Why You’ll Love This Recipe

I love these cupcakes because they bring that nostalgic, bakery-style wedding cake flavor right into my kitchen. The almond extract gives them a subtle yet unmistakable taste, and the texture is incredibly tender. They’re great for weddings, showers, birthdays, or anytime I’m craving something a little fancy without much fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Sour cream
Whole milk
Almond extract
Vanilla extract

For the frosting:

Unsalted butter, softened
Powdered sugar
Almond extract
Heavy cream or milk
Pinch of salt (optional)

Directions

I start by preheating the oven to 350°F and lining a cupcake tin with paper liners. In a bowl, I whisk together the dry ingredients—flour, baking powder, and salt.

In a separate large bowl, I cream the butter and sugar until light and fluffy. Then I beat in the eggs, one at a time, followed by the almond and vanilla extracts. I mix in the sour cream and milk, alternating with the dry ingredients, until everything is smooth and well combined.

I divide the batter evenly among the cupcake liners and bake for about 18–22 minutes, or until a toothpick comes out clean. After letting them cool completely, I whip up the frosting by beating the butter until creamy, then gradually adding powdered sugar, almond extract, and enough cream to get the texture I like.

Once the cupcakes are cool, I frost them generously and, if I’m feeling festive, top them with sliced almonds or sprinkles.

Servings and timing

This recipe makes 12 cupcakes.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Sometimes I add a bit of lemon zest to the batter for a citrusy twist or swap out the almond extract in the frosting for vanilla if I want a more neutral topping. For special occasions, I like to use a piping bag to frost them in elegant swirls and decorate with edible pearls or flowers. I’ve even made mini versions for party trays—they’re adorable and just as delicious.

storage/reheating

I store these cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If they’re chilled, I let them sit at room temp for about 30 minutes before serving so the frosting softens. They also freeze well—I just leave off the frosting, freeze the cupcakes, and frost them fresh when ready to serve.

FAQs

Can I use a cake mix as a base?

Yes, I’ve used a white cake mix and added almond extract and sour cream to give it that from-scratch taste. It’s a great shortcut if I’m short on time.

What kind of almond extract should I use?

I use pure almond extract for the best flavor. It’s strong, so a little goes a long way.

Can I make these cupcakes gluten-free?

Yes, I’ve had success with a 1:1 gluten-free flour blend. I just make sure the mix includes xanthan gum for proper texture.

How do I keep the cupcakes moist?

The sour cream in the batter helps keep them tender and moist. I also avoid overbaking and check them early with a toothpick.

What frosting tip should I use for a bakery-style swirl?

I like using a large star tip (like a Wilton 1M) to pipe classic swirls that look just like they came from a bakery.

Conclusion

Almond Wedding Cake Cupcakes are my go-to treat when I want something elegant yet simple. They’re tender, flavorful, and topped with a creamy almond frosting that makes every bite feel special. Whether I’m baking for a wedding shower or just treating myself, these cupcakes always bring a touch of sweetness and sophistication to the table.