This post may contain affiliate sales links. Please read my disclosure policy.
These Almond Amaretto Cupcakes have a moist almond cupcake, almond frosting and a fluffy white chocolate amaretto center!
Almond Cupcakes with Almond Frosting
So Christmas Eve night, something rare happened. The hubs baked with me! It was sort of unintentional. We’d gotten into bed and were ready to go to sleep, but then all of a sudden I realized I’d forgotten to put together the overnight breakfast casseroles for Christmas morning. I’d prepped some things, but they still had to actually be put together. When I told the hubs, he got up with me to help so it went faster.
I put together the egg casserole and the hubs put together the cake batter french toast casserole. He felt like I shouldn’t have to put together my own birthday breakfast. 🙂 After a few minutes of putting things in bowls, he got confused.
“Wait, what’s this?” he said, pointing at the recipe.
“That’s tablespoons. Five tablespoons of sprinkles,” I said.
“So what’s this?” he said.
“That’s teaspoons.”
“Crap. I added too much cinnamon and vanilla.”
He’d added 2 tablespoons instead of 2 teaspoons. Quite a difference. 🙂 Fortunately, it’s hard to mess up a birthday cake french toast casserole. The more cinnamon and vanilla, the more better. We had a good laugh and rolled with it.
It still turned out great, but you’ll be happy to know he wasn’t in the kitchen when I put these cupcakes together. You never know what could’ve happened. 😉
These cupcakes are seriously delicious and were made by request. The base cupcake is moist and fluffy and uses almond extract for the flavor. The first step of the process of making the batter is the most important – the creaming. Be sure to fully cream the butter and sugar together until it’s lighter in color and fluffy in texture. You’ll be able to see it change. It adds air to the batter that gives the cupcake it’s fluff.
The frosting is a classic american buttercream, also flavored with almond extract. If you’re feeling the amaretto though, you could totally add some of that in there too, in place of the water or milk. I like to use a combination of butter and shortening in the frosting. I prefer the texture and flavor and it stays firmer at room temperature, but if you would prefer all butter you can just replace the shortening with additional butter.
The filling is flavored with amaretto, an almond flavored liqueur. It’s a whipped white chocolate ganache that’s so light and perfect with the cupcake! To make the ganache, heat the heavy whipping cream and amaretto, then pour it over the white chocolate chips. Whisk them together until smooth, then refrigerate until it has firmed up. It will still be a little soft, but firm. Add the ganache to a mixer and bowl fitted with the whisk attachment and whip until soft peaks form, about 5-7 minutes. You’ll notice the color of the ganache lighten. It’s light, fluffy and SO good!
The final cupcake is delightful! It’s so light and yummy, with great almond flavor! I could just about eat all of them in one sitting. 🙂
You might also like:
Almond Amaretto Bundt Cake
Amaretto Cheesecake
Raspberry Almond Shortbread Icebox Cake
Raspberry Almond Layer Cake
Raspberry Amaretto Cheesecake Trifles
Mini Berry Almond Cheesecakes
Cherry Almond Amaretto Ice Cream Cake
Almond Amaretto Cupcakes
- Prep Time: 3 hours
- Cook Time: 17 minutes
- Total Time: 3 hours 17 minutes
- Yield: 12-14 Cupcakes
- Category: Cupcakes
- Method: Oven
- Cuisine: American
Description
These Almond Amaretto Cupcakes have a moist almond cupcake, almond frosting and a fluffy white chocolate amaretto center!
Ingredients
WHITE CHOCOLATE AMARETTO FILLING
- 8 oz white chocolate chips
- 5 tbsp (75ml) Amaretto
- 3 tbsp (45ml) heavy whipping cream, cold
ALMOND CUPCAKES
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cups (155g) sugar
- 6 tbsp (86g) sour cream
- 1 1/2 tsp almond extract
- 3 egg whites
- 1 1/4 cups (163g) all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp (90ml) milk
- 2 tbsp (30ml) water
ALMOND FROSTING
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (95g) shortening
- 5 cups (575g) powdered sugar
- 1 1/2 tsp almond extract
- 3–4 tbsp (45-60ml) water or milk
- Sliced almonds, broken into pieces
Instructions
1. To make the ganache, put the white chocolate chips in a medium sized bowl.
2. Put the amaretto and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil.
3. Pour the cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If needed, microwave the mixture for 10-20 more seconds, then whisk until smooth.
4. Set the ganache in the fridge to firm up, about 2-3 hours.
5. To make the cupcakes, preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
6. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
7. Add sour cream and almond extract and mix until well combined.
8. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
9. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
10. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
11. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
12. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
13. While the cupcakes cool, finish the ganache. Put the ganache in the bowl of a mixer and whip with the whisk attachment until soft peaks form, about 5-7 minutes. You’ll notice the ganache lighten in color.
14. Cut out the centers of the cupcakes. You can use a cupcake corer or a knife.
15. Fill the centers of the cupcakes with the white chocolate ganache. Set the cupcakes in the fridge while you make the frosting.
16. To make the frosting, combine the butter and shortening with a mixer until smooth.
17. Add about half of the powdered sugar and mix until smooth and well combined.
18. Add 3 tablespoons of water or milk and the almond extract to the frosting and mix until well combined.
19. Add remaining powdered sugar and mix until smooth. Add additional water or milk as needed to get the right consistency.
20. Pipe the frosting onto the cupcakes. I used Ateco tip 844.
21. Press broken sliced almonds onto the sides of the bottom of the frosting. Refrigerate cupcakes until ready to serve. Serve at room temperature.
Notes
To make the cupcakes non-alcoholic, leave out the amaretto in the filling and use 5 1/2 tablespoons of heavy whipping cream and 3/4 teaspoon of almond extract.
Nutrition
- Serving Size: 1 Slice
- Calories: 590
- Sugar: 59.5 g
- Sodium: 158.9 mg
- Fat: 32 g
- Carbohydrates: 70.9 g
- Protein: 5 g
- Cholesterol: 49.5 mg
Filed Under:
Enjoy!
if i wanted to make these chocolate, do you know how much coco i would add?
Which part are you trying to make chocolate? Just the cupcake? I might suggest using this chocolate cupcake.
I took the cupcake centers and some leftover ganache and icing and mixed it together. I melted the leftover white chocolate and dipped the mixture, formed into balls, for a tasty cake pop! Nothing wasted!
Such a great idea!
Plz tell me why my cupcake has brawn spots
I made these wonderful Amoretto cupcakes for my daughter’s bridal shower. Absolutely delicious! Lots of compliments and no leftovers! Thank you for the wonderful recipe. I’ll be making these again!
Awesome! I’m so glad they were a hit!
Where can I find amerreto flavor? Or can I substitute with almond extract?
Amaretto is a liqueur that you can buy at the liquor store. Replacing it in the filling with a little almond extract would be fine, but you’d need to then adjust the amount of heavy whipping cream to about 5 tablespoons.
I loved these cupcakes, but I had an issue with the ganache. after I whipped it for about a minute the ganache hardened, it looked as though it had separated / curdled. any idea why this would have happened?
can these be baked frozen then when ready to serve fill them
Yes, they can.
I made these this morning for our Thanksgiving dessert and they were a HUGE hit! Delicious…. My husband says that they have moved up to his favorite cupcakes I’ve made, and my nieces each ate THREE of them!
I’m so glad everyone enjoyed them!
I just made them for my mother in law,i must say these are best cupcakes i ever tasted,they were finished before i closed the door,will do them for my christmas party.thank you,its a keeper
So glad you enjoyed them!
Can I make these ahead and freeze them?
For best results, I would usually suggest just freezing the cupcake itself and then making the mousse and frosting after they’ve defrosted and you’re ready to use them.
Hi I had left over filling and frosting not much but I didn’t want to toss it so I froze both of them. A few days later I defrosted them both on my counter and made another batch of cupcakes they both defrosted beautifuly no problems. It really went quick since both were already made. I plan on making more and freezing it in the future to save on time when I know I’ll be making these. Hope this helps
Hi LIndsay, Thank you for sharing your recipe. I made these today and they were moist and absolutely delicious. Thank you 🙂
I’m so glad you enjoyed them!
Hi Lindsay!
I’m hoping to make your filling for wedding cupcakes next weekend and have a few questions. The bride wants an almond mousse, would you say this would be a good filling to use? Also does the filling harden once refrigerated because of the chocolate? Thank you!
It doesn’t really harden, but it’ll thicken when cold. I would think it’d be fine in a cake, but you might want to try it before using it for the wedding. 🙂
Hi Lindsay!
These cupcakes look exactly like a cupcake I used to be head over heels for that a local bakery used to make all the time then suddenly stopped. The only difference is, they were not stuffed but had the greatest combo of the amaretto and almond flavor ratio, Can you kindly tell me how I can make them without the filling and still get that amaretto flavor? thanks so much! can’t wait to try them!
One option would be to use Amaretto in place of the water or milk in the frosting.
So it 12:40 a.m. and I’m looking for something to bring to my husband’s Christmas in the Hall luncheon. It’s the only day of the year family gets to go inside. Last year we were out of town so this year I really have to BRING it BIG. Thank you these will be a big hit.
Sorry meant freeze cupcakes and fill day before wedding?
The cupcakes can be frozen. Just be sure to wrap/seal them well and defrost in the fridge. I haven’t ever frozen the filling, so I’m not sure.
Going to make these for a cupcake table for a wedding. Was wondering if they can be frozen. Oh course without frosting. Or should I refrigerate the cupcake and then fill day before wedding? Thanks
I want to make these for a party on Saturday, but I have to travel out of town for work all week and do not return home until Friday evening. Can I make the cupcakes now and freeze them, and then just ice them when I get to the party?
That should be fine. Just be sure to wrap them well before freezing and then defrost in the fridge.