Almond Cupcakes Recipe

Name: Almond Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups sour cream; 1 cup unsalted butter; ½ cup vegetable oil; 3 ½ cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 2 cups sugar; ⅔ cup almonds, ground and toasted; 4 large eggs; 2 teaspoons almond extract; 1 teaspoon vanilla extract

Servings: persons

1 ¾ cups sour cream
1 cup unsalted butter
½ cup vegetable oil
3 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups sugar
⅔ cup almonds, ground and toasted
4 large eggs
2 teaspoons almond extract
1 teaspoon vanilla extract

1
Preheat the oven to 325.
2
Insert liners into a medium cupcake pan.
3
In a large bowl cream 1 Celsius of the sour cream, the butter (at room temperature) and the oil.
4
In a separate bowl sift together the flour, baking powder, baking soda and salt.
5
Stir in the sugar and almonds.
6
Add the dry ingredients to the creamed butter mixture, one-third at a time.
7
Mix thoroughly after each addition.
8
In another bowl mix the eggs (at room temperature) to the batter in thirds, beating for 1 minute on medium speed after each addition.
9
Fill the cupcake liners three-quarters full with batter.
10
Bake for 20-25 minute or until a toothpick inserted in the center of cupcakes comes out clean.
11
Cool cupcakes in the pan.

1944

kcal

Calories

120

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 ¾ cups sour cream, 1 cup unsalted butter, ½ cup vegetable oil, 3 ½ cups all-purpose flour, and more.

Yes, Almond 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.

Almond Cupcakes

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