You all loved my WASC cake recipe so much, I decided to base this recipe for almond cupcakes on it! It uses the perfect amount of almond extract to create well-balanced, absolutely delicious white almond cupcakes.

This recipe uses sour cream, which creates soft and tender cupcakes that are a bright white color! It might sound like an odd ingredient in a cupcake recipe, but sour cream is one of my favorite ingredients to bake with.

The other key ingredient in these cupcakes and their frosting is almond extract! While this recipe also uses vanilla extract, the almond extract is what really gives these cupcakes their amazing flavor.

I usually order my almond extract online, and love using almond extract made by either Nielsen-Massey or Simply Organic.

Substitutions and Swaps

While I love this recipe just the way it is, I know some of you might not have all of these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe:

• All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend or cake flour if that’s all you have on hand. I don’t recommend using straight almond flour though!
• Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cupcakes.
• Sour Cream – You can also use full fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
• 1 Large Egg – If you don’t have eggs on hand or you have an egg allergy you can use a flaxseed egg in its place or 1/4 cup of unsweetened applesauce.
• Vegetable Oil – You can use any flavorless oil in this recipe, so canola or even sunflower oil would work great! I advise against olive oil, as it doesn’t taste great with the almond extract.
• Almond Extract – Other extracts can also be used in place of the almond extract like coconut extract, hazelnut extract, or even pistachio extract.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.

How to Make Gluten Free Almond Cupcakes

Gluten free flour can be used in place of the all-purpose flour if you want to make gluten free almond cupcakes.

I prefer King Arthur’s gluten free flour blend and find that 1 1/4 cups of GF flour weigh about 150 grams.

In addition to swapping the flour, there are two additional steps you need to take when making gluten free almond cupcakes.

Gluten Free Baking Tip #1: Over-Mix Your Batter

The first step is to vigorously whisk your batter for a few minutes once it’s made to help give it structure.

Now, I know this goes against everything you’ve ever heard about baking! But over mixing your batter is key when making anything gluten free.

It helps cupcakes rise better as they bake and gives the cupcake a more tender crumb.

Gluten Free Baking Tip #2: Let Your Batter Rest

The second step I recommend is letting your batter rest for about 30 minutes before baking your cupcakes.

Gluten free flour blends can have a hard time absorbing moisture and fats. Letting the batter sit before baking it gives the flour more time to absorb all that goodness.

This helps thicken the batter and prevents your cupcakes from having a gritty texture.

Tips for Making the Best Almond Cupcakes:

• Use a cookie scoop to easily fill your cupcake liners.
• Be sure to use high quality almond extract in this recipe, since it is the main flavoring!
• To make gluten free almond cupcakes, swap in your favorite GF flour blend for the AP flour in this recipe. Be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.
• Ingredients at room temp mix together better! Set cold ingredients out ahead of time.
• Bang your cupcake pan on the counter before putting it in the oven. This brings any air bubbles that are trapped in the batter to the surface.

Making These Almond Cupcakes in Advance & Storage Tips:

You can make these cupcakes in advance! Frosted cupcakes can sit at room temperature overnight or be stored in the fridge for up to 5 days in an airtight container.

They can also last up to a month in the freezer. If you plan to freeze them, I suggest waiting to frost them until they’re thawed.

You can also make the buttercream ahead of time or save any leftovers. This buttercream frosting will last in the fridge for up to a month.

Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.

You can also store buttercream in piping bags in the fridge. I find buttercream keeps its consistency well in piping bags and doesn’t require any mixing after it’s thawed.

Let Me Know What You Think!

If you make this almond cupcake recipe, I’d love to hear what you think of it! Please leave a rating below.

Don’t forget to tag me @chelsweets and #chelsweets so that I can see your amazing creations on social media.

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