White almond cupcakes make the perfect wedding cupcake. Light and fluffy white cake flavored with vanilla and almond swirled with almond buttercream frosting! This cupcake recipe is easy to make and so elegant!
White Almond Cupcakes
I don’t know about you, but my favorite part of a wedding is the wedding cake! The best part of any event is always the dessert, right?
These white almond cupcakes have a soft and tender texture and taste just like wedding cake flavored with vanilla and almond extract. The cupcakes are swirled with almond buttercream frosting for even more delicious almond flavor.
If you making your own wedding cupcakes or cupcakes for a friend or family member, I highly recommend trying out this recipe! And be sure to check out my recipe for cherry almond cupcakes, which are equally as delicious!
Ingredients for White Almond Cupcakes
White almond cupcakes
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt – Enhances flavor and balances the sweetness.
- Milk – Room temperature.
- Egg whites – Room temperature. Save the egg yolks for vanilla crème brûlée!
- Sour cream – Room temperature.
- Vegetable oil – Enhances flavor and balances the sweetness.
- Vanilla extract – Pure vanilla extract adds great flavor to these cupcakes. You can also use clear vanilla extract.
- Almond extract – Almond extract gives the cupcakes that classic wedding cake flavor!
Almond buttercream frosting
- Unsalted butter – Room temperature for easy creaming.
- Powdered sugar – Also known as confectioners’ sugar or icing sugar.
- Salt – A bit of salt adds some contrast to the sweetness of the frosting and enhances the flavors.
- Almond extract – Almond extract gives the frosting amazing almond flavor.
- Vanilla extract – Vanilla extract adds a subtle vanilla flavor that pairs perfectly with the almond flavor.
- Heavy cream – Heavy cream helps the buttercream whip up to be smooth and creamy.
Tools & Supplies for Making White Almond Cupcakes
How to Make White Almond Cupcakes
White almond cupcakes are easy to make and only requires a mixing bowl and a whisk! The batter comes together in less than 5 minutes!
- Preheat the oven to 350 degrees F & line cupcake pan with cupcake liners.
- Whisk together all-purpose flour, granulated sugar, baking powder, and salt.
- Add in milk, egg whites, vegetable oil, sour cream, almond extract, and vanilla extract.
- Whisk the dry ingredients and wet ingredients together until combined and smooth.
- Portion the cupcake batter into cupcake liners using a large cookie scoop, 3/4 full.
- Bake for approximately 20 minutes until the cupcakes bounce back when gently touched.
- Cool in the pan for 5 minutes and transfer to a wire rack to cool completely.
How to Make Almond Buttercream Frosting
To make the almond buttercream frosting, I recommend using a stand mixer fitted with a whisk attachment or an electric hand mixer.
- Whip the butter on medium-high speed for about 5 minutes until light and fluffy.
- Add half of the powdered sugar and mix on low. Then add the remaining half and continue to mix on low speed.
- Add in the salt, almond extract, and vanilla extract and continue to mix on low. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
- Slowly drizzle in the heavy cream while mixing on low speed.
- Turn the mixer to medium-high and whip for 2-3 minutes until light and fluffy.
- Switch to a paddle attachment and mix on the lowest speed for 2-3 minutes to remove air bubbles for a smooth buttercream.
White Almond Cupcakes Recipe Tips
Bake perfect cupcakes
Check out my baking tips blog post on 10 Tips for Baking Perfect Cupcakes. In this post, I provide you with 10 easy tips and tricks to achieve perfect cupcakes every time!
Bake cupcakes in the center of the oven
To preserve the pale white color, be careful not to overbake the cupcakes. Be sure to bake them in the middle of the oven to prevent caramelization on the tops.
Buttercream swirl
To frost the cupcakes, I use a piping bag with a Wilton 1M piping tip. Start in the center of the cupcake and create a flat swirl moving to the edges of the cupcake. When you reach the edge, pull the piping tip up and continue to swirl to create an “ice cream cone” swirl appearance. If desired, add a little flair with some silver sprinkles. Check out this video on how to pipe the swirl!
Storing and serving
White almond cupcakes can be stored in an airtight container in the refrigerator for up to five days. Remove the cupcakes from the refrigerator about an hour before serving to bring to room temperature.
Click here to see a quick video on how to make white almond cupcakes! Follow Cake Me Home Tonight on TikTok, Instagram, and YouTube for more recipe videos and baking tutorials!
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White Almond Cupcakes
Equipment
- Stand mixer fitted with a whisk attachment or electric hand mixer
Ingredients
White Almond Cupcakes
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup milk room temperature
- 2 egg whites room temperature
- 2 tbsp sour cream room temperature
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp almond extract
Almond Buttercream Frosting
- 1 cup unsalted butter room temperature
- 2 ½ cups powdered sugar
- 1 tsp almond extract
- ½ tsp vanilla extract
- ¼ tsp salt
- 2 tbsp heavy cream
Instructions
White Almond Cupcakes
- Preheat oven to 350° F. Line a cupcake pan with 12 cupcake liners.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
- Add in milk, egg whites, sour cream, vegetable oil, vanilla extract, and almond extract. Whisk the dry and wet ingredients together until well combined.
- Portion the cupcake batter into the cupcake liners with a large cookie scoop (3 tbsp) about ⅔ full.
- Bake for 20 minutes or until the tops of the cupcakes bounce back slightly when touched or an inserted toothpick comes out clean.
- Remove the cupcakes from the oven and cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Almond Buttercream Frosting
- In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add almond extract, vanilla extract, and salt and mix on low until combined.
- Drizzle in heavy cream, continuing to mix on low speed.
- Once the heavy cream is added, turn the speed on the mixer to medium-high and whip for an additional 3 minutes. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- If desired, switch to a paddle attachment on the stand mixer and mix buttercream on low speed for 2 additional minutes to remove air bubbles to create smooth frosting.
- Use a piping bag and a Wilton 1M piping tip to swirl the almond buttercream frosting onto the white almond cupcakes.
Notes
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Comments & Reviews
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 🙂