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several almond cupcakes on a table topped with sliced almonds
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3 from 3 votes

Almond Cupcakes

Almond Cupcakes are the dessert you never knew you needed! Made with almond extract then topped with a honey-mascarpone icing, they're delightfully sweet, easy to make and SO tasty!
Prep Time17 mins
Cook Time23 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: almond cupcakes
Servings: 20 cupcakes
Calories: 241kcal
Author: Erin


  • 2 1/2 cups all purpose flour
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups cane sugar
  • 1/2 cup butter unsalted, softened
  • 1 1/2 cups almond milk or milk of choice
  • 1/2 cup applesauce
  • 2 teaspoon apple cider vinegar
  • 1 1/2 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!


*Calories are per cupcake and are an estimation 
*To make these vegan: use dairy-free butter in the cupcake batter; then for the icing, omit the mascarpone and honey and use powdered sugar and 1-2 tablespoon almond milk instead
*Storage: store cupcakes at room temperature for 3 days; or in the refrigerator for up to 1 week. Or, you can wrap them in plastic wrap and freeze them for up to 3 months. If you're prepping them ahead of time, I'd wait to ice them until they're ready to be served.


Calories: 241kcal | Carbohydrates: 42g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 230mg | Potassium: 25mg | Fiber: 1g | Sugar: 29g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg