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 mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: American
Servings: 18 Cupcakes
Calories: 321kcal
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 Frosting
- 8 oz cream cheese
- 1/2 teaspoon almond extract
- 3 cups powder sugar
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.
- 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.
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