Sweet and moist almond cupcakes are filled with creamy dulce de leche and topped with a delicious cream cheese frosting. Simple and easy to make, they are perfect for any occasion.
Life is better with cupcakes. Don’t ask me why, it just is. Really!
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. 😋
If you like this recipe, be sure to also try my Coconut Tres Leches Cupcakes!
Ingredients
For the cupcakes
- Butter
- Sugar
- Eggs
- Almond Extract
- Self-Rising Flour
- Baking Powder
- Salt
- Chopped Almonds
- Dulce de leche
For the frosting
- Almond Extract
- Cream Cheese
- Powdered Sugar
How to make almond cupcakes
- 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.
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.
Frosted or unfrosted, these cupcakes will keep well in the fridge for two to three days. If unfrosted, they are able to be keep at room temperature. Keep them in an airtight container so that they don’t dry out.
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.
More Desserts
- Habichuelas con Dulce (Dominican Sweet Beans)
- Chocolate Molten Lava Cake
- Chocolate and Strawberry Cheesecake Parfait
- Apple Empanadas
Almond Cupcakes with Cream Cheese Frosting
Author: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! 🙂