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An interesting way to use almond butter in both the cupcake and the frosting to give it a rich almond taste. Fluffy cupcakes paired with the roasted almond buttercream makes for a great combination. Recipe adapted from Small Indulgences.

Almond Butter Cupcakes with Almond Buttercream Frosting (adapted from Small Indulgences)
Makes: 12 Cupcakes
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Passive Time: 30 minutes

Ingredients
Almond Butter Cupcakes
70g Brown Sugar
1 Egg
1 tbsp Vegetable Oil
1/4 tsp Almond Extract (Optional)
1 tbsp Baking Powder
150g Plain Flour
120ml Light Milk
70g Almond Butter

Almond Buttercream
85g Unsalted Butter, Softened
140g Almond Butter
140g Icing Sugar
1/4 tsp Almond Extract (Optional)
3 to 6 tbsp Thickened Cream (45ml to 90ml)

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Method
Almond Butter Cupcakes
1. Preheat the oven to 175°C.
2. In a stand mixer, whisk the brown sugar, egg, vegetable oil and almond extract until well combined.

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3. Sift the plain flour and baking powder in a separate bowl.

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4. Add the flour mixture, and the light milk into the other mixture. Whisk until just combined.

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5. Add the almond butter, then whisk until smooth.

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6. Line a muffin tray with cupcake baking cups. Fill the cups until halfway. Place the cupcakes into the oven and bake for 15 to 18 minutes, or until a toothpick inserted into centre of the cupcake comes out clean. Set aside to cool.

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Almond Buttercream Frosting
1. In a stand mixer, beat the butter and almond butter together until light and fluffy.

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2. Add in the almond extract, and sifted icing sugar a third at a time. Making sure the sugar is mixed well into the butter mixture before adding the next third.

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3. Add in the thickened cream, a tablespoon at a time. Depending on how thick your almond butter is, you may need to add a few more tablespoons so that it is at a pipe-able consistency.

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4. Once the cupcakes are cooled, pipe the buttercream using your preferred nozzle.

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Almond Butter Cupcakes with Almond Buttercream
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An interesting way to use almond butter in both the cupcake and the frosting to give it a rich almond taste. Fluffy cupcakes paired with the roasted almond buttercream makes for a great combination.
Servings Prep Time
12Cupcakes 15Minutes
Cook Time Passive Time
35Minutes 30Minutes
Servings Prep Time
12Cupcakes 15Minutes
Cook Time Passive Time
35Minutes 30Minutes
Almond Butter Cupcakes with Almond Buttercream
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  • 3
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Votes: 0
Rating: 0
You:
Rate this recipe!
An interesting way to use almond butter in both the cupcake and the frosting to give it a rich almond taste. Fluffy cupcakes paired with the roasted almond buttercream makes for a great combination.
Servings Prep Time
12Cupcakes 15Minutes
Cook Time Passive Time
35Minutes 30Minutes
Servings Prep Time
12Cupcakes 15Minutes
Cook Time Passive Time
35Minutes 30Minutes
Ingredients
Almond Butter Cupcakes
  • 70g Brown Sugar
  • 1 egg
  • 1tbsp Vegetable Oil
  • 1/4tsp Almond ExtractOptional
  • 1tbsp Baking Powder
  • 150g Plain Flour
  • 120ml Light Milk
  • 70g Almond Butter
Almond Buttercream Frosting
  • 85g Unsalted ButterSoftened
  • 140g Almond Butter
  • 140g Icing Sugar
  • 1/4tsp Almond ExtractOptional
  • 3tbsp Thickened Cream
Servings: Cupcakes
Units:
Instructions
Almond Butter Cupcakes
  1. Preheat the oven to 175°C.
  1. In a stand mixer, whisk the brown sugar, egg, vegetable oil and almond extract until well combined.
  2. Sift the plain flour and baking powder in a separate bowl.
  3. Add the flour mixture, and the light milk into the other mixture. Whisk until just combined.
  4. Add the almond butter, then whisk until smooth.
  5. Line a muffin tray with cupcake baking cups. Fill the cups until halfway. Place the cupcakes into the oven and bake for 15 to 18 minutes, or until a toothpick inserted into centre of the cupcake comes out clean. Set aside to cool.
Almond Buttercream Frosting
  1. In a stand mixer, beat the butter and almond butter together until light and fluffy.
  2. Add in the almond extract, and sifted icing sugar a third at a time. Making sure the sugar is mixed well into the butter mixture before adding the next third.
  3. Add in the thickened cream, a tablespoon at a time. Depending on how thick your almond butter is, you may need to add a few more tablespoons so that it is at a pipe-able consistency.
  4. Once the cupcakes are cooled, pipe the buttercream using your preferred nozzle.
Recipe Notes

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  • Almond Extract/Essence can be quite overpowering and while I did use in it my cupcakes it is definitely an acquired taste. I think it works well without it as well.
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I’ve made Green Tea Matcha Cupcakes before using my favourite Red Velvet Cupcake recipe but that was using powdered green tea and I wondered how to include black tea flavour into cupcakes. So I came across this Black Tea Cupcake recipe from Pastry Affair and they looked amazing so of course, had to give it a try and they tasted fantastic. The minimal use of frosting also works in its favour because honey plus icing sugar makes for a super sweet combination already so I’m glad I reduced the sweetness of the cupcakes and icing sugar in the frosting as well.

Black Tea Cupcakes with Honey Buttercream Frosting (adapted from Pastry Affair)
Makes: 18 Cupcakes
Preparation Time: 10 minutes
Cooking Time: 55 minutes
Passive Time: 30 minutes

Ingredients
Black Tea Cupcakes
235 ml Full Cream Milk
3 tbsp Black Tea (or the contents of 3 tea bags)
55 grams Unsalted Butter, Room Temperature
140g Caster Sugar
2 Eggs, Large
70ml Vegetable Oil
1 tsp Vanilla Extract
150g Plain Flour
25g Cornstarch
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt

Honey Buttercream Frosting
110g Unsalted Butter, Room Temperature
60g Honey
125g Icing Sugar
1/4 tsp Salt
1 tbsp Full Cream Milk

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Method
Black Tea Cupcakes
1. Preheat oven to 180°C.
2. Heat the milk and tea bags in a pot over medium heat. Once it’s nearly boiling, take off the heat and allow to cool. IMG_3996-1IMG_3999-1
3. In a mixer, cream the butter and caster sugar together until light and fluffy.

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4. Add the eggs one at a time, and beat until well combined before adding the next one.

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5. Add in the vegetable oil and vanilla extract and mix until well combined.

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6. Add in the sifted plain flour, cornstarch, baking powder, baking soda and salt and mix until just combined.

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7. Add in the cooled tea infused milk to the cake batter, sieving out the tea leaves if preferred. Mix until the batter is smooth and combined.

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8. Line your muffin tins with baking cups and pour the batter into the cups until around 3/4 full. Bake in the oven for around 18 to 22 minutes or until a toothpick inserted into the centre of the cupcakes comes out clean. Remove from the oven and allow to cool before frosting.

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Honey Buttercream Frosting
1. In a mixer, beat the butter and honey until smooth.

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2. Add in the sifted icing sugar and salt and mix until combined. Add in one tablespoon of milk and mix until combined. Note: Add in more milk if the frosting mixture is too thick and add another pinch of salt if the frosting is too sweet.

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3. Pipe the frosting onto the cooled cupcakes and serve.

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Black Tea Cupcakes with Honey Buttercream Frosting
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Lovely black tea flavour in a moist cupcake with sweet honey flavoured buttercream frosting.
Servings Prep Time
18Cupcakes 10Minutes
Cook Time Passive Time
55Minutes 30Minutes
Servings Prep Time
18Cupcakes 10Minutes
Cook Time Passive Time
55Minutes 30Minutes
Black Tea Cupcakes with Honey Buttercream Frosting
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Votes: 0
Rating: 0
You:
Rate this recipe!
Lovely black tea flavour in a moist cupcake with sweet honey flavoured buttercream frosting.
Servings Prep Time
18Cupcakes 10Minutes
Cook Time Passive Time
55Minutes 30Minutes
Servings Prep Time
18Cupcakes 10Minutes
Cook Time Passive Time
55Minutes 30Minutes
Ingredients
Black Tea Cupcakes
  • 235ml Full Cream Milk
  • 3tbsp Black Tea
  • 55g Unsalted ButterRoom Temperature
  • 140g Caster Sugar
  • 70ml Vegetable Oil
  • 1tsp Vanilla Extract
  • 150g Plain Flour
  • 25g Cornstarch
  • 1 1/2tsp Baking Powder
  • 1/2tsp Baking Soda
  • 1/2tsp Salt
Honey Buttercream Frosting
  • 110g Unsalted ButterRoom Temperature
  • 60g Honey
  • 125g Icing Sugar
  • 1/4tsp Salt
  • 1tbsp Full Cream Milk
Servings: Cupcakes
Units:
Instructions
Black Tea Cupcakes
  1. Preheat oven to 180°C.
  2. Heat the milk and tea bags in a pot over medium heat. Once it's nearly boiling, take off the heat and allow to cool.
  1. In a mixer, cream the butter and caster sugar together until light and fluffy.
  2. Add the eggs one at a time, and beat until well combined before adding the next one.
  3. Add in the vegetable oil and vanilla extract and mix until well combined.
  4. Add in the sifted plain flour, cornstarch, baking powder, baking soda and salt and mix until just combined.
  5. Add in the cooled tea infused milk to the cake batter, sieving out the tea leaves if preferred. Mix until the batter is smooth and combined.
  6. Line your muffin tins with baking cups and pour the batter into the cups until around 3/4 full. Bake in the oven for around 18 to 22 minutes or until a toothpick inserted into the centre of the cupcakes comes out clean. Remove from the oven and allow to cool before frosting.
Honey Buttercream Frosting
  1. In a mixer, beat the butter and honey until smooth.
  2. Add in the sifted icing sugar and salt and mix until combined. Add in one tablespoon of milk and mix until combined. Note: Add in more milk if the frosting mixture is too thick and add another pinch of salt if the frosting is too sweet.
  3. Pipe the frosting onto the cooled cupcakes and serve.
Recipe Notes

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  • Try this with your favourite black tea leaves or other leaves but the amount that you infuse will be different depending on the strength of that tea. I used relatively strong black tea leaves which gave the cupcakes a delicate flavour.
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One of my favourite cupcakes is the Red Velvet Cupcakes with Mascarpone frosting. What I love about the cake is how moist it is because of the lack of butter which is replaced by vegetable oil, yoghurt and vinegar. Being a fan of all things green tea, I thought about using that recipe here and it came out really well might I add! The Red Bean Buttercream Frosting was adapted from Cupcake Project and I do recommend try making your own Red Bean paste unless you can find a really authentic red bean paste. The ones I could find in Melbourne, all had loads of sugar and other ingredients instead of red beans and the frosting won’t be as flavoursome.

Matcha Green Tea Cupcakes with Red Bean Buttercream Frosting (Frosting adapted from CupcakeProject.com)

Serves: 24 Cupcakes
Preparation Time: 15 minutes
Cooking Time: 40 minutes

Ingredients
Matcha Green Tea Cupcakes
2 eggs
180g caster sugar
375ml vegetable oil
250ml plain yoghurt
1 tsp vinegar (5 ml)
315g plain flour
15g green tea powder
1 tsp baking soda
1 tsp salt

Red Bean Buttercream Frosting
115g unsalted butter, room temperature
240g red bean paste, smooth
1/4 tsp salt
75g icing sugar

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Method
Matcha Green Tea Cupcakes
1. Preheat oven to 180°C.

2. In a food processor, mix the eggs with the caster sugar, vegetable oil, plain yoghurt, and vinegar.

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3. Sift plain flour, green tea powder, baking soda and salt in a separate bowl.

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4. Add in sifted ingredients to the food processor and blend until just incorporated.

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5. Place cupcake papers into a muffin pan, divide the batter in the cupcake papers, pour only halfway so batter doesn’t overflow, and bake, rotating half way through, for 25 to 30 minutes. Remove and let cool.

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Red Bean Buttercream Frosting
1. Mix the butter until light and fluffy.

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2. Add in the red bean paste and beat until smooth.

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3. Mix in salt and sifted icing sugar until combined.

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4. Pipe onto cooled cupcakes.

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Matcha Green Tea Cupcakes with Red Bean Buttercream Frosting
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Aromatic green tea cupcakes with the delicious pairing with red bean frosting.
Servings Prep Time
24cupcakes 15minutes
Cook Time
40minutes
Servings Prep Time
24cupcakes 15minutes
Cook Time
40minutes
Matcha Green Tea Cupcakes with Red Bean Buttercream Frosting
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Rating: 5
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Aromatic green tea cupcakes with the delicious pairing with red bean frosting.
Servings Prep Time
24cupcakes 15minutes
Cook Time
40minutes
Servings Prep Time
24cupcakes 15minutes
Cook Time
40minutes
Ingredients
Matcha Green Tea Cupcakes
  • 2 Eggs
  • 180g Caster Sugar
  • 375ml Vegetable Oil
  • 250ml Plain Yoghurt
  • 1tsp Vinegar
  • 315g Plain Flour
  • 15g Green Tea Powder
  • 1tsp Baking Soda
  • 1tsp Salt
Red Bean Buttercream Frosting
  • 115g Unsalted ButterRoom Temperature
  • 240g Red Bean PasteSmooth
  • 1/4tsp Salt
  • 75g Icing Sugar
Servings: cupcakes
Units:
Instructions
Matcha Green Tea Cupcakes
  1. Preheat oven to 180°C.
  1. In a food processor, mix the eggs with the caster sugar, vegetable oil, plain yoghurt, and vinegar.
  2. Sift plain flour, green tea powder, baking soda and salt in a separate bowl.
  3. Add in sifted ingredients to the food processor and blend until just incorporated.
  4. Place cupcake papers into a muffin pan, divide the batter in the cupcake papers, pour only halfway so batter doesn’t overflow, and bake, rotating half way through, for 25 to 30 minutes. Remove and let cool.
Red Bean Buttercream Frosting
  1. Mix the butter until light and fluffy.
  2. Add in the red bean paste and beat until smooth.
  3. Mix in salt and sifted icing sugar until combined.
  4. Pipe onto cooled cupcakes.
Recipe Notes

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I was thinking of something new to bake one day and I trawled through pages and pages of different cupcake ideas and recipes until eventually I found a recipe with Oreos in it. However, that particular one used a chocolate cake base which I preferred not to as I wanted to avoid a chocolate overload. So onwards I searched for the perfect Oreo cupcake recipe with icing and subsequently I found a recipe from Cook With Manali which looked absolutely beautiful that I had to give it a try. Spoiler alert: This were seriously addictive.

Oreo Cupcakes with Cookies & Cream Frosting (Cook With Manali Recipe)
Makes: 16-18 cupcakes

Ingredients

Cupcakes
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup granulated white sugar
1/4 cup brown sugar
3/4 cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract
1 1/4 cups Oreos (broken into small pieces) + 16-18 Oreo halves
2 eggs, at room temperature

Cookies & Cream Frosting
115g cream cheese, softened
3/4 cup (170g) unsalted butter, at room temperature
3- 3 1/2 cups icing sugar
3/4 tsp vanilla extract
1/4 tsp salt
2-3 tbsp heavy cream or milk
1 cup Oreo crumbs (crushed in a blender & then strained)

Mini oreos for decorating the cupcakes

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Method

Oreo Cupcakes
1. Line a muffin pan with cupcakes liners, set aside. Preheat the oven to 175 C/ 350 F degrees (Depends on your oven as I have mine at 150 C for most baking)

2. In a bowl sift together all purpose flour, baking soda, baking powder and salt. Set aside.

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3. In the steel bowl of your stand mixer fitted with paddle attachment or using hand mixer, beat the eggs and both the sugars together till creamy & pale in colour, around 3-4 minutes.
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4. Add oil, vanilla and mix until combined.

5. Start adding the flour mixture and buttermilk in batches. Add the flour first, combine then add the buttermilk. Add the flour mixture in 3 parts and buttermilk in 2 parts, starting and ending with flour.

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6. Mix the batter till everything is well combined but do not over mix.

7. Fold in the broken Oreo pieces, stir and combine.

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8. Place an Oreo on the bottom of each cupcake liner or twist the Oreo and put one cookie at the bottom of the pan with cream side up.
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9. Fill cupcake liners 2/3 full and bake for 15-20 minutes on until a toothpick inserted in the center comes out clean. (Mine were done in 16 minutes at 150C)
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10. Cool the cupcakes on wire rack before frosting them.
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Cookies & Cream Frosting

1. Crush Oreos in a blender/food processor to get Oreo crumbs. Strain or sieve if needed to get rid of any bigger chunks.

2. Using your mixer, beat butter and cream cheese together until smooth and creamy.

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3. With mixture at low speed, add 1 cup of icing sugar. Mix until it’s incorporated with the butter and cream cheese and them beat it at high speed for 30 seconds. Add the remaining sugar and mix.
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4. Add vanilla and cream/milk and mix.

5. Add Oreo crumbs and beat till frosting is smooth and creamy.
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6. Frost the cupcakes and decorate with mini oreos.

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Notes

  • These are vanilla Oreo cupcakes, you can make chocolate Oreo cupcakes using cocoa powder in the batter.
  • Adjust the consistency of the frosting according to your preference. Add more cream for a spreading consistency, more sugar for thicker consistency to pipe flowers etc.
  • You can use milk in the frosting but cream adds a wonderful rich flavour so if possible please use heavy cream.
  • Do not over-bake your cupcakes. Keep an eye on them after 15 minutes.

Impressions

I made this for my Buddhist community celebration earlier this year and the feedback was very positive! One thing to note though was that I prepared the frosting earlier in the day and then popped it in the fridge, and I forgot to take it out again to leave it at room temperature and as you can see the frosting I made initially does not look like the end result! I over whisked the frosting and consequently the frosting turned from what was a beautiful cookies and cream frosting where you can see the white cream and chocolate cookie crumbs to a completely chocolate frosting, so please be cautious of this when making the frosting.

Other than that, I do suggest reducing the sugar, I reduced it by a third from the original recipe and I found it a bit too sweet still because the Oreos are already ridiculously sweet as you have the base as Oreos plus the Oreo pieces in each cupcake. I haven’t tried just using 1/4 brown sugar but next time I’ll give it a go and update.

What I love about these cupcakes was the broken Oreos in the cake for some bite and also the half Oreos for the base that give it a cheesecake-like crumb base. Plus, the vanilla cupcakes itself are so moist and light. The use of oil instead of butter really makes such a difference!

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Prairie Girl Bakery in Toronto is quite well known. Famous for their beautiful cupcakes in either Buttermilk or Dark Cocoa as their base and also speciality cupcakes for an special occasions or events. Choices are varied and you won’t be satisfied until you haven eaten an entire cupcake. Prairie Girl Bakery was recommended by my now Toronto based (ex-Melburnian) sister, and these cupcakes do indeed live up to her recommendation. Delightful in its flavour and sweetness and their Peanut Butter iced cupcakes are something you would hardly ever find in Melbourne.

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Their array of cupcakes knows no bounds, and honourable mentions to the Lemon Icing Buttermilk Cupcake, Peanut Butter Dark Cocoa Cupcake, Red Velvet Cupcake with Cream Cheese Icing and the Banana Cupcake with a Peanut Butter Icing. Those were the clear stand outs at Prairie Girl, and I found the Dark Cocoa cupcake base to be exceptionally moist compared with the Buttermilk Cupcakes but both were great cupcake “cakes”, if you know what I mean.

I really did love the Peanut Butter icing, it tasted rich but not overly sugary sweet so the peanut butter flavour didn’t seem in any way artificial, paired with the moist dark cocoa cupcakes and ding ding ding, Prairie Girl, you have a winner.

Impressions
Prairie Girl earns its self proclaimed name as Toronto’s best, and it’s a must for those travelling to Toronto and in need for something a little bit sweet.

Prairie Girl Bakery on Urbanspoon

Prairie Girl Bakery
Downtown
Victoria Street
Unit 106
18 King Street East
Toronto Ontario M5C

Mon – Sat: 10 am to 6 pm
Closed Sundays and all statutory holidays

First Canadian Place
Marketplace, Concourse level
100 King Street West
Toronto Ontario

Mon – Fri: 8 am to 6 pm
Closed Sat, Sun and all statutory holidays

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