Almond Wedding Cake Cupcakes are the perfect bite-sized treat for any celebration, offering the elegance and delicate flavor of a wedding cake in a convenient, individual serving. This recipe is ideal for those seeking a sophisticated yet simple dessert that will impress guests without requiring advanced baking skills.
Key Ingredients for Almond Wedding Cake Cupcakes :
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon almond extract
- ½ cup milk, at room temperature
- ¼ cup sour cream, at room temperature
- For the Almond Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup milk or heavy cream
- 2 teaspoons almond extract
- Optional: A few drops of white food coloring for a brighter white
How to Make Almond Wedding Cake Cupcakes :
These fluffy, subtly sweet Almond Wedding Cake Cupcakes are incredibly easy to whip up, making them perfect for last-minute gatherings or enjoyable baking sessions. With a prep time of just 20 minutes and a bake time of 18-20 minutes, you’ll have a delightful dessert ready in under an hour. Their moist crumb and delicate almond flavor are sure to satisfy, especially when topped with a luscious, creamy almond frosting.
Step-by-Step Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or grease and flour the cups if you don’t have liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer on medium speed, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add Eggs and Extract: Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
- Alternate Wet and Dry Ingredients: In a small bowl or liquid measuring cup, whisk together the milk and sour cream. With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake: Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure the cupcakes are entirely cool before frosting.
- Make the Almond Frosting: While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the milk (or heavy cream), beating until smooth and fluffy. Stir in the almond extract. If you desire a brighter white frosting, add a few drops of white food coloring and mix until evenly distributed.
- Frost the Cupcakes: Once the cupcakes are completely cool, pipe or spread the almond frosting generously over the top of each cupcake. You can garnish with slivered almonds or edible pearls if desired, for that extra wedding-cake touch.
Why You’ll Love This Almond Wedding Cake Cupcakes :
You’ll adore these Almond Wedding Cake Cupcakes for their sophisticated yet understated elegance, reminiscent of a classic wedding cake but in a perfectly portioned treat. The delicate whisper of almond extract throughout the moist, tender crumb is utterly divine, offering a refined flavor that’s a step above your average vanilla cupcake. Plus, the cost-saving benefit of crafting these beautiful desserts at home is undeniable, allowing you to impress loved ones with a bakery-worthy creation without the premium price tag.
Imagine the joy of biting into a perfectly frosted bite, where the creamy almond frosting melts in your mouth, harmonizing with the fragrant cake beneath. These are a divine alternative to a full-sized wedding cake for smaller gatherings or bridal showers, offering all the charm and flavor with none of the fuss. Ready to bring a touch of sweet celebration to your table? Make these Almond Wedding Cake Cupcakes today and experience pure bliss!
Storing and Reheating Tips :
- Storing Unfrosted Cupcakes: Allow unfrosted cupcakes to cool completely. Store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
- Storing Frosted Cupcakes: Once frosted, store the Almond Wedding Cake Cupcakes in an airtight container in the refrigerator. They will stay fresh for up to 3 days. It’s best to let them sit at room temperature for about 15-20 minutes before serving to allow the frosting to soften slightly.
- Freezing Unfrosted Cupcakes: To freeze unfrosted cupcakes, wrap each one tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw overnight in the refrigerator and then bring to room temperature before frosting.
- Reheating: These cupcakes are best served at room temperature and do not require reheating for optimal taste.
Final Thoughts :
These Almond Wedding Cake Cupcakes are a delightful way to capture the essence of a special occasion in a charming, individual dessert. Give them a try for your next celebration – you’re sure to be delighted by their delicate flavor and beautiful presentation.
Almond Wedding Cake Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or grease and flour the cups if you don’t have liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt
- In a large bowl, using an electric mixer on medium speed, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.½ cup unsalted butter, softened, 1 cup granulated sugar
- Add the eggs one at a time, beating well after each addition. Stir in the almond extract.2 large eggs, at room temperature, 1 teaspoon almond extract
- In a small bowl or liquid measuring cup, whisk together the milk and sour cream. With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.½ cup milk, at room temperature, ¼ cup sour cream, at room temperature
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure the cupcakes are entirely cool before frosting.
- While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the milk (or heavy cream), beating until smooth and fluffy. Stir in the almond extract. If you desire a brighter white frosting, add a few drops of white food coloring and mix until evenly distributed.1 cup unsalted butter, softened, 4 cups powdered sugar, sifted, ¼ cup milk or heavy cream, 2 teaspoons almond extract, A few drops white food coloring
- Once the cupcakes are completely cool, pipe or spread the almond frosting generously over the top of each cupcake. You can garnish with slivered almonds or edible pearls if desired, for that extra wedding-cake touch.