Almond Citrus Cupcake Recipe

Name: Almond Citrus Cupcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray, for spraying liners; 2 cups cake flour; 1 2/3 cups granulated sugar; 1 cup almond meal; 1 tablespoon baking powder; 3/4 teaspoon salt; 6 ounces (1 1/2 sticks) unsalted butter, at room temperature; 4 egg whites; 1 egg; 1 cup whole milk; 2 tablespoons freshly squeezed orange juice; 2 teaspoons vanilla extract; 1 teaspoon almond extract; Zest of 1 lemon; 8 ounces cream cheese, at room temperature; 4 ounces (1 stick) unsalted butter, at room temperature; 1 pound confectioners' sugar; 2 tablespoons orange zest (from about 1 large orange); 2 tablespoons freshly squeezed orange juice; 1 teaspoon vanilla extract; Pinch salt

Servings: persons

Nonstick cooking spray, for spraying liners
2 cups cake flour
1 2/3 cups granulated sugar
1 cup almond meal
1 tablespoon baking powder
3/4 teaspoon salt
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
4 egg whites
1 egg
1 cup whole milk
2 tablespoons freshly squeezed orange juice
2 teaspoons vanilla extract
1 teaspoon almond extract
Zest of 1 lemon
8 ounces cream cheese, at room temperature
4 ounces (1 stick) unsalted butter, at room temperature
1 pound confectioners' sugar
2 tablespoons orange zest (from about 1 large orange)
2 tablespoons freshly squeezed orange juice
1 teaspoon vanilla extract
Pinch salt

1
For the cupcake batter: Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray.
2
In the bowl of a stand mixer with a paddle attachment, mix together the cake flour, granulated sugar, almond meal, baking powder and salt.
3
Add the butter and mix until crumbly in appearance, about 1 minute.
4
Add the egg whites and whole egg and mix on medium until fluffy, about 1 minute.
5
In a medium mixing bowl, combine the milk, orange juice, vanilla extract, almond extract and lemon zest.
6
Mix approximately a third of the wet ingredients into the flour mixture.
7
Scrape down the sides of the mixing bowl and beat for 1 minute on medium speed.
8
Continue two more times with the remaining wet ingredients, beating for 1 minute between additions.
9
Scoop one scoop of the batter into each cupcake liner.
10
Bake until the cupcakes bounce back from gentle pressure, about 20 minutes.
11
Remove from the pans and cool.
12
For the frosting: In the bowl of a stand mixer, beat together the cream cheese and butter on medium speed until completely combined and free of lumps, about 2 minutes.
13
On the lowest speed, slowly add the confectioners' sugar and mix until combined, about 1 minute.
14
Add the orange zest and juice, vanilla extract and salt and mix on medium speed until light and smooth, about 2 minutes.
15
To assemble, frost the cooled cupcakes with the citrus frosting using a pastry bag fitted with a star tip.
16
This recipe was created by a contestant during a cooking competition.
17
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

2277

kcal

Calories

122

Fat

268

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 21 ingredients. The key ingredients include: Nonstick cooking spray, for spraying liners, 2 cups cake flour, 1 2/3 cups granulated sugar, 1 cup almond meal, and more.

Yes, Almond Citrus Cupcake 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 Citrus Cupcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions