Recipe: Almond Butter Cupcakes with Almond Butter Buttercream.

almond butter cupcake

I am a super huge peanut butter fanatic. However, there is one thing better than peanut butter – almond butter. If you have never had almond butter, I suggest you run out right now and get yourself some (unless you’re allergic to nuts – then DO NOT DO THAT). But if you like peanut butter, and you like almonds, then you’ll love almond butter. And what’s the one thing that’s even better than almond butter? Dessert made with almond butter, of course!

I had purchased a jar of it recently, and was sitting around daydreaming about what to bake next, when images of said jar floated into my mind…and I decided to try baking almond butter cupcakes with almond butter buttercream. I started with a recipe for a regular cake made with brown sugar, and carefully adjusted the ingredients based on the addition of the almond butter. The batter looked (and tasted) pretty fab. So far, so good.

almond butter makes batter better.

almond butter makes batter better.

I baked the cupcakes, and while I waited for them to cool, I made almond butter buttercream to top them. If you’re gonna do it, you might as well go all out.

cooling time.

cooling time.

I just did a simple spiral top with a large round tip. They looked like so:

all almond, all the time.

all almond, all the time.

Because it was right before Halloween, I even used orange and black baking cups. I put them in a box, and sent them out into the world to be enjoyed (but kept three for myself and my boyfriend as he LOVES almonds even more than I).

what's in the box?!

what’s in the box?!

People went nuts over them. (See what I did there?). Anyway, here’s the recipe…Enjoy!

Almond Butter Cupcakes.

What you’ll need:

1/2 cup dark brown sugar

1 egg

1 tablespoon canola oil

1 teaspoon almond extract

1 tablespoon baking powder

1 cup flour

1/2 cup fat free milk

1/4 cup almond butter

What you’ll do:

Preheat the oven to 350 degrees. In a large bowl, beat the sugar, egg, oil, and almond extract. In a separate bowl, whisk together the flour and baking powder, and add to the first bowl, along with the milk, and beat together until just combined. Add the almond butter, and beat until smooth. Line a muffin tin with paper liners, and fill each about halfway. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Makes about a dozen cupcakes.

Almond Butter Buttercream.

What you’ll need:

1/2 cup butter, softened

2/3 cup almond butter

2 cups confectioners sugar

1 teaspoon almond extract

4 tablespoons heavy cream

What you’ll do:

In a large bowl, cream together the butter and almond butter. Add the almond extract, and the sugar – one cup at a time, beating well between each cup. Add the heavy cream, one tablespoon at a time – you may want to add more or less than 4 tablespoons, depending on your desired consistency. I found 4 to be perfect.

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2 thoughts on “Recipe: Almond Butter Cupcakes with Almond Butter Buttercream.

  1. Pingback: Pumpkin Almond Chocolate Covered Cake Balls (or “How a Cheap Box Cake Became Something Amazing”). | Small Indulgences

  2. Pingback: Pumpkin Almond Chocolate Covered Cake Balls (or “How a Cheap Box Cake Became Something Totally Amazing”). | Small Indulgences

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