Almond Cupcakes


I noticed that I had some lemon buttercream frosting leftover from the last time I made cupcakes, so I figured what better to make than MORE cupcakes? I felt like almond cupcakes would go nicely with the lemon frosting & dug out my trusty cupcake book for a recipe. The cupcakes came out really well, the smell of almond while they were baking was to die for, the only problem was that the recipe only makes 8. 


  • 175g of butter, softened
  • 175g of caster sugar
  • 3 eggs, lightly beaten
  • 1tsp of vanilla extract
  • 150g of self raising flour
  • 55g of ground almonds


1. Preheat the oven to 180°C & put eight paper cases in a muffin tray.
2. Place the butter & caster sugar in a large bowl & beat together until they become light and fluffy. Gradually beat the eggs and vanilla extract into the mix. Sift in the flour and with the use of a metal spoon, gently fold the ground almonds into the mixture. 
3. Spoon the mixture into the paper cases & bake in the preheated oven for 20-25 minutes or until risen, golden & firm to the touch. Transfer to a wire rack to cool. 
4. Eat & enjoy!

PS, in case anyone was wondering what my trusty cupcake book is, it’s called ‘The Cupcake’ & you can find out more about it & maybe even purchase it here.

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