Easy Burnt Almond Cupcakes
Easy burnt almond cupcakes with a buttery yellow cake base, simple almond frosting, and toasted almonds are a delicious spring dessert for Easter and other spring occasions!
- Author: Kaleigh
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours (includes cooling time)
- Yield: 12 cupcakes 1x
- Category: dessert
- Method: baked
- Cuisine: American
For The Cupcakes
- 1 stick (1/2 cup) salted butter, melted
- 1 cup sugar
- 2 large eggs, room temperature
- 1/2 cup buttermilk
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1 cup Bob's Red Mill Unbleached All-Purpose Flour
- 1 tsp baking powder
- 1/4 tsp fine sea salt
For the Frosting
- 1 stick (1/2 cup) salted butter, room temperature
- 1 lb powdered sugar (about 4 cups)
- 1 tsp vanilla bean paste or vanilla extract
- 1 tsp almond extract
- 3-4 tbsp milk
- 1/2 cup sliced almonds
- Heat oven to 350°F. Line a standard sized muffin tin with paper liners.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, combine butter and sugar. Mix until well blended.
- Add eggs, buttermilk, vanilla, and almond extract and beat until well blended on medium speed, but don't over-mix.
- Mix flour, baking powder and salt into the batter on low speed until just combined, stopping to scrape down the sides as necessary.
- Pour batter into cupcake liners, filling each 3/4 of the way full.
- Bake 22-25 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
- Let cupcakes cool completely before frosting.
- Turn oven up to 400°F. Spread the almonds on a baking sheet, and toast for 5-6 minutes, or until golden, watching them carefully so that they don't burn. Remove from the oven and set aside.
- To make the frosting, beat room temperature butter, powdered sugar, vanilla, and almond extract in the bowl of a stand mixer, or in a large bowl with a hand mixer, until smooth.
- Add milk, 1 tbsp at a time, as necessary to reach a fluffy but slightly stiff consistency. If frosting is too runny, add a bit more powdered sugar.
- Store frosting in the refrigerator until ready to use.
- To frost the cupcakes, scoop frosting into a pastry bag with a large tip or a large zip-top bag with the corner cut out to make a hole. Pipe frosting onto completely cooled cupcakes.
- Use the bottom of a teaspoon to make a little hole in the center of the frosting on each cupcake to resemble a 'nest', then fill each hole with toasted almonds. Alternately, you can just press the almonds onto the freshly piped frosting to cover the entire top, if you'd like.
- Bob's Red Mill All Purpose Flour is so light that I don't ever sift it.
- Be careful not to over-mix the batter, which can cause your cupcakes to sink or to become too tough. Mix the flour in until just blended.
- Make sure cupcakes are completely cool before frosting them so that the frosting doesn't slide off.
- I love the flavor that vanilla bean paste provides desserts without the hassle of splitting a vanilla bean and scraping out the pods. If you can't find vanilla bean paste, vanilla extract works just fine, or you can use the pods of a vanilla bean (half for the cake, and half for the frosting).
- Use room temperature eggs for the best blending. You can bring eggs to room temperature quickly by placing them in warm water for about 10 minutes.
- Set the butter for the frosting out when you start baking the cake so that it's room temperature by the time you're ready to make the frosting.
- If you make the cupcakes in advance, wait to add the almonds to the tops until the day you are serving so that they stay crunchy.
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