Ingredients for Almond Cupcakes
- 1 cup (2 sticks) softened unsalted butter
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- Vanilla Extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 cups almond flour
- 1 cup milk
- ½ teaspoon baking soda
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How to Make Almond Cupcakes
- Preheat oven to 375°F (190°C). Line a muffin tin with 24 regular-sized or 10 jumbo cupcake liners.
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar in a large bowl until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- 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.
- Gently fold in 1 cup milk and 1 teaspoon almond extract.
- 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.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- 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).
- Enjoy your delicious almond cupcakes!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
50g
Fat
20g
Carbs
7g
