Almond Brown Sugar Cupcakes Recipe

Name: Almond Brown Sugar Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup White Granulated Sugar; 1/2 cups Brown Sugar - Dark Or Light To Taste; 3-1/4 cups All Purpose Flour, Sifted; 2-1/2 teaspoons Baking Powder; 1 teaspoon Salt; 3/4 cups Unsalted Butter - Soft; 1-1/4 cup Milk, Room Temperature; 1-1/2 teaspoon Almond Extract; 1/2 teaspoons Vanilla Extract; 4 whole Large Eggs, Room Temperature

Servings: persons

1
In a large mixing bowl, whisk together sugars, flour, baking powder and salt. Add butter (make sure it is nice and soft), and beat on low speed until mix looks sandy.
2
Combine milk, almond extract, and vanilla extract, and add to the dry ingredients all at once. Mix at low speed for 30 seconds. Increase to medium speed and mix for 30 seconds more.
3
Scrape bottom and sides of bowl with spatula. With mixer on low speed, add 1 egg. Increase speed to medium and beat for 30 seconds. Repeat this procedure for each additional egg, stopping to scrape the bowl between each. After the last egg has been added, scrape once more and beat at medium-high speed for 30 more seconds.
4
Fill lined muffin tins 1/2 to 3/4 full. Bake at 350 degrees for 23 to 25 min (or until a toothpick inserted in the middle of a cupcake comes out clean).

1131

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/2 cup White Granulated Sugar, 1/2 cups Brown Sugar - Dark Or Light To Taste, 3-1/4 cups All Purpose Flour, Sifted, 2-1/2 teaspoons Baking Powder, and more.

Yes, Almond Brown Sugar Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Brown Sugar Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions