Mini Almond Cupcakes Recipe

Name: Mini Almond Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Cupcakes:; 2 1/2 ounces almond paste; 1/3 cup granulated sugar; 1 large egg white; 1/4 cup 2% reduced-fat milk; 2 tablespoons canola oil; 3 ounces all-purpose flour (about 2/3 cup); 1 teaspoon baking powder; 1/4 teaspoon salt; Baking spray with flour (such as Baker's Joy); Icing:; 2 ounces 1/3-less-fat cream cheese, softened; 1 tablespoon butter, softened; 1 cup powdered sugar; 1/4 teaspoon vanilla extract; Dash of salt

Servings: persons

Cupcakes:
2 1/2 ounces almond paste
1/3 cup granulated sugar
1 large egg white
1/4 cup 2% reduced-fat milk
2 tablespoons canola oil
3 ounces all-purpose flour (about 2/3 cup)
1 teaspoon baking powder
1/4 teaspoon salt
Baking spray with flour (such as Baker's Joy)
Icing:
2 ounces 1/3-less-fat cream cheese, softened
1 tablespoon butter, softened
1 cup powdered sugar
1/4 teaspoon vanilla extract
Dash of salt

1
Preheat oven to 350u00b0.
2
To prepare cupcakes, place almond paste and granulated sugar in a bowl. Beat with a mixer at medium speed until mixture is sandy (about 2 minutes). Add egg white, and beat for 1 minute or until well combined. Add milk and oil; beat 1 minute or until well combined.
3
Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour, baking powder, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture to almond mixture; beat at low speed 1 minute or until combined. Divide batter evenly among 24 miniature muffin cups coated with baking spray (a scant 2 teaspoons batter each). Bake at 350u00b0 for 8 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan; cool completely on rack.
4
To prepare icing, place cream cheese and butter in a bowl; beat with a mixer at medium speed until smooth (about 2 minutes). Add the remaining ingredients; beat for 2 minutes or until well combined and smooth. Tint icing, if desired. Top each cupcake with about 1 1/2 teaspoons icing.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: Cupcakes:, 2 1/2 ounces almond paste, 1/3 cup granulated sugar, 1 large egg white, and more.

Yes, Mini 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.

Mini Almond Cupcakes

How did you like this recipe?

Frequently Asked Questions