Toasted Almond Crumble Cupcakes
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Ingredients
Almond Shortbread Crumble
- ¼ cup All-purpose flour
- 1 ½ Tbsp Domino® Baker’s Sugar™
- 2 Tbsp Salted butter, softened
- ¼ cup Finely chopped or crushed sliced almonds
Vanilla Almond Cupcakes
- 1 ¼ cups Cake flour
- ¾ cup Domino® Baker’s Sugar™
- 1 ½ tsp Baking powder
- ¼ tsp Salt
- ½ cup Unsalted butter, softened and cut into cubes
- 2 Large eggs, room temperature
- ⅓ cup Whole milk, room temperature
- ¼ cup Sour cream, room temperature
- 1 ½ tsp Almond extract
- 1 tsp Vanilla extract
Almond Buttercream
- 1 cup Butter, softened
- 3 ½ cups Domino® Powdered Sugar
- 2 tsp Almond extract
- 1 tsp Vanilla extract
- 1 Tbsp Heavy whipping cream
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Instructions
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Prep Time: 30 minutes / Cook Time: 25 minutes / Yields: 12-14 cupcakes
Almond Shortbread Crumble
Step 1
Preheat oven to 350°F. Line a small baking sheet with parchment paper.
Step 2
In a small bowl, mix flour and Domino® Baker’s Sugar™. Add softened butter and beat with an electric mixer until crumbly. Add the almonds and mix until incorporated.
Step 3
Spread onto parchment-lined baking sheet. Bake for 7 minutes, or until golden and just beginning to brown at the edges and it has reached the desired level of toastiness. Let cool completely; it will crisp as it cools.
Vanilla Almond Cupcakes
Step 1
Line a muffin tin with 12-14 cupcake liners (Choose 12 if you prefer larger, more domed cupcakes)
Step 2
In a large bowl, whisk together cake flour, Domino® Baker’s Sugar™, baking powder, and salt. Add softened butter and mix on low until the mixture looks like damp sand. (This is called the reverse-creaming method)
Step 3
In a separate bowl, whisk eggs, milk, sour cream, almond extract, and vanilla extract until smooth. With the mixer on low, slowly pour the wet ingredients into the flour-butter mixture. Mix just until smooth and fully combined — do not overmix.
Step 4
Divide the batter evenly between 12-14 cupcake liners, filling about 2/3 to ¾ full.
Step 5
Bake at 350°F for 16-20 minutes, or until tops spring back and a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Almond Buttercream
Step 1
In a large bowl, beat butter until creamy and pale (2–3 minutes). Add sifted Domino® Powdered Sugar, one cup at a time, and beat until combined. Then, add almond extract, vanilla extract, and heavy cream.
Step 2
Beat on medium-high until light and fluffy, scraping down sides as needed. Use a spatula or wooden spoon to stir and deflate air bubbles, leaving the frosting smooth and creamy. Transfer the buttercream to a piping bag fitted with a large round tip.
Assemble Cupcakes
Step 1
Pipe a swirl of buttercream around each cooled cupcake. Use the back of a spoon to make a small cavity indentation on the top. Sprinkle almond crumble generously over the top.
Additional Tips
- These cupcakes are best enjoyed the day they’re assembled to preserve the crispness of the topping.
- Store any leftover cupcakes in an airtight container at room temp for 1 day or in the fridge for up to 3 days.
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Meet the Chef:
Danielle Rodgers
@frenchvanillabaker
Danielle is a food photographer, home baker, and the creator behind French Vanilla Photography & Bakery. She has a passion for creating elevated desserts that are still simple and approachable for the everyday busy baker. Although Danielle isn’t French, she enjoys traveling to Paris, indulging in French pastries, and incorporating aspects of French culture into the American way of life.