These almond cupcakes were made for a family and friends gathering some time ago 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!
The cupcakes are moist and spongy with a bit of crunch from the almonds and hold a yummy surprise in the middle, dulce de leche. Life is better with cupcakes. If you don’t believe me, you should also try my Coconut Tres Leches Cupcakes!
Almond Cupcakes with Cream Cheese Frosting
This recipe is a delicious dessert featuring cupcakes with a pronounced almond flavor, enhanced by a dulce de leche filling. The cupcakes are crowned with a creamy, almond-infused cream cheese frosting, offering a delightful combination of textures and flavors.
Why You’ll Love This Recipe
This recipe offers a delightful combination of flavors and textures. The cupcakes are moist and flavorful, with a pronounced almond taste and a delicious dulce de leche filling. The creamy, almond-infused cream cheese frosting adds a tangy and smooth finish, making these cupcakes a perfect treat for any occasion. They are easy to make and versatile, suitable for parties, gatherings, or simply as a special homemade dessert.
Ingredients
For the cupcakes
- Butter: You’ll need 1 cup or 2 sticks of unsalted butter, softened to make this recipe. If you use salted butter, make sure to skip or adjust the salt in the recipe.
- Sugar: White granulated sugar is ideal for this recipe.
- Eggs: Make sure to get large size eggs of your choice.
- Almond Extract: Enhances the almond flavor, feel free to use vanilla extract if that is what you have on hand
- Self-Rising Flour: I like to use self-rising flour in some baking recipes because it contains leavening agents, making baking easier.
- Baking Powder: Helps the cupcakes rise and become light and fluffy.
- Salt: Balances sweetness.
- Chopped Almonds: Adds a crunchy texture and boosts the almond flavor.
- Dulce de Leche: Adds a delicious, caramel-like filling, providing a delightful contrast to the almond flavor. I use canned La Lechera Dulce de Leche but feel free to get your favorite or make your own.
For the frosting
- Almond Extract: Infuses the frosting with a pleasant almond flavor.
- Cream Cheese: Make sure the cream cheese is softened before making the frosting.
- Powdered Sugar: Sweetens and smoothens the frosting.
Step-by-Steps Instructions
- Preparing the Cupcakes: Preheat the oven to 350°F and place 18 paper baking cups in a muffin pan. In a mixing bowl, cream the butter and gradually add sugar using an electric mixer until the mixture is light and fluffy. Add eggs one at a time, followed by almond extract. Combine the flour, baking powder, and salt, then gradually blend into the wet mixture until smooth.
- Fold in the chopped almonds. Spoon the batter into the baking cups, filling them halfway. Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool for 5 minutes in the pan, then transfer to baking racks to cool completely. Core the cupcakes and fill the centers with dulce de leche.
Making the Frosting
- In a mixing bowl, combine cream cheese and almond extract using an electric mixer. Gradually add powdered sugar, half a cup at a time, until the frosting is smooth. If the consistency is too soft, add more powdered sugar. Pipe the frosting onto the cooled cupcakes and sprinkle with finely chopped almonds. Refrigerate the cupcakes until ready to serve, and serve at room temperature.
Serving Suggestions
These cupcakes are perfect for various occasions, from birthdays to casual gatherings. Serve them at room temperature to ensure the frosting retains its creamy texture. They pair well with a hot cup of coffee or tea for an afternoon treat.
Serve the almond cupcakes alongside glasses of chilled Blueberry Ginger Lemonade. The lemonade’s tartness complements the cupcakes’ sweetness, while the ginger adds a subtle warmth that enhances the almond flavor.
Recipe Variations
To make a delicious variation of this recipe you can swap the cream cheese frosting for a chocolate buttercream and create a delicious chocolate almond cupcake for those that love chocolate.
You can also use a vanilla buttercream frosting for a simple but delicious cupcake.
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Storage Tips
At Room Temperature: Store the cupcakes in an airtight container at room temperature for up to 2 days. This helps maintain the creamy texture of the frosting.
In the Refrigerator: For longer storage, place the cupcakes in an airtight container in the refrigerator. They can stay fresh for up to 5 days. Allow them to come to room temperature before serving to ensure the frosting remains soft and creamy.
Freezing: To freeze, place the cupcakes in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight and bring them to room temperature before serving.
Frequently Asked Questions
These delicious cupcakes are topped with the most delicious almond cream cheese frosting. Cream cheese frosting is my favorite icing of all. It’s sweet, creamy, and a bit tangy making the perfect combination to these out-of-this-world cupcakes.
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
These almond cupcakes are super delicious as they are, but you can easily swap the almond extract for another flavor like vanilla if you like. The cupcakes themselves are so light and fluffy, so you’ll enjoy them whatever flavor you make!
Recipe Notes and Tips
- 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.
- Keep the cupcakes in a well-sealed container to prevent them from drying out or absorbing odors from other foods.
More Desserts
- Easy Bread Pudding Recipe with Dulce de Leche Sauce
- Habichuelas con Dulce (Dominican Sweet Beans)
- Chocolate Molten Lava Cake
- Chocolate and Strawberry Cheesecake Parfait
- Apple Empanadas
- Coconut Flan
- Pumpkin Chocolate Chip Muffins
Almond Cupcakes With Cream Cheese Frosting Recipe
Author:Equipment
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
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
Dona says
Presuming the baking powder goes in with the flour into the mixture? Can’t wait to see how they turn out! Thanks!
StacieinAtlanta says
Those look fantastic!!! I especially love the cream cheese frosting…I love that stuff lol.
Vanessa says
Stacie, I love it too! It is my favorite.
Wendy Schultz says
Those look divine! I’ll have to give it a try!
Vanessa says
Wendy, you must. They are delicious!
kungphoo says
I am a huge fan of almond cookies, so i am sure that this is really good and moist.
Vanessa says
Ummm, almond cookies are very yummy too. If you like those, you would love these cupcakes. 😉 Thanks for passing by.
Emily says
Yummy! Looks really easy too.
Vanessa says
Hi Emily, yes they are very easy. Thanks you for coming by. 🙂
Terri | Sugar Free Glow says
These look amazing–love your photography too!
Vanessa says
thanks! 🙂
Kelly Carson 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.
Vanessa 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! 🙂