Toasted Almond Cupcakes Recipe

Name: Toasted Almond Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups cake flour; 3 teaspoons baking powder; 1/4 teaspoon salt; 1 1/2 cups granulated sugar; ½ tablespoons (1 1/2 sticks) unsalted butter, softened; 5 extra-large egg whites; 1 cup whole milk; 2 teaspoons pure almond extract; 1/4 cup heavy cream; 1/4 cup granulated sugar; 1 teaspoon pure almond extract; 1/2 pound (2 sticks) unsalted butter, softened; 6 cups confectioners sugar; 1/4 cup water, or more as needed; 2 teaspoons pure almond extract; 1 cup crushed amaretti and biscotti crumbs (see page xxi); Pine nut flowers, for garnish (optional)

Servings: persons

2 1/2 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
½ tablespoons (1 1/2 sticks) unsalted butter, softened
5 extra-large egg whites
1 cup whole milk
2 teaspoons pure almond extract
1/4 cup heavy cream
1/4 cup granulated sugar
1 teaspoon pure almond extract
1/2 pound (2 sticks) unsalted butter, softened
6 cups confectioners sugar
1/4 cup water, or more as needed
2 teaspoons pure almond extract
1 cup crushed amaretti and biscotti crumbs (see page xxi)
Pine nut flowers, for garnish (optional)

1
MAKE THE CUPCAKES
2
Preheat the oven to 350F.
3
Line standard cupcake pans with paper liners.
4
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), mix the flour, baking powder, salt, and sugar on low speed.
5
Add the butter and mix until uniformly blended.
6
Add the egg whites, milk, and almond extract and mix on low speed for about 1 minute.
7
Scrape down the sides and bottom of the bowl.
8
Beat on medium-high speed for 2 minutes, or until the batter is blended and smooth.
9
Fill the lined cupcake pans two-thirds full with the batter.
10
Bake the cupcakes for 20 to 25 minutes, or until a cake tester inserted into the center comes out with a fine crumb.
11
Remove the pans from the oven.
12
Carefully remove the cupcakes from the pans and transfer to wire racks to cool.
13
Cool completely before filling.
14
MAKE THE FILLING
15
In the bowl of a stand mixer fitted with the wire whisk attachment (or using a hand mixer), whip the cream on medium-high speed until soft peaks form.
16
Add the sugar and almond extract and beat on high speed until stiff.
17
Use immediately.
18
MAKE THE FROSTING
19
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), mix all of the ingredients on low speed until blended.
20
Increase the speed to high and whip for 3 to 4 minutes, or until very fluffy.
21
Use immediately.
22
ASSEMBLE THE CUPCAKES
23
Fill a pastry bag with the almond cream filling.
24
Cut off the tip of the pastry bag to make a small opening.
25
Insert the tip of the bag into the center of the cupcake and squeeze to release the filling.
26
Repeat until all the cupcakes are filled.
27
Fill a pastry bag with the almond buttercream frosting.
28
Cut off the tip of the pastry bag to make a small opening.
29
Pipe the frosting onto the tops of the cupcakes, starting at the outer edges and circling in to the centers.
30
Roll the outer edges of the cupcakes in amaretti and biscotti crumbs.
31
Top each with a pine nut flower, if desired.
32
Refrigerate until serving.

2499

kcal

Calories

Fat

453

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 17 ingredients. The key ingredients include: 2 1/2 cups cake flour, 3 teaspoons baking powder, 1/4 teaspoon salt, 1 1/2 cups granulated sugar, and more.

Yes, Toasted 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.

Toasted Almond Cupcakes

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