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almond cupcakes with cream cheese frosting on a wooden plate ready to eat
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4.50 from 6 votes

Almond Cupcakes with Cream Cheese Frosting

Sweet and moist almond cupcakes are filled with creamy dulce de leche and topped with a delicious cream cheese frosting.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 18 Cupcakes
Calories: 321kcal
Author: Vanessa

Ingredients

For the Cupcakes

  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup granulated sugar
  • 4 eggs
  • 1 teaspoon almond extract
  • 2 cups self-rising flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup almonds, chopped

For the Filling

  • 1/2 cup dulce de leche

For the Frosting

  • 8 oz cream cheese
  • 1/2 teaspoon almond extract
  • 3 cups powder sugar

Instructions

  • Preheat the oven to 350 degrees. Place 18 paper baking cups in a muffin pan.
  • Place butter in a mixing bowl and mix with an electric mixer adding sugar gradually. Mix for about 2-3 minutes or until the butter has turned light and fluffy.
  • Then, add eggs one at a time until fully incorporated. Add almond extract to the mixture.
  • Combine the flour, baking powder, and salt. Mix in flour until all is combined and the mixture is smooth and pale.
  • Fold the chopped almonds into the batter.
  • Spoon the mixture into the baking cups to fill about halfway. Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
  • Remove cupcakes from the oven and let cool for 5 minutes. Then, remove to baking racks to finish cooling. Allow them to completely cool before frosting.
  • Cut out the centers of the cupcakes. You can use a cupcake corer or a knife.
  • Fill the centers of the cupcakes with dulce de leche.

For the Frosting

  • In a mixing bowl, combine cream cheese and almond extract using an electric mixer.
  • Add powder sugar half a cup at a time and mix until all is combined. Add more powdered sugar if the consistency is too soft.
  • Pipe the frosting onto the cupcakes.
  • Sprinkle with finely chopped almonds.
  • Refrigerate cupcakes until ready to serve. Serve at room temperature.

Notes

  • Your ingredients should be at room temperature before you make the cake batter. This will mean that the ingredients combine more evenly creating an even texture.
  • Bake the cupcakes in a fully preheated oven so that they cook through evenly.
  • Let the cupcakes cool before frosting them. If they are still warm, the frosting will slide right off.

Nutrition

Calories: 321kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 169mg | Potassium: 48mg | Fiber: 1g | Sugar: 31g | Vitamin A: 537IU | Calcium: 36mg | Iron: 1mg