These brown butter almond cupcakes are topped with a light, fluffy almond Swiss meringue buttercream frosting! These cupcakes are super simple but full of toasty, nutty flavor! For extra almond flavor I use both almond extract* and almond flour* in these cupcakes!
How to Make Brown Butter
This is optional but the extra time is so so worth it! Browning the butter gives it a toasty, nutty flavor that perfectly compliments all the almond flavor in these almond cupcakes!
- In a small saucepan, melt ½ cup (1 stick) of unsalted butter over medium heat.
- Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma.
- Once you see brown specs, stir for just a few more seconds (it browns super quickly).
- Remove from the heat and immediately pour into a different bowl to prevent it from burning.
- Let it cool slightly (5-10 minutes) before using.
Swiss Meringue Buttercream
I love Swiss meringue because it's not nearly as sweet as traditional American buttercream and it's super stable which makes it great for piping. It sounds kind of intimidating, but I promise it's actually super easy!
To make meringue, you really need a stand mixer*. A hand mixer* will do in a pinch, but be forewarned that your arm will get tired!
- In the bowl of a stand mixer, whisk the sugar into the egg whites then set the bowl over a saucepan filled with about two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out (about 3-4 minutes).
- Place the bowl on the stand mixer and fit with the whisk attachment. On medium-high speed, beat the mixture until stiff peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl in the fridge for 10 minutes, then return to the mixer and continue beating until stiff peaks form.
- If the bowl and meringue still feel warm, wait until both cool to room temperature before adding the butter in the next step (or else the butter will melt). You can place the bowl in the fridge to speed up cooling.
- Switch the stand mixer to the paddle attachment. On medium-high speed, add the butter 1 tablespoon at a time. Wait for the butter to fully mix in before adding the next tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the almond extract and salt for about 30 seconds.
- The buttercream should be thick, creamy, and smooth. If your mixture has become too thin and soupy after you add the butter, place the entire bowl in the refrigerator for 20 minutes to cool down, then return it to the mixer and beat on medium-high speed until thickened.
Note: Depending on the type of bowl you use, it may take longer for the swiss meringue to cool. I have glass, stainless, and ceramic KitchenAid bowls and I've found the stainless cools fastest.
Cupcake Decorating Tips
- To decorate all of my cakes and cupcakes, I use this Wilton Decorating Kit* and I love it! It’s super easy to use and has a ton of tips in different sizes. For these cupcakes, I used the 1M tip*.
- Make sure you let the cupcakes cool completely before frosting!! After frosting garnish with sliced almonds.
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Almond Cupcakes with Swiss Meringue Buttercream
These brown butter almond cupcakes are topped with a light, fluffy almond Swiss meringue buttercream frosting! These cupcakes are super simple but full of toasty, nutty flavor! For extra almond flavor I use both almond extract and almond flour in these cupcakes!
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Servings: 12 cupcakes
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Ingredients
Almond Cupcakes
- ½ cup brown butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ teaspoons almond extract
- 1 ¼ cups cake flour, substitute all purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup whole milk
Swiss Meringue Buttercream
- 3 large egg whites, room temperature
- 1 cup granulated sugar
- ¾ cup unsalted butter, room temperature
- 1 teaspoon almond extract
- pinch kosher salt
- sliced almonds, for garnish
Instructions
Almond Cupcakes
- Brown the butter: In a small saucepan, melt butter over medium heat. Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma. Once you see brown specs, stir for just a few more seconds (it browns super quickly). Remove from the heat and immediately pour into a different bowl to prevent it from burning. Let cool for 5-10 minutes. If you don’t want to use browned butter you can just used melted butter.
- Preheat the oven to 350°F and line a 12 cup muffin pan with cupcake liners.
- Whisk the flour, almond flour, baking powder, baking soda, and salt together in a large bowl.
- In a separate bowl, whisk the brown butter, sugar, eggs, vanilla, and almond extract together until combined.
- Stir in about half of the flour mixture. Then stir in the milk and the rest of the flour mixture and mix until fully combined. The batter will be thin.
- Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
- Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
- Remove from pan and let cool on wire rack.
- Let cupcakes cool completely before frosting.
Swiss Meringue Buttercream
- In the bowl of a stand mixer, whisk the sugar into the egg whites then set the bowl over a saucepan filled with about two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out (about 3-4 minutes).
- Place the bowl on the stand mixer and fit with the whisk attachment. On medium-high speed, beat the mixture until stiff peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl in the fridge for 10 minutes, then return to the mixer and continue beating until stiff peaks form.
- If the bowl and meringue still feel warm, wait until both cool to room temperature before adding the butter in the next step (or else the butter will melt). You can place the bowl in the fridge to speed up cooling.
- Switch the stand mixer to the paddle attachment. On medium-high speed, add the butter 1 tablespoon at a time. Wait for the butter to fully mix in before adding the next tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the almond extract and salt for about 30 seconds.
- The buttercream should be thick, creamy, and smooth. If your mixture has become too thin and soupy after you add the butter, place the entire bowl in the refrigerator for 20 minutes to cool down, then return it to the mixer and beat on medium-high speed until thickened.
Notes
Store in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1 | Calories: 362kcal | Carbohydrates: 34.7g | Protein: 2.9g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 89mg | Sodium: 296mg | Fiber: 0.3g | Sugar: 34.1g
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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