Almond Cupcakes with Cream Cheese Frosting

Almond Cupcakes |

Life is better with cupcakes. Don’t ask me why, it just is. Really!

I love cupcakes in all of their flavors or at least most flavors. I have yet to try and master the art of making all kinds of cupcakes and I plan to do so over the course of my life. So, I will be that 90 year old lady cooking up some yummy sweets in the kitchen for the great-grandchildren. Talk about looking ahead, ha?

Let me share with you an easy recipe for these delicious almond cupcakes I made a while ago.

These cupcakes were made for a friends and family gathering last year to celebrate Father’s Day. I do not lie when I tell you that the cupcakes were all gone within a matter of minutes, and there were enough cupcakes for everyone to eat twice. They are that good! The cupcakes are moist and spongy with a bit of crunch from the almonds.

Almond Cupcakes |

Cream cheese frosting is my favorite icing of all. I mean who would have thought cheese and sugar would make such an awesome combination. SAY WHAT!! That was my reaction when I first learned the ingredients in this frosting. I really couldn’t believe it. Now, it’s my go to frosting for most of my cakes. The cream cheese frosting is sweet, creamy and a bit tangy making the perfect combination to these out-of-this-world almond cupcakes.

Almond Cupcakes |

Let’s indulge. Shall we?

Almond Cupcakes with Cream Cheese Frosting
Prep time
Cook time
Total time
Serves: 18 Cupcakes
For the Cupcakes
  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 2 cups self-rising flour
  • 1 teaspoon baking powder
  • 4 eggs
  • 1 teaspoon almond extract
  • ¼ tablespoons chopped almonds
For the Frosting
  • 1 bar (8 oz.) cream cheese
  • 3 cups powder sugar
  • 1 teaspoon almond extract
  1. Preheat oven to 350 degrees. Place 18 paper baking cups in muffin pans.
  2. Place butter in a mixing bowl and mix with an electric mixer adding sugar gradually. Mix for about 2-3 minutes or until butter has turned light and fluffy.
  3. Then, add eggs one at a time until fully incorporated. Add almond extract to the mixture.
  4. Finally, mix in flour and chopped almonds until all is combined and mixture is smooth and pale.
  5. Spoon the mixture into the baking cups. Bake for 20 minutes.
  6. Remove pans from the oven and let cool for 5 minutes. Then, remove the cupcakes from the pan and let cool in baking racks. Allow to be completely cool before frosting.
For the Frosting
  1. In a mixing, mix cream cheese and almond extract using an electric mixer.
  2. Add powder sugar half a cup at a time and mix until all is combined. Add more powder sugar if consistency is too soft.



  1. says

    Recipe printed! I love decorating cakes and cupcakes, but my recipe repertoire is not that varied. Thanks for the yummy addition :)

    P.S. – You’ll have some lucky great grandchildren.

    • says

      Hi Kelly, I’m sure you will love these cupcakes. I love decorating cakes too. Unfortunately, I no longer have enough time in my days to do much of it. I really hope you enjoy them. Thanks for passing by! :)

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