Almond Cupcakes Recipe

Ingredients for Almond Cupcakes

• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 2 large eggs
• 1 teaspoon almond extract
• Vanilla Extract
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Flour
• 1 cup milk

How to Make Almond Cupcakes

1. Preheat oven to 375°F (190°C). Line a muffin tin with 24 regular-sized or 10 jumbo cupcake liners.
2. Cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar in a large bowl until light and fluffy.
3. Beat in 2 large eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together 2 cups almond flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Gently fold in 1 cup milk and 1 teaspoon almond extract.
6. Fill cupcake liners about ⅔ full. Bake for 18-22 minutes (regular size) or 25-30 minutes (jumbo size), or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
8. Once cooled, carefully hollow out a small circle in the center of each cupcake using a small knife or melon baller. Fill with guava cream cheese filling (recipe #213910).
9. Enjoy your delicious almond cupcakes!