Vanilla Almond Cupcakes
These Vanilla Almond Cupcakes are topped with a Maple Cream Cheese Frosting. This is an easy small- batch cupcake recipe. They are quick, easy, and ready in about 20 minutes! So good!
When my girls were small, cupcakes were not really a thing in Italy so I loved making them for them to share with friends. They always asked for them for birthdays or celebrations – they loved them more than cakes!
One of the first cupcake recipes I shared on An Italian in my Kitchen were these vanilla almond cupcakes. They’re a small-batch recipe that makes six perfect cupcakes. The flavors are a combination of both my homes- almond flavor from Italy with maple cream cheese frosting from Canada.
Back then when cupcakes were a novelty for my girls and their friends they were always a special treat. Now you can find cupcakes everywhere, but the combination of almond and maple in this recipe is still special to me.
The cupcakes are simple vanilla cupcakes with almonds mixed in. Add the maple frosting for the finishing touch. What’s even better is that they are fast to make. A quick 20-minute cupcake recipe!
Cupcake Ingredients
- Flour
- Egg
- Sugar
- Pinch salt
- Vanilla extract
- Softened butter
- Baking powder
- Chopped almonds
- Milk
How to Make Vanilla Almond Cupcakes
Preheat the oven to 350°F and lightly grease and flour a six-cup cupcake pan or line it with cupcake liners.
In a medium bowl, whisk the flour, baking powder, salt, and almonds. Set the dry ingredients aside.
In a separate mixing bowl, cream the butter and sugar with an electric mixer (or stand mixer) on medium-high speed for two to three minutes or until light and fluffy. Beat in the egg and vanilla until combined.
Add the flour mixture and milk in alternating batches to the wet ingredients, stirring between each addition. Mix just until combined.
Spoon the batter into the prepared pan. Bake the cupcakes for about 20 minutes or until a toothpick or cake tester inserted into the center of a cupcake comes out clean. Cool the cupcakes on a wire rack completely before frosting them.
How to Make the Maple Frosting
While the vanilla almond cupcakes cool, you can make the maple cream cheese frosting. Here are the ingredients you’ll need:
- Cream cheese
- Butter
- Powdered sugar (confectioners’ sugar)
- Pinch of salt
- Maple syrup
- Whipping cream
Beat all ingredients with a mixer in a large mixing bowl together until well combined. If the frosting is too thick, add more syrup. If it’s too thin add more sugar.
Recipe Tips
It’s always a good idea to use room temperature ingredients when baking. Cold ingredients are harder to mix, which makes it more likely you will overmix the batter. Overmixed batter will make your cupcakes denser and chewier.
For a stronger almond flavour in the cupcakes, use the same amount of almond extract instead of vanilla.
If you want a stronger Maple flavour for the frosting, substitute maple syrup for the cream.
You can make the cupcakes ahead and frost them the next day. Keep them in an airtight container at room temperature.
Since we are a family of three, six cupcakes are the perfect amount for us, but you can always double this recipe if you need more.
FAQ
For the best moist cupcakes, use whole milk (full fat). It adds moisture and flavor for the best cupcakes.
Be sure to accurately measure the flour. The best way to do this is with a kitchen scale (the weighted amounts are included in the recipe). If you don’t have a scale, use a dry measuring cup and lightly spoon the flour into the cup (don’t scoop the flour out of the container). Then use a dinner knife to level off the flour.
It’s also important to not overmix the batter. Use room temperature ingredients and mix only until combined.
It’s best to store the unfrosted cupcakes in an airtight container at room temperature. They will keep for up to 2 days. Frost them when ready to serve. If they are frosted you should store them in an airtight container in the refrigerator. They will keep for up to 3-4 days, bring them to room temperature before serving.
The unfrosted completely cooled cupcakes can be stored in an airtight freezer safe container or bag, they will keep for up to 3 months in the freezer. Thaw the cupcakes at room temperature still in the container or bag.
To freeze frosted cupcakes, place the cupcakes on a cookie sheet and freeze until firm. Then place in an airtight freezer safe container. They will keep for up to 3 months in the freezer.
I’ve been making these vanilla almond cupcakes for years and never get tired of them. Give them a try and they might be your new favorite, too. Enjoy!
More Cupcake Recipes
6 Vanilla Almond Cupcakes with Maple Cream Cheese Frosting
Ingredients
CUPCAKE BATTER
- 1/2 cup flour
- 1/2 teaspoon baking powder
- pinch salt
- 1/4 cup finely chopped almonds
- 1/4 cup butter softened
- 1/4 cup sugar
- 1 large egg (room temperature)
- 1/2 teaspoon vanilla
- 1/4 cup milk (room temperature)
MAPLE CREAM CHEESE FROSTING
- 1/4 cup cream cheese
- 1/4 cup butter
- 2 1/2 cups icing/powdered sugar
- pinch salt
- 1 tablespoon maple syrup
- 1 tablespoon whole/whipping cream
Instructions
CUPCAKE BATTER
- Pre-heat oven to 350°. Lightly grease and flour 6 cupcake pan or line with cupcake liners.
- In a medium bowl whisk together flour, baking powder, salt and almonds. Set aside.
- In a medium bowl cream together the butter and sugar until light and fluffy (2-3 minutes), beat in the egg and vanilla until combined.
- Add the flour mixture and milk alternately to the creamed mixture with a wooden spoon or spatula. Mix until just combined. Spoon into the prepared pan and bake for approximately 20 minutes, test for doneness with a toothpick, if a couple of crumbs are attached they are done. Cool completely before frosting. Enjoy!
MAPLE CREAM CHEESE FROSTING
- Beat all the ingredients together until well combined. If too thick add more syrup, if too thin add more powdered sugar. If you want a stronger Maple flavour substitute Maple syrup for the cream.
Delicious as is. Can change up by using different extracts. Also I sprinkle the almonds on top of icing and not in batter. My question is how can I avoid the yolks and make these into a white cupcake for food allergy ? Do I double the white? Thank you
Hi Michelle I would not remove the yolk because that adds fat which helps with moisture, so I would just substitute the whole egg with 1/4 cup of applesauce, yogurt or buttermilk. I hope that helps. Let me know. Happy New Year.
Hi Rosemary,
I’m wondering if I can use almond paste instead of chopped almonds? If so, do you know how much I should use?
Thank you!
Lisa
Hi Lisa, I have never used almond paste, but I don’t really think you could substitute for actual nuts. You could try, let me know if you do.
The sugar measurements in the cupcake batter are not accurate.
Please can you give the correct amount of sugar needed?
Hi Shayma, that is the amount, why is it not accurate?
I love that you used maple syrup rather than maple flavor. It’s so much better! These look delicious!
Thanks Melissa, I agree syrup is so much better than the flavouring. Have a great weekend.
Those cupcakes look amazing, Rosemary! I love almonds, and maple frosting sounds delish!
Thanks Sarah, the combination was quite good. 🙂
Rosemary–love your video and this recipe is amazing! perfect fall treat! I am dreaming of eating this while sipping on cider!
Hi Kristen, thanks so much, I think they would be perfect with a glass of cider!
Those classic flavours always go so well together. These look and sound delicious. Perfect afternoon treat for sure. The collaboration was fun, and I look forward to the next one.
Thanks Gloria, delicious with a cup of tea for sure. Have a great weekend.
Such a gorgeous flavor. Love maple and love the addition of Almonds Rosemary. Thanks for the recipe
Hi Veena, thanks so much.
Rosemary I love that you created a fall inspired cupcake recipe that is inspired by your home country. And I love that it is for 6 cupcakes instead of 12. I love having the option to only make a few cupcakes at a time when I am craving something sweet!
Hi Arlene, thanks so much, it’s true sometimes 12 is too much.