Description

Elegant and moist almond cupcakes infused with Amaretto liqueur and topped with a creamy almond buttercream frosting. These bakery-style treats offer a delicate nutty sweetness with a smooth, buttery finish.

Ingredients

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp almond extract

1/4 cup Amaretto liqueur

1/2 cup milk

1/2 cup finely chopped almonds (optional)

1 cup unsalted butter, softened (for frosting)

3–4 cups powdered sugar

2 tbsp Amaretto liqueur (for frosting)

1 tsp almond extract (for frosting)

1–2 tbsp heavy cream

Sliced almonds for garnish (optional)

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Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat softened butter and sugar for about 3 minutes until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in almond extract and Amaretto.
Gradually add dry ingredients alternating with milk, mixing just until combined. Fold in chopped almonds if using.
Divide batter evenly among muffin cups, filling each about two-thirds full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat softened butter until smooth and creamy. Gradually add powdered sugar, mixing well after each addition.
Add Amaretto, almond extract, and heavy cream. Beat until light and fluffy, adjusting consistency as needed.
Once cupcakes are fully cooled, pipe or spread frosting on top and garnish with sliced almonds. Optionally drizzle a small amount of Amaretto over cooled cupcakes before frosting for stronger flavor.

Notes

Replace Amaretto with milk or almond milk for a non-alcoholic version.

Substitute half of the milk with sour cream for a richer texture.

Toast sliced almonds before garnishing for enhanced flavor.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freeze unfrosted cupcakes for up to 2 months and frost after thawing.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 420 kcal
Sugar: 38 g
Sodium: 150 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 48 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 85 mg