There is nothing in the world like Almond Amaretto Cupcakes topped with Almond Buttercream Frosting. The cake is light and fluffy and the little hint of Amaretto is just perfect. Of course topping it off with Almond Buttercream Frosting is the perfect way to top this delicious cake.

Ingredients for the Cupcakes

1 1/2 cups all purpose flour

3/4 cup almond flour

2 tsp baking powder

3/4 tsp salt

3/4 cup unsalted butter at room temperature

1 1/2 cup granulated sugar

3 large eggs at room temperature

1 1/2 tsp vanilla extract

3/4 cup milk at room temperature

1/4 cup Amaretto liqueur

Ingredients for Frosting

1 cup unsalted butter, softened

4 cups confectioners sugar

1/4 cup heavy cream, half-and-half or whole milk at room temperature

2 teaspoons almond extract

Optional: Chopped slivered almonds for topping

Directions for Cupcakes

Preheat oven to 350 degrees.

Line cupcake tins with cupcake liners.

In a medium bowl, whisk flour, almond flour, baking powder and salt until well combined. Set aside.

In a small bowl, combine milk and Amaretto. Set aside.

Using a stand alone mixer, cream the butter and sugar on med-high until pale yellow and fluffy (about 3 minutes).

Add the eggs and Add vanilla extract.

Alternate adding 1/2 of the flour mixture and amaretto milk mixture, beginning and ending with the remaining flour mixture. Mix thoroughly each time.

Bake for about 20 minutes or until you do a toothpick check into the center and it comes out mostly clean.

Remove the cupcakes from the tins after ten minutes and cool completely before frosting.

Directions for Frosting

Using a handheld or stand alone mixer, beat the butter on medium speed until creamy, about 2 minutes.

Add 4 cups confectioners sugar, the heavy cream, half-and-half or milk and almond extract. Beat for 2 minutes until it’s the perfect consistency for frosting.

Top the cupcakes with chopped sliced almonds for the perfect decor and extra almond flavoring.