Ground almonds give these cupcakes a rich flavour and a nice moist crumb.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine


Butter Icing:


In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in almond extract.

In separate bowl, whisk together flour, ground almonds, baking powder and salt ; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into paper-lined or greased muffin cups.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.


Butter Icing

This classic is easy to tint with paste food colouring. Use a piping bag fitted with a star tip. If you like, top with coloured sprinkles as we did in the photo.

In bowl, beat butter until light; beat in sugar, 1/2 cup (125 mL) at a time. Beat in milk and vanilla. Makes about 2 1/2 cups (625 mL), enough for 12 cupcakes.

Nutritional facts Per cupcake: about

  • Sodium 142 mg
  • Protein 3 g
  • Calories 211.0
  • Total fat 11 g
  • Potassium 69 mg
  • Cholesterol 52 mg
  • Saturated fat 5 g
  • Total carbohydrate 26 g


  • Iron 6.0
  • Folate 12.0
  • Calcium 4.0
  • Vitamin A 8.0
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Almond Cupcakes with Butter Icing