Vanilla Almond Cupcakes

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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. 

Vanilla Almond Cupcake Recipe

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!

Vanilla Almond Cupcake Recipe on The BEST vanilla cupcake recipe! You have to try these!

Vanilla Almond Cupcake Recipe

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!

Vanilla Almond Cupcakes

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?

Vanilla Almond Cupcake Recipe

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 Cupcake Recipe

Vanilla Almond Cupcakes

Moist vanilla almond cupcakes topped with creamy vanilla almond buttercream frosting. These elegant cupcakes are perfect for weddings, showers, or parties.
4.5 from 4 votes
Prep Time
20 minutes
Total Time
40 minutes
12 cupcakes


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


  1. Preheat oven to 350 degrees F. Line a cupcake pan (12 cups) with paper liners. Set aside.
  2. In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
  3. 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.
  4. Add the eggs one at at time, beating after each addition. Stir in the extracts.
  5. Add the flour mixture and milk alternately, starting and ending with the flour. Mix until flour is just incorporated. Don't overmix.
  6. 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.
  7. 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.
  8. Place the frosting in a pastry bag and frost. I used the 1M Wilton tip. Decorate with sprinkles, if desired. Serve!
  9. 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.

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ALMONDBREEZE logoDisclosure: this post is sponsored by Blue Diamond Almond Breeze Almondmilk, but our opinions are our own.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Ok, I need to make these for my wife for Mother’s Day. Hmmm, maybe I can get some help from the ladies on my street. Or my mom. But cupcakes DO transport really well like you were saying.

  2. These cupcakes look like a little bite of heaven – literally with those angelic pictures! So light and pretty. We have a graduation coming up this weekend, so perfect perfect timing. 🙂

  3. For my Mother’s Day picnic at church, these would be perfect. I think I will make them mini cupcakes, so there are more to go around. Thanks!

  4. Cupcakes are my weakness. There’s a local cupcake shop near my house that makes literally the best cupcakes I’ve ever had. Almond sounds like such a delicate and lovely flavor for a sweet treat. Thank you for sharing.

  5. These would be perfect for my coworker’s birthday this Friday. Would it be ok if I made them on TH and left them out on counter til Friday? I really don’t like putting baked goods in refrigerator.

  6. These sound great, and surprisingly I have all the ingredients to bake them! I usually buy unflavored almond milk, but I accidentally bought vanilla. Great for cupcakes, not for my turkey meatballs, haha.

  7. I’m going to make these for my son’s 2nd birthday this weekend but want to make just vanilla cupcakes. Can I just replace regular milk for the almond milk and exclude the almond extract? Or do I need to add more vanilla extract? Thanks!

  8. Ooh la la! I just wanted to eat the batter with a spoon. I made these for my daughters 6th birthday and when she licked the beaters her eyes rolled back in her head and she oozed, “I think I want to marry my cake!” The cake was very moist and spongy. I did add a dash of salt to the frosting to cut the sweetness a bit. Then I ran out of frosting (I was piling it high), and realized I only had one stick of softened butter ready. So I subbed in shortening for the other stick and actually ended up loving the flavor (and texture) of the second batch better, with no need to add salt. Either way, my sister wanted to bathe in it! I LOVED the use of almond milk. This will become a go-to recipe for me! Thanks for sharing.

  9. Thank you for this awesome recipe! I doubled the recipe to make two dozen for a cupcake exchange party. I followed it exactly, except that I substituted sifted cake flour for all-purpose flour. They came to great!

  10. These were AMAZING!  I made for a bridal shower and they were a huge hit. I followed the recipes exactly and got perfect results!  I did need to add a bit more almond milk for the frosting, but that was for my desired consistency. 
    This will be my new go-to cupcake recipe. 

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