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4.10 from 170 votes
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White Almond Cupcakes

Created by: Courtney
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Yield: 12 cupcakes
These white almond cupcakes are soft, light, and full of delicate almond flavor. Made with fluffy white almond cake and topped with smooth almond buttercream frosting, they have the classic taste of a wedding cake. Perfect for weddings, showers, and special celebrations, these elegant cupcakes feel bakery-worthy but are easy to make at home.

Equipment

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

Storing & Serving:
  • 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.
Cupcake Baking Tools & Supplies (affiliate links): Cupcake pan | Cupcake liners | Cooling rack | Stand mixer or electric hand mixer | Piping bag | Wilton 2D piping tip | White pearl sprinkles
Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.
Recipe Update: This recipe was updated in March 2026. The formulation of the cupcake recipe was changed in several ways to create a more light and fluffy cake texture based on your feedback. You can find my original white almond cupcake recipe here.

Nutrition

Serving: 1cupcake | Calories: 436kcal | Carbohydrates: 49g | Protein: 3g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 215mg | Potassium: 51mg | Fiber: 0.3g | Sugar: 39g | Vitamin A: 657IU | Vitamin C: 0.03mg | Calcium: 54mg | Iron: 0.2mg

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