Almond Cupcakes
So I made Almond Cupcakes last week. Almond Cupcakes, frosted with Almond Cream Cheese Frosting, topped with an Almond Fudge Ball (aka brigadeiro), and dressed up with sprinkles.
Speaking of the almond fudge ball on top. Let’s talk about it for a second.
In Brazil, we call it a brigadeiro. It’s basically cooked condensed milk with butter and flavoring (chocolate, nuts, fruit, coconut etc). You cook it over the stove until you achieve a soft ball consistency, let it cool, roll it into balls and coat in something like sprinkles, crushed nuts, shredded coconut, or sugar, to help the balls keep from sticking.
This post may contain affiliate links. I earn a commission from qualified purchases. Please read our Privacy policy here.
This treat is widely popular in Brazil, to the point that if you throw a birthday party and don’t serve these, you’ll probably get kicked out of the country immediately, and your family won’t speak to you anymore, in shame.
Brigadeiro is incredibly easy to make and I have never met anyone who hasn’t LOVED them!
Besides these Almond Cupcakes, I’ve actually topped a few of my other cupcakes with these types of treats. Like my Macadamia Coconut Cupcakes, and my Brigadeiro Cupcakes.
I felt like these cupcakes were so festive, they were fitting for a birthday present, what do you think?
What if we put them inside of a cute box like this one? I found it at TJ Maxx!!
And the sprinkles were also purchased at Tj Maxx, but I don’t remember what brand they were. I really didn’t notice. Just thought they were cute.
What could be a better birthday gift than cupcakes with sprinkles, a treat on top, inside of a pretty box?
Anyway, I really hope you liked today’s recipe, as these Almond Cupcakes were some of my favorites because I love almonds so much!
If you love almonds, these Almond Cupcakes are the treat for you.
And trust me on the fudge ball. You will be delighted!
I hope you have a fantastic day. Check bellow for some of my favorite cupcake recipes (besides these Almond Cupcakes):
Birthday Cupcakes, Flan Cupcakes, Grape Cupcakes, Cinnamon Roll Cupcakes
Almond Cupcakes
Ingredients
Almond Cupcakes
- 1 1/4 cups all-purpose flour 159 grams, 5.6 oz
- 1/2 cup almond flour 48 grams, 1.6 oz
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 3/4 cups granulated sugar 150 grams, 5.3 oz.
- 1 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup buttermilk
Almond Cream Cheese Frosting
- 1/2 cup cream cheese softened (113 grams, 4 oz)
- 6 tablespoons unsalted butter softened (85 grams, 3 oz)
- 3 cups powdered sugar 382 grams, 13.5 oz
- 1 cup almond flour 96 grams, 3.3 oz
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Almond Fudge
- 1 can condensed milk 396 grams, 14 oz
- 1/4 cup almond flour 24 grams, 0.8 oz
- 1 tablespoon butter
- 1/4 teaspoon almond extract
- 1 cup crushed almonds or finely chopped
Instructions
Almond Cupcakes
- Pre-heat oven to 350F.
- Sift all-purpose flour, almond flour, baking powder, baking soda and salt together. Set aside.
- Whisk eggs with a wire whisk for about 1 minute. They will become frothy and lightened in color. Add oil and whisk until combined.
- Add sugar and whisk for about 1 minute. You can use a mixer to do this, or simply a whisk. I usually go with just a whisk.
- Add vanilla and almond extract.
- Add half of the flour, whisk briefly until just combined.
- Now, add half of the buttermilk, and whisk until incorporated.
- Add the other half of the dry ingredients and whisk gently.
- Finally, add rest of the buttermilk. Make sure to just whisk the mixture until combined.
- Don’t overmix it!
- Pour batter evenly into a cupcake pan lined with cupcake liners, or buttered and floured.
- Bake for 10-12 minutes, checking in between to rotate pans.
- Remove from the oven once cupcakes are lightly golden brown and puffed.
Almond Cream Cheese Frosting
- Start by creaming the butter and cream cheese in the bowl of an electric mixer for about 2 minutes.
- Sift powdered sugar and almond flour together.
- With the mixer off, add sifted powdered sugar and almond flour to the cream cheese and butter mixture.
- Stir on low until sugar has been incorporated.
- Raise speed to medium-high and cream for a couple of minutes, until fluffy. Add extracts and mix to combine.
Almond fudge
- In a small saucepan combine condensed milk, almond flour, butter, and almond extract.
- Bring mixture to a boil over medium high heat. Once it gets to a boil, reduce heat to medium low. Keep stirring and cooking until mixture is very thick. It will take about 10 minutes, sometimes more depending on how low you have the heat on.
- Basically, you want to be able to flip the pan on the side, and the whole fudge should slide to the bottom. Brazilians usually describe this as looking like a wave at the beach, because the top part of the fudge mixture is supposed to curl up slightly resembling a wave. Trust me, you will be able to identify this step once you get there.
- When that happens, turn the heat off and transfer fudge to a heat-proof bowl.
- Let it cool down completely and chill it in the fridge for a few hours before rolling it up.
- Lightly grease your hands with butter, pick up small amounts of fudge with a spoon and roll it between your greased hands into a smooth ball.
- Coat in almond flour.
- You can place them in small paper liners they sell at most stores that carry cake decorating supplies.
- Store these in the fridge for up to 4 days, and in the freezer for up to a couple of months.
To assemble
- Pipe buttercream on top of cupcakes.
Storage
- Store in the fridge for up to 4 days.
Tenho vontade de fazer todas receitas, deliciosas!!!!!
Obrigada 🙂
Tried them…They were delicious! Thank you!!
I am so happy you liked them!! Thank you so much!!!
These were amazing!! I must admit that I did brush the tops of cupcakes with amaretto before icing to add an unexpected layer of flavor (for adults of course) and the outcome was unbelievable! I didn’t make the fudge but did sprinkle with sliced almonds. Superb recipe and I love the addition of almond flour in both the batter and icing.
Ohh what an amazing idea to add the amaretto!! Fabulous!! Thank you Tara!!!
So, I made these. Doubled the recipe. Everything was perfect constructing the cake, it came out beautifully. (I have made your almond raspberry cake a few times, (it’s my favorite!) so I was looking forward to this being wonderful!) I was very concerned about the “frosting”. I have not worked too much with almond flour outside of a cake, so I was terribly perplexed with the adding it to butter and conf sugar. Lol. I decided to go ahead with it anyway. I think it turned out how it was supposed to! It wasn’t awful…just different. The texture was very very different … it was definitely almond “floury” if that’s a word! I tried looking up this combination online but couldn’t find anything anywhere. You didn’t say much about it in the forward of the recipe. Do you mind giving me a bit of insight into this combination? I don’t think I could get the thought of comparing it to an all purpose flour mixed with butter and conf. sugar out of my mind. Overall, very nice. My picky husband and son ate them! Bringing the rest to the office for someone recently engaged!
These sound amazing and look beautiful! I wanted to ask what size frosting tip did you use to get that ruffle look? thank you!
I used a tip 2D