Almond Wedding Cupcakes
These delicate Almond Wedding Cupcakes are the perfect treat for any celebration! Made with almond flour and a hint of almond extract, they are light, fluffy, and bursting with flavor. A simple vanilla buttercream frosting completes these elegant cupcakes.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups Almond Flour
- 1.25 cups All-Purpose Flour
- 1.75 teaspoons Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 1 cup Granulated Sugar
- 0.5 cup Unsalted Butter softened
- 2 large Eggs
- 1 teaspoon Almond Extract
- 0.75 cup Buttermilk
- 1 cup Vanilla Buttercream Frosting prepared
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together almond flour, all-purpose flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in almond extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Frost with vanilla buttercream frosting.
Notes
For a richer flavor, toast the almond flour in a dry skillet over medium heat for a few minutes before using it. Be careful not to burn it!