Almond Cupcakes with Almond Buttercream Frosting

These little cupcakes are really alomondy and a great change from just using vanilla to flavour cakes.

Making these cakes I also had more fun practicing my icing techniques. I recently got an icing bag coupler, which allows you to change nozzles on the piping bag while it’s full. In the picture you can see the different effects you can get with different sized nozzles.

Icing Techniques:

  • Swirls: Start on the outer edge of the cake and in a circular direction work your way into the centre of the cake.
  • Rosettes: Start at the centre and in a circular direction work your way outwards.
  • Raised Stars: Hold the nozzle a few millimeters above the surface of the cake, squeeze out the icing, slowly pulling away from the cake until you have the desired effect/height, stop squeezing and pull away.
  • Flat Stars: Hold the nozzle on the cake and squeeze until you have the desired effect.

Cupcake Ingredients:

Unsalted butter – 4oz/115g

Golden caster sugar – 4oz/115g

Self-raising flour – 2oz/55g

Ground almonds – 2oz/55g

Eggs – 2 medium

Almond extract – 1 teaspoon

Equipment:  Large mixing bowl, sieve, hand-mixer (or wooden spoon), spatula, 2 12-hole bun trays lined with 18 cupcake cases


  1. Preheat oven at 180°C/Fan 160°C/Gas 4.
  2. I use the all-in-one method. Place all the ingredients into the bowl and mix together (scraping down the sides with a spatula to make sure all the ingredients are combined) until light and glossy.
  3. Divide into cupcake cases and bake on the middle shelf for 15-20 minutes until the top is firm to the touch.
  4. Remove from oven, remove from tray, and place on a wire rack to cool.

Buttercream Ingredients:

Unsalted butter – 6oz/170g (softened)

Icing sugar – 12oz/340g (sifted)

Milk – 1-2 tablespoons

Food colouring – a few drops

Almond extract – 1 teaspoon

Equipment: Large mixing bowl, hand mixer (or wooden spoon), sieve, spatula, reusable piping bag, piping nozzles (I used the Wilton star tips 1M and 22)


  1. Add the butter to the mixing bowl and beat until soft and paler.
  2. Sift in half the icing sugar, and continue to beat until smooth, scraping the sides down with the spatula.
  3. Add the rest of the icing sugar and the milk and beat until smooth and light.
  4. Stir in the food colouring and almond extract until the colour is even.
  5. Put the nozzle in the piping bag, scoop in the icing, and you’re ready to go!


3 comments on “Almond Cupcakes with Almond Buttercream Frosting

  1. Yum! I adore almonds – ground almonds in particular. these must be delicious.

  2. what colour FOOD COLOURING please

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