a white bakery-style cake (I did make this as the recipe is posted…cupcakes) and frosting recipe that everyone in the house can agree on, I can finally stop looking!! Truly, this may be even better than the OG bakery cake that started our whole quest. My husband wouldn’t even let me share with my MIL/SIL. The frosting is wonderful, even my daughter loves it…and she is the pickiest of picky eaters and usually scrapes the frosting off cake/cupcakes to eat the cake plain!
I am thrilled to hear you enjoyed the recipe! Thank you so much for trying it out! I appreciate your positive feedback and comment!! 🙂
Would you be able to make the cupcakes and freeze them to frost at a later time?
You can, yes. Be sure they are in an airtight container. I’ve noticed that some types of cupcake liners peel off when the cupcakes are thawing so that is something to be aware of!
Can you use this almond icing to ice a double layer cake and pipe also?
You will want to at least double the recipe. You may need a bit more than a double recipe depending on how much piping you are going to be doing 🙂