Almond Amaretto Cupcakes

Picture this: moist, almond-flavored cupcakes filled with a dreamy white chocolate amaretto ganache and topped with rich almond frosting. Sound fancy? It is—but don’t worry, I’ll walk you through every step. These treats bring the flavors of Italian desserts to your kitchen. Think comfort meets elegance. Perfect for celebrations or even a rainy Saturday.

The Recipe at a Glance

• Time Needed: About 3.5 hours (most of it is chilling the ganache). Active prep? Just 45 minutes.
• Skill Level: Intermediate—best if you’ve baked before.
• Yields: 12 cupcakes.
• Equipment:
• Mixing bowls
• Hand or stand mixer
• Cupcake pan with liners
• Piping bag (or a spoon works too)

Pro Tip:

To save time, make the ganache a day or two ahead. You can also bake the cupcakes one day early and keep them stored airtight.

What You’ll Need

For the Ganache Filling:

• White chocolate chips (high-quality is best)
• Amaretto liqueur (or almond extract if avoiding alcohol)
• Heavy cream

For the Cupcakes:

• Unsalted butter (softened)
• Granulated sugar
• Sour cream (or Greek yogurt)
• Almond extract
• Egg whites
• All-purpose flour
• Baking powder
• Salt
• Milk + water mix

For the Frosting:

• Butter + shortening (for stability)
• Powdered sugar
• Almond extract
• Milk or water

Garnish:

• Sliced almonds (optional, but they add crunch and style).

How to Make Them: Step-by-Step

Step 1: Whip Up the Ganache

1. Place your white chocolate chips in a bowl.
2. Heat the cream and amaretto (or almond extract) until just boiling.
3. Pour the hot liquid over your chocolate. Let it sit 2–3 minutes, then whisk until smooth.
4. Chill it in the fridge for 2–3 hours.

✨ Tip: If it’s lumpy, microwave it for 10–20 seconds and whisk again.

Step 2: Bake the Cupcakes

1. Preheat your oven to 350°F (176°C). Line your pan with cupcake liners.
2. Cream butter and sugar until fluffy (3–4 minutes). Add sour cream and almond extract.
3. Mix in egg whites (in two additions).
4. Combine dry ingredients in one bowl and your milk + water mix in another. Alternate adding them to the batter: dry, liquids, then dry again.
5. Fill liners halfway (about 2 tablespoons per cupcake).
6. Bake for 15–17 minutes. Toothpick test: it should come out clean but moist.

Step 3: Fill the Cupcakes

1. Take the ganache from the fridge and whip it until soft peaks form (5–7 minutes).
2. Core out the center of each cooled cupcake (about 1 inch deep). No corer? Use a knife—easy!
3. Fill each hole with ganache. Refrigerate while you make the frosting.

Step 4: Frost and Decorate

1. Beat butter and shortening together until smooth. Add half the powdered sugar.
2. Mix in almond extract and a bit of milk until creamy. Add the rest of the powdered sugar. Adjust consistency with more liquid if needed.
3. Pipe frosting (use a star tip if you have one) onto each cupcake.
4. Gently press sliced almonds around the frosting for a fancy touch.

Mix It Up: Variations to Try

• Non-Alcoholic Option: Swap the amaretto for almond extract.
• Gluten-Free: Use a cup-for-cup gluten-free flour blend (make sure it has xanthan gum).
• Seasonal Twist: Add raspberries in summer or cinnamon to the batter for holiday vibes.
• Simple Version: Skip the almonds on top—they’re just for flair.

Storing & Serving Tips

• These cupcakes taste best at room temperature. If chilled, set them out 30 minutes before serving.
• Store leftovers in an airtight container in the fridge—they’ll be fresh for 3 days.
• Want to freeze? Wrap unfrosted cupcakes tightly in plastic wrap and foil. They’ll last up to a month.

With their soft crumb, creamy filling, and rich frosting, these Almond Amaretto Cupcakes are the ultimate indulgence. So, grab your apron and treat yourself—you deserve it! Happy baking!

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