Vanilla Almond Cupcakes
Updated October 06, 2020
Vanilla Almond Cupcakes-tender and moist vanilla almond cupcakes topped with creamy vanilla almond frosting. These elegant cupcakes are perfect for weddings, showers, or parties.
I love this time of year because everyone comes out of winter hibernation and is ready to party! Tis the season for weddings, bridal showers, baby showers, graduation parties, Mother’s Day, picnics, and BBQ’s . It is the ultimate party season!
You can’t have a party without dessert and today I am sharing the perfect dessert for all of your spring and summer parties. These Vanilla Almond Cupcakes are the perfect party dessert, no matter the occasion! They are easy to make, easy to transport, and pretty to serve!
I am usually a chocolate cupcake kind of gal, but I recently made these Vanilla Almond Cupcakes for a party and wasn’t planning on eating them myself. Well, I tasted one for quality control and I instantly fell in love. I still served them at the party, but I hid a few for me:) They are my new favorite cupcake!
The cupcakes are light, tender, and have the perfect amount of vanilla and almond! I used Almond Breeze Almondmilk Unsweetened Vanilla in the cupcakes and in the buttercream frosting, along with vanilla and almond extract. The vanilla and almond combo is perfection! Who knew a plain and simple cupcake could be SO good?
I was pleased with how pretty my cupcakes turned out. I was happy to share them with friends since I knew I had a few hiding in the kitchen for later:) It would have been sad to end the party and have no cupcakes left. My secret stash came in handy! I kicked off my heels, ok, flats…I don’t wear heels, and enjoyed a Vanilla Almond Cupcake. I savoured every single bite!
If you are looking for the perfect party cupcake, you have to make Vanilla Almond Cupcakes. They will be the star of the dessert table! They are elegant, classy, timeless, and delicous…the most important part!
And don’t forget that Sunday is Mother’s Day! I am sure any mom would love to be spoiled with these cupcakes!
Vanilla Almond Cupcakes
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup Almond Breeze Almondmilk Unsweetened Vanilla
For the Frosting:
- 1 cup unsalted butter at room temperature
- 4 cups powdered sugar
- 2 tablespoons Almond Breeze Almondmilk Unsweetened Vanilla
- 1 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- Sprinkles if desired
Instructions
- Preheat oven to 350 degrees F. Line a cupcake pan (12 cups) with paper liners. Set aside.
- In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
- In a stand mixer, beat the butter and sugar together until light and fluffy and lightened in color. This will take about 5 minutes. Scrape down the sides of the bowl with a rubber spatula.
- Add the eggs one at at time, beating after each addition. Stir in the extracts.
- Add the flour mixture and milk alternately, starting and ending with the flour. Mix until flour is just incorporated. Don't overmix.
- Divide batter evenly in prepared cupcake liners, filling 2/3 full. Bake cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to a wire cooling rack and cool completely.
- While the cupcakes are cooling, make the frosting. Using a stand mixer, beat the butter until creamy. With the mixer on low, add 1 cup of powdered sugar at a time until all of the powdered sugar is added. Beat in the milk, vanilla extract, and almond extract. Beat until smooth.
- Place the frosting in a pastry bag and frost. I used the 1M Wilton tip. Decorate with sprinkles, if desired. Serve!
- Note-Frosting can be made up to 2 days ahead of time and stored in the refrigerator. Let it come to room temperature and beat briefly before using. You can store the finished cupcakes in the refrigerator for 1-2 days. Let the cupcakes come to room temperature before serving. They are best the day they are made.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
Follow us on Instagram and show us what recipes you are making from our blog! Use the hashtag #twopeasandtheirpod! We want to see what you are making in your kitchen!
Disclosure: this post is sponsored by Blue Diamond Almond Breeze Almondmilk, but our opinions are our own.
I love this recipe! It was amazing…Made for my husband
Glad you enjoyed the cupcakes!
Hi. I just wanted to say that I tried your recipe today, followed it exactly (minus almond extract because it is a little expensive where I live) and it was just delicious. The cupcake came out so light and fluffy and the frosting was just the right amount of creaminess and sweetness. I loved being able to make a cake with almond milk since I can’t drink regular milk and having it come out so great. Will be making this recipe again in the future (with almond extract). Thank you for providing this recipe!!
HI!
I need your help, what if I don’t want to make the almond cupcake and just need a plain vanilla cup cake can I use the same recipe using milk and vanilla essence??
Do you have a recipe that you can email me???? Also can the recipe for vanilla cup cake be used for baking a 9″ cake tin?? instead???
Please email me. Thank you so much – love your site.
Yes, you can use regular milk and vanilla for a vanilla cupcake. You can use this recipe for a cake too! Enjoy!
I made the Vanilla Almond cupcakes for a bridal shower and I was amazed at how good they were. Very easy to make and this is one that I will certainly bake again. Thanks for sharing your recipe.
Glad you liked the recipe!
This is my favorite cupcake recipe ever!! Very fluffy and tasty, amazing!
Tried this recipe recently because my son wanted vanilla cupcakes for his birthday. They were crumbling when we ate them…did I over mix?
Maybe, I have never had them crumble before.
do you think fresh lemon would work instead of the almond extract?
I was a little concerned when i was making these because the batter seemed thick for cupcakes but once i baked them they turned out amazing! The vanilla/almond flavor makes them taste so fancy but they’re so easy! This recipe is a keeper!
This is by far my favorite cupcake!! The Vanilla Almond flavor is amazing and elegant , I followed the recipe exactly as shown. It tasted like one you would buy at a bakery! It even taste just as good on day 3!! I definitely will be making these again and you can even decorate them for any occasion. Thanks so much for sharing!!
Why the almond breeze ? Can’t u use regular milk?
Sure, you can use regular milk.
I’d like to make 24 cupcakes using my 24 count cupcake pan. Can this recipe be doubled?
yes, obviously.
have you ever frozen these cupcakes?
Tried this and the cupcakes are heavenly… Love Love this. Not a fun of cakes only make for my son but for this i had three cupcakes…
Ha! YAY! Glad you liked the cupcakes!
Can you replace the almond milk with buttermilk? And if so how much buttermilk?
Yes, same amount.
We made these last week for a birthday party and loved them. Now I’m looking to make this in cake format? For a regular 9×13 what temp and time would you recommend?
Glad you liked the recipe. I would bake at 350 for 25-35 minutes, check it early to be safe!
These cupcakes turned out so delicious. The batter was thick, so I added 1/3 cup sour cream. I topped with chocolate almond ganache. Got rave reviews: “I’m on a cupcake high” and “I couldn’t put it down.” I’ve tried many recipes from your web site, and they are always great. Thank you!
Yay! Glad the cupcakes were a hit!
OMG I love this recipe. I have made cupcakes, and doubled the recipe for a 8″ cake, with a cherry filling. and doubled the recipe again for a 9″ cake which is in the oven right now and it will be filled with a strawberry curd. Used a Almond buttercream frosting. Thank you for sharing this.
Love these. This recipe is my Go to for bridal showers!! They come out perfect every time.
can I use regular whole milk for this recipe?
I really made sure that I will always have a room for dessert
Really delicious! Will make again for sure. For Christmas, made “Santa Hats” : topped the mini-cupcakes with a whipped cream circle and a strawberry in the middle.
Fun! Glad you loved the recipe!
Hi, do you have an eggless recipe for this cupcake? If so please share. Thank you 🙂
I made here for a friend’s birthday because almond flavoring is her favorite. They were absolutely spectacular! I’m normally not the biggest fan of almond flavor but I loved them. Will make again and again!
just made these and they turned out so perfect!!!! delicious
YAY!
These turned out great! Made them for my boyfriend who wanted a healthier cupcake. I did use almond flour instead of regular.
Thanks for sharing, glad they worked for you!