IMG_3239-1

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)

IMG_3124-1IMG_3151-1

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.

IMG_3128-1IMG_3136-1
3. Sift the plain flour and baking powder in a separate bowl.

IMG_3132-1
4. Add the flour mixture, and the light milk into the other mixture. Whisk until just combined.

IMG_3139-1IMG_3141-1
5. Add the almond butter, then whisk until smooth.

IMG_3142-1IMG_3145-1
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.

IMG_3147-1IMG_3149-1

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

IMG_3156-1IMG_3158-1
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.

IMG_3159-1IMG_3162-1
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.

IMG_3163-1IMG_3167-1
4. Once the cupcakes are cooled, pipe the buttercream using your preferred nozzle.

IMG_3170-1IMG_3255-1

Almond Butter Cupcakes with Almond Buttercream
  • 1
  • 2
  • 3
  • 4
  • 5
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
Almond Butter Cupcakes with Almond Buttercream
  • 1
  • 2
  • 3
  • 4
  • 5
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

IMG_3243-1

  • 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.
Share this Recipe
Powered byWP Ultimate Recipe
Set your Twitter account name in your settings to use the TwitterBar Section.