6 Vanilla Almond Cupcakes are the perfect, easy and delicious Fall Cupcake and even yummier with a Maple Cream Cheese Frosting!
This is the first time I have made a cupcake recipe for An Italian in my Kitchen. My kids when they were little and not so little always asked for cupcakes even more than Cakes for their birthdays or special occasions.
Cupcakes weren’t very known in Italy then, so they were always something special and their friends loved them.
When I got together with a small group of Talented Food Bloggers, we decided why not do a round up of Cupcakes? I thought it was a great idea, since it is something for a while now that I really wanted to share.
Although, it had to be a Fall inspired Cupcake Recipe. My ideas of Fall have changed over the years, the gorgeous Autumn colours are now filled with baskets of grapes and olives. Pumpkin and Apple Pies are now huge bags of fresh Almonds, Hazelnuts and Walnuts in the grocery stores.
So I decided to combine my first home with my second home in these 6 Vanilla Almond Cupcakes with Maple Cream Cheese Frosting.
Since we are now three in the house, 6 cupcakes would be the perfect amount for us, but you can always double this recipe if you need more.
6 Vanilla Almond Cupcakes with Maple Cream Cheese Frosting
They are fast and easy to make and bake up in 20 minutes. I decided to frost them with a Maple Cream Cheese Frosting to add a little Canada.
I used real Maple Syrup and not flavouring. And I used one tablespoon each of Syrup and Cream, but we all agreed that we would like a stronger Maple taste, so next time I am going to double the syrup and leave out the Cream.
Whether you make 6 or 12 I hope you enjoy these Vanilla Almond Cupcakes and of course the beautiful Fall Weather. Enjoy!
6 Vanilla Almond Cupcakes with Maple Cream Cheese Frosting
Ingredients
CUPCAKE BATTER
- 1/2 cup flour (60 grams)
- 1 egg
- 1/4 cup sugar
- 1 tablespoon sugar (60 grams)
- pinch salt
- 1/2 teaspoon vanilla (2.5 grams)
- 1/4 cup butter softened (60 grams)
- 1/2 teaspoon baking powder (2.5 grams)
- 1/4 cup finely chopped almonds (27.5 grams)
- 1/4 cup milk (61.25 grams)
MAPLE CREAM CHEESE FROSTING
- 1/4 cup cream cheese (56.25 grams)
- 1/4 cup butter (56.7 grams)
- 2 1/2 cups icing/powdered sugar (275 grams)
- pinch salt
- 1 tablespoon maple syrup (20 grams)
- 1 tablespoon whole/whipping cream (15 grams)
Instructions
CUPCAKE BATTER
- Pre-heat oven to 350°. Lightly grease and flour 6 cupcake pan.In a medium bowl whisk together flour, baking powder, salt and almonds.In a medium bowl cream together butter and sugar until light and fluffy (2-3 minutes), beat in egg and vanilla until combined.Alternating between flour mixture (start with flour) and milk, add to egg mixture with a spoon. Mix until just combined. Spoon into prepared pan and bake for approximately 20 minutes. Cool completely before frosting. Enjoy!
MAPLE CREAM CHEESE FROSTING
- Beat all ingredients together until well combined. If too thick add more syrup, if too thin add more icing sugar. If you want a stronger Maple flavour substitute Maple syrup for the cream.
Video
Nutrition
If you are looking for some more Fall inspired Cupcakes I would love if you checked these out too!
Cupcake recipes, clockwise from top left:
- Vanilla Almond Cupcakes with Maple Cream Cheese Frosting (Rosemary – An Italian in My Kitchen)
- Cranberry Orange Cupcakes with White Chocolate Buttercream (Melissa – My Wife Can Cook)
- Apple Spice Cupcakes (Arlene – Flour on My Face)
- Spicy Chai Cupcakes with Sweet Cinnamon Buttercream (Gloria – Homemade and Yummy)
- Gluten-Free Pumpkin Spice Cupcakes with Pumpkin Frosting (Sarah – The Fit Cookie)
- Pumpkin Spiced Apple Cupcakes with Caramel (Veena – Veena Azmanov)
- Sweet Potato Pecan Cupcakes (Michelle – The Gracious Wife)
Lisa says
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
Rosemary says
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.
Shayma Tai says
The sugar measurements in the cupcake batter are not accurate.
Please can you give the correct amount of sugar needed?
Rosemary says
Hi Shayma, that is the amount, why is it not accurate?
Melissa says
I love that you used maple syrup rather than maple flavor. It’s so much better! These look delicious!
Rosemary says
Thanks Melissa, I agree syrup is so much better than the flavouring. Have a great weekend.
Sarah Jane @ The Fit Cookie says
Those cupcakes look amazing, Rosemary! I love almonds, and maple frosting sounds delish!
Rosemary says
Thanks Sarah, the combination was quite good. 🙂
Kristen Chidsey says
Rosemary–love your video and this recipe is amazing! perfect fall treat! I am dreaming of eating this while sipping on cider!
Rosemary says
Hi Kristen, thanks so much, I think they would be perfect with a glass of cider!
Gloria @ Homemade & Yummy says
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.
Rosemary says
Thanks Gloria, delicious with a cup of tea for sure. Have a great weekend.
Veena says
Such a gorgeous flavor. Love maple and love the addition of Almonds Rosemary. Thanks for the recipe
Rosemary says
Hi Veena, thanks so much.
Arlene Mobley says
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!
Rosemary says
Hi Arlene, thanks so much, it’s true sometimes 12 is too much.