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These Vegan Almond Cupcakes are made with almond extract and can be topped with one of two icing options. Plus, add figs and crushed almonds for even more flavor!
I meeeeeean what better way to celebrate Friday and the weekend than with almond cupcakes, am I right? I find it quite strange that it’s already the weekend considering I took Monday and Tuesday of this week off to celebrate mine and Miguel’s anniversary and the Fourth of July. But somehow, some way, it is in fact FRIDAY. Not complaining.
So yes, these almond cupcakes are in fact vegan, and despite the honey mascarpone icing (which is SO good, btw), I also created a simple vegan-friendly icing if you wish to keep this entire recipe dairy free. You’re welcome. If you don’t follow a dairy free diet, then go wild with the mascarpone—it’s my fave. As for the figs, they’re completely optional but highly recommended if it’s fig season, which it currently is! To me fig season is equivalent to rhubarb season in that it’s entirely too short but at the same time that’s maybe what makes it so great?! If figs were around all year, they probably wouldn’t have that “wow” factor that they do.
Am I even making sense?
One of the most popular recipes on this site is my vegan vanilla cake with chai icing, so obviously I based these almond cupcakes off of that but used almond extract instead of vanilla extract. If you don’t already have almond extract on hand, do yourself a favor and buy some! No, you probably won’t use it as often as vanilla, but it’s probably the easiest way to turn your favorite baked goods into ALMOND FLAVORED baked goods (the best flavor).
Now let’s talk about the two icing options.
Option 1: you’ll whisk mascarpone and honey together with an electric mixer, and then add in the powdered sugar. MMMMM. Mascarpone-based icings are some of my favorite, but of course they’re the opposite of dairy free so if you want to keep this recipe vegan, follow….
Option 2: you’ll cream softened butter and powdered sugar together and then add in the almond milk, which is also a delicious option. Since you won’t be using honey in this option, feel free to add a drop of almond extract if you want these cupcakes to be extra almond-y.
Last but certainly not least, top ‘em with FIGS and sliced almonds! The end. Whichever option you choose, I hope these almond cupcakes become a new go-to for ya.
- 2 1/2 cups all purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups raw cane sugar
- 1/2 cup dairy free butter softened
- 1 1/2 cups almond milk
- 1/2 cup unsweetened applesauce
- 2 tsp apple cider vinegar
- 1 1/2 tsp almond extract
- Icing option 1:
- 8 oz. mascarpone
- 2 tbsp honey
- 3 cups powdered sugar
- Icing option 2 vegan:
- 1/2 cup dairy free butter softened
- 2 cups powdered sugar
- 1 tbsp almond milk
- 1/4 tsp vanilla extract
- optional: 1/2 tsp almond extract
- Fresh figs for topping!
- Preheat oven to 350°.
- Combine flour, baking soda, baking powder, and salt together in a bowl and set aside.
- In a separate bowl, cream butter and sugar together, and then mix in the milk, applesauce, vinegar, and almond extract.
- Combine wet and dry ingredients into the same bowl--mix well with an electric mixer, but be careful not to over-mix.
- Line 14-18 cupcake tins with cupcake liners, and pour the batter into the liners. Bake cupcakes for approximately 20 minutes, or until a toothpick comes out clean.
- Remove cupcakes from oven and allow then to cool completely before icing them.
- For icing option 1: Whisk mascarpone and honey together with an electric mixer, and then stir in the powdered sugar. Ice cupcakes with a piping bag or with a knife, and enjoy!
- For icing option 2: Cream butter and sugar together with an electric mixer, and then stir in the powdered sugar and vanilla extract. At this point, take a taste of the icing and decide if you enjoy the flavor, or if you'd rather it have an almond flavor to it. If so, stir in the almond extract. Ice cupcakes with a piping bag or with a knife, and enjoy!