Almond Wedding Cake Cupcakes Recipe
These elegant Almond Wedding Cake Cupcakes are soft, fluffy, and filled with delicate almond flavor—perfect for weddings, showers, or any celebration. Topped with rich almond buttercream, they’re just as stunning as they are delicious.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp pure almond extract
- ½ tsp vanilla extract
- ¾ cup sour cream
- ¼ cup whole milk
For the Almond Buttercream:
- 1 cup unsalted butter softened
- 2 ½ cups powdered sugar
- 1 tsp almond extract
- 2 tbsp heavy cream or milk
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs, almond extract, and vanilla extract; beat until well combined.
- Mix in sour cream and milk, then gradually add dry ingredients.
- Divide batter evenly into cupcake liners and bake for 16–18 minutes.
- Cool completely on a wire rack before frosting.
- To make the frosting, beat butter until creamy.
- Gradually add powdered sugar, almond extract, and cream.
- Pipe or spread frosting over cooled cupcakes.
Notes
- For extra elegance, top cupcakes with edible pearls or sliced almonds.
- Use cake flour instead of all-purpose for a finer crumb.
- Store in an airtight container for up to 3 days at room temperature.