Almond Cupcakes are delightfully light, sweet, and spongy. Topped with an ultra-creamy honey mascarpone frosting and sliced almonds, every bite feels comforting, warm, and sophisticated.
Cupcakes are one of my all-time favorite desserts to make (and to eat)! They’re the perfect treat for everything, from potlucks to birthdays to afternoon tea parties. Almond Flour Cupcakes and Gluten Free Apple Cupcakes are a couple of my favorites, but these Almond Cupcakes are slowly making their way to the top of the list!
I love the subtle sweetness almond extract adds to this almond cupcake recipe. If you’re not familiar, you’re definitely missing out! To me, this nutty extract smells like perfectly ripe cherries and adds a lightly sweet, almost wedding cake flavor to baked goods and sweets.
When combined with mascarpone honey frosting, these delicately flavored almond cupcakes strike the perfect balance between sweet, savory, creamy, and rich. You can even whip up a big batch of these cupcakes and keep them in the freezer for months. All you have to do is let them thaw, then decorate and serve at your next big event!
- They’re made from super simple ingredients. You probably have most of them already in your pantry!
- Just substitute a few ingredients to make them gluten free or vegan.
- They smell amazing as they bake, filling your home with their nutty, sweet, and comforting goodness.
- All purpose flour - This simple flour is all you need to create light and sweet cupcakes.
- Cane sugar - Or use white sugar or another granulated sugar.
- Almond milk - For obvious reasons, almond milk is the best choice in these almond cupcakes! Otherwise, any other type of plant milk or dairy milk can be used.
- Applesauce - This acts as an egg substitute and adds moisture to the cupcake batter.
- Apple cider vinegar - A hardly noticeable amount of vinegar will activate the baking soda and bring a light airiness to the cupcakes.
- Almond extract - This is the key to that hearty almond flavor. Don’t skip it or substitute it with anything else!
- Mascarpone honey icing - Made with creamy mascarpone cheese, honey, powdered sugar, and a bit of almond milk, this cream cheese-like frosting is perfectly balanced between savory and sweet.
Step 1: Mix the dry ingredients. Combine the flour, baking soda, baking powder, and salt in a bowl.
Step 2: Mix the wet ingredients. Using a hand or stand mixer, cream the butter and sugar together. Next, add in the almond milk, applesauce, almond extract, and vanilla extract. Mix until uniform.
Step 3: Finish the batter. Pour the dry ingredients into the wet and mix. Once the batter is smooth, pour it into the lined cupcake tins.
Step 4: Bake the cupcakes. Bake until a toothpick poked in the center of the cupcakes comes out clean. Let them cool slightly in the tin before transferring them to a wire rack to cool completely.
Step 5: Make your icing and decorate. Whip the mascarpone, honey, powdered sugar, and milk until you end up with a light and fluffy frosting. Transfer it to a piping bag and decorate the cooled cupcakes. Top each one with additional honey and slivered almonds, then enjoy!
Expert tips and FAQs
- Be careful not to overmix your cupcake batter—a few small lumps of flour are ok!
- For a texturally interesting cupcake, try adding chopped or slivered almonds to the cake batter.
- Turn the cupcakes into a cake by baking the batter in a Bundt or loaf pan.
- To make a dairy free icing, simply combine a few cups of powdered sugar with a very small amount of almond milk.
Can they be made vegan?
Absolutely! The cupcake recipe itself is almost vegan-friendly -- just be sure to use dairy-free butter. Then for the icing, omit the honey and mascarpone and instead whisk powdered sugar and 1-2 tablespoon almond milk together.
Can they be made gluten free?
Gluten free all purpose flour should work just fine. I haven't tested them with any other gluten free flours so I'm not sure if they'd work.
How should I decorate almond cupcakes?
The sky's the limit when it comes to decorating. I like to add a drizzle of extra honey on top with sliced almonds to keep things simple, but you could use edible flowers for a pop of color, a medley of crushed nuts, or fresh fruit.
- Room temperature: Store the frosted cupcakes in an airtight container on the counter for up to 3 days.
- Refrigerator: The cupcakes should stay fresh for up to a week when kept in an airtight container in the fridge.
- Freezer: Wrap the unfrosted cupcakes in plastic and keep them in an airtight container or sealed ziploc bag. They freeze well for up to 3 months. Just let them thaw completely, then you’re free to decorate!
More almond dessert recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
- 2 ½ cups all purpose flour
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups cane sugar
- ½ cup butter unsalted, softened
- 1 ½ cups almond milk or milk of choice
- ½ cup applesauce
- 2 teaspoon apple cider vinegar
- 1 ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- sliced almonds for garnish
for the icing:
- 4 oz. mascarpone
- 2 tablespoon honey
- 2 cups powdered sugar
- 1 tablespoon almond milk optional
- Preheat oven to 350° and line a muffin tin with cupcake liners.
- Combine flour, baking soda, baking powder, and salt together in a bowl and set aside.
- In a separate bowl, cream the butter and sugar together. Then, add the milk, applesauce, almond extract, and vanilla to that same bowl and whisk to combine.
- Use an electric or stand mixer to combine the wet and dry ingredients, being careful not to over-mix. Then, distribute the batter evenly amongst the cupcake tin (you'll need to do this in batches or use two muffin tins).
- Bake cupcakes for 20-23 minutes, or until a toothpick comes out clean. Leave the cupcakes in the tin for 10 minutes, then carefully remove them and transfer them to a cooling rack. Wait for the cupcakes to completely cool before icing them.
- For the icing: use an electric mixer to stir the mascarpone and honey together, then add in the powdered sugar and stir until smooth. If the icing is too thick, add 1 tablespoon milk to thin it out. Ice the cupcakes, then top them with sliced almonds and a drizzle of honey (optional). Enjoy!
UPDATE NOTE: This post was originally published in July 2017. It was updated with new text and photos in August 2021.
These are NOT vegan. Honey and mascarpone are not vegan. You have wasted my time.
If you read the recipe, you'd see that there are TWO icing options: one uses mascarpone and honey and the other uses dairy free butter, almond milk and powdered sugar. Please read before commenting!
yeah truly when it's about combination of dry fruits and honey. it's gonna be deadly combo!!
Macy | Paleo Crumbs says
so elegant and pretty!
Emilie @ Emilie Eats says
Gah, I love almond extract so much! I'd probably top these with a coconut frosting because the coconut + almond combo is BOMB. Also, figs!!!!
Georgie | The Home Cook's Kitchen says
beautiful Erin! love the combo of honey and figs this just looks gorgeous!