almond cupcakes

These Almond Amaretto Cupcakes have a moist almond cupcake, almond frosting and a fluffy white chocolate amaretto center!

Almond Amaretto Cupcakes

oz white chocolate chips

tbsp (75 milliliters) Amaretto

tbsp (45 milliliters) heavy whipping cream

tbsp (84 grams) unsalted butter, room temperature

(155 grams) sugar

tbsp (86 grams) sour cream

tsp almond extract

(163 grams) all purpose flour

tsp baking powder

tsp salt

tbsp (90 milliliters) milk

tbsp (30 milliliters) water

(168 grams) salted butter

(95 grams) shortening

(575 grams) powdered sugar

water

almonds,

To make the ganache, put the white chocolate chips in a medium sized bowl.

2. Put the amaretto and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil.

3. Pour the cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If needed, microwave the mixture for 10-20 more seconds, then whisk until smooth.

4. Set the ganache in the fridge to firm up, about 2-3 hours.

5. To make the cupcakes, preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.

. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.

. Add sour cream and almond extract and mix until well combined.

. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.

0. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

1. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.

2. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

3. While the cupcakes cool, finish the ganache. Put the ganache in the bowl of a mixer and whip with the whisk attachment until soft peaks form, about 5-7 minutes. You’ll notice the ganache lighten in color.
14

Cut out the centers of the cupcakes. You can use a cupcake corer or a knife.
15

Fill the centers of the cupcakes with the white chocolate ganache. Set the cupcakes in the fridge while you make the frosting.
16

To make the frosting, combine the butter and shortening with a mixer until smooth.
17

Add about half of the powdered sugar and mix until smooth and well combined.
18

Add 3 tablespoons of water or milk and the almond extract to the frosting and mix until well combined.
19

Add remaining powdered sugar and mix until smooth. Add additional water or milk as needed to get the right consistency.
20

Pipe the frosting onto the cupcakes. I used Ateco tip 844.
21

Press broken sliced almonds onto the sides of the bottom of the frosting. Refrigerate cupcakes until ready to serve. Serve at room temperature.

These are incredible! Thank you for the recipe :)
I made them today for a bachelorette party! 
https://homemaydeblog.wordpress.com/2018/09/22/almond-ganache-cupcakes/

I love this recipe!! Do you know if it would make a good cake instead of cupcakes?

I made these and they turned out great! However, i thought that the frosting was a little too sweet, would i be able to use 4 cups of the powdered sugar instead of 5?

I spent so much time following the recipe meticulously and still managed to fail on these. 
 I've not sure if its the baking powder, or if I've over whipped things, but the cup cakes didn't rise.  
I eventually think I overwhipped the filling, and it turned a bit strange. 
I left the frosting in the fridge for a couple hours half way through my second batch, and when I went to put it on the cake that seemed a bit stiff too.... 

ANYWAYS.  I tried to assemble something, and everything was falling apart.  It was like an episode of *Nailed- It*.    I decided to salvage the cake, and made cake balls with the frosting.  I reheated the filling, and coated the balls.  They're a bit sticky, but they taste delicious.

https://www.youtube.com/watch?v=WwYdPZsbI-A

These Almond Amaretto Cupcakes have a moist almond cupcake, almond frosting and a fluffy white chocolate amaretto center! They are light, soft and so delicious! 

Recipe: https://www.lifeloveandsugar.com/almond-amaretto-cupcakes/

These are the perfect breakfast muffin, hearty and filling but also light and airy. Great for an afternoon coffee snack too!

Almond Orange Semolina Cupcakes

yogurt

sugar

eggs

orange

flour

semolina flour

tsp baking soda

tsp orange blossom water

orange (or lemon) more as needed

Preheat oven to 350 degrees and line muffin tin with 8 liners or grease with cooking spray.

In a bowl of a stand mixer or hand mixer, whisk together your oil, sugar, eggs, yogurt and orange zest for 2 minutes on high speed.

Add in your flours, baking powder, baking soda, salt and finally your orange blossom water.

Pour your batter in prepared muffin tin and bake for 20-25 minutes until toothpick comes out clean and tops are slightly browned.

Let cool for 5 minutes in tin then remove and place on cooling rack.

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Almond Amaretto Cupcakes

Almond Orange Semolina Cupcakes

Top 2 almond cupcakes recipes from across the web

The most viewed almond cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Almond Amaretto Cupcakes

Almond Orange Semolina Cupcakes

The most viewed almond cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine