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Almond Amaretto Cupcakes

Almond Amaretto Cupcakes
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These Almond Amaretto Cupcakes are the perfect mix of indulgence and sophistication. With soft almond-flavored cupcakes, a luscious white chocolate amaretto ganache center, and fluffy almond frosting, each bite feels like a little trip to dessert heaven. Whether it’s a fancy celebration or just a treat for yourself, these cupcakes bring elegance right to your table.

Ingredients

Scale
For the Ganache:
  • 8 oz white chocolate chips (high quality for rich flavor)
  • 5 tbsp (75ml) Amaretto (or ¾ tsp almond extract for non-alcoholic)
  • 3 tbsp (45ml) heavy whipping cream

For the Cupcakes:

  • 6 tbsp (84g) unsalted butter, softened
  • ¾ cup (155g) granulated sugar
  • 6 tbsp (86g) sour cream (or Greek yogurt substitute)
  • 1½ tsp almond extract
  • 3 egg whites, room temperature
  • 1¼ cups (163g) all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 6 tbsp (90ml) milk
  • 2 tbsp (30ml) water

For the Frosting:

  • ¾ cup (168g) unsalted butter, softened
  • ½ cup (95g) shortening (optional for stability)
  • 5 cups (575g) powdered sugar
  • 1½ tsp almond extract
  • 3–4 tbsp (45–60ml) water or milk

Garnish (Optional):

  • Sliced almonds

Instructions

Step 1: Prep the Ganache

  1. Combine the white chocolate chips in a medium bowl.
  2. In a separate microwave-safe cup, heat the heavy cream and amaretto until it begins to boil. Pour over the chocolate.
  3. Let it sit for 2–3 minutes, then whisk until smooth. If needed, microwave for a few seconds to melt any stubborn lumps.
  4. Chill the ganache in the fridge for 2–3 hours, just until firm enough to whip.

Step 2: Bake the Cupcakes

  1. Preheat the oven to 350°F (176°C). Line a cupcake pan with liners.
  2. Cream butter and sugar together for 3–4 minutes until fluffy. Add sour cream and almond extract, mixing well.
  3. Add egg whites in two parts, beating after each addition.
  4. In a separate bowl, whisk the flour, baking powder, and salt. In another small container, mix milk and water.
  5. Alternate adding dry ingredients and the milk mixture to the batter, starting and ending with the dry. Only mix until just combined.
  6. Divide batter evenly into liners, filling about halfway. Bake for 15–17 minutes. Let cool completely.

Step 3: Whip Ganache & Fill Cupcakes

  1. Whip the chilled ganache (medium-high speed) until soft peaks form and it’s light and fluffy (around 5–7 minutes).
  2. Core the cupcakes by cutting out a small center (1-inch deep). Spoon or pipe the ganache into the holes.

Step 4: Frost & Assemble

  1. Beat butter and shortening (if using) until smooth. Add half the powdered sugar and beat on low. Stir in almond extract and a few tablespoons of liquid (water or milk).
  2. Add the remaining powdered sugar and adjust consistency as needed. Beat until creamy.
  3. Using a piping bag with a star tip, frost swirls onto the cupcakes. Sprinkle on sliced almonds if desired.

Notes

Pro Tips

  • Avoid Overmixing: This keeps your cupcakes light and airy.
  • Ganache Fix: Too thick? Let it sit at room temp for a few minutes. Too thin? Chill a little longer.
  • Frosting Stability: Shortening helps hold shape, but you can skip it if you prefer all butter.

Storage & Make-Ahead Tips

  • Store cupcakes in an airtight container in the fridge for up to 3 days. Bring them to room temperature before serving.
  • Freeze unfrosted cupcakes for up to a month by tightly wrapping in plastic wrap. Thaw and assemble when ready.

Customizations

  • Non-Alcoholic: Replace amaretto with almond extract.
  • Gluten-Free: Substitute the flour with a 1:1 gluten-free blend (with xanthan gum).
  • Seasonal Touch: Add cinnamon to the batter for winter or fresh berries for summer.

Find it online: https://cakeshungry.com/almond-amaretto-cupcakes/