Almond Cupcakes with German Buttercream
Almond cupcakes are soft and tender, filled with vanilla custard and topped with a silky, melt-in-your-mouth German buttercream.
These almond cupcakes are soft, moist and extra fluffy. Each cupcake is filled with luscious vanilla pastry cream and smothered with a creamy custard-based frosting. Both the cupcake and frosting have a wonderful almond flavor and the toasted almonds adds the perfect amount of crunch in each bite.
If you’re a big fan of cupcakes, then make sure to try my Strawberry Filled Cupcakes and Chocolate Fudge Cupcakes.
Why You’ll Love This Recipe
- Moist and tender- This recipe uses both butter and oil, which makes these cupcakes so soft and moist.
- Silky smooth frosting- If you are a fan of custard and buttercream, then you will love this frosting which combines the two. It’s rich and silky and not overly sweet like other frostings.
- Pastry cream- Each cupcake is filled with a vanilla custard. It makes these cupcakes extra decadent.
- Almond flavor- I use both almond extract and toasted almonds which adds a sweet and nutty flavor.
Ingredient Notes
- Unsalted butter- Use unsalted butter for all the components in this recipe. For the cupcakes and the frosting, the butter needs to be at room temperature. Allow the butter to soften at room temperature for 2 hours.
- Oil- Use a neutral flavored oil, such as canola or vegetable.
- Eggs- I use egg yolks for the custard and whole eggs for the cupcakes. For the cupcakes, pull the eggs from the refrigerator a couple hours before mixing.
- Leavening- I use both baking powder and baking soda which gives these cupcake the best texture.
- Buttermilk- You can use full fat or reduced fat buttermilk. Like the butter and eggs, make sure to pull the buttermilk from the fridge to bring it to room temperature.
- Milk- To make the custard, I recommend using whole milk.
- Extracts- I use both vanilla extract and almond extract.
- Powdered sugar- Always sift the powdered sugar to remove any clumps.
- Almonds- Use sliced almonds (with or without the skin). I toast mine inside the oven which gives them an extra boost of nuttiness and makes them more crunchy.
What Is German Buttercream?
German buttercream is a custard-based buttercream that combines pastry cream and butter. This buttercream is silky smooth and not overly sweet. It’s thick and fluffy and is perfect for frosting sheet cakes or piping onto cupcakes.
If you aren’t a fan of American buttercream which can sometimes be grainy and usually super sweet, then you will love this light and mildly sweet buttercream.
Step By Step Instructions: German Buttercream
This buttercream is very easy to make, but it does require some planning as you need to make the custard 1 day in advance to allow it to cool and set up before you make the frosting.
STEP 1: Heat the milk. Place milk into a medium saucepan. Cook over high heat, stirring constantly until it just starts to simmer. Remove from heat.
STEP 2: Combine the egg mixture. Meanwhile, in a medium bowl, whisk egg yolks, sugar, and flour. Whisk until smooth and combined.
STEP 3: Temper the egg mixture. While whisking the egg mixture, slowly pour in the hot milk, in a thin stream. Whisk constantly and quickly until all of the milk is incorporated. Strain the custard into a clean pot.
STEP 4: Cook the custard. Return the mixture to the stove and cook over medium heat, whisking constantly, until it thickens and comes to a slow boil. Remove from the heat. Stir in the vanilla extract, almond extract and butter.
STEP 5: Cover and chill. Place plastic wrap directly on top of the custard to prevent a skin from forming. Refrigerate for 8 hours.
STEP 6: Bring custard to room temperature. Once the custard is set, remove from the refrigerator. It will be thick and gelatinous. To make smooth, use a hand whisk and let sit at room temperature for 1-2 hours. Reserve 1 cup of the pastry cream to fill the centers of the cupcakes.
STEP 7: Beat the butter. Place the softened butter, almond extract and vanilla extract inside a bowl of stand mixer with whisk attachment. Sift in powdered sugar. Whisk on high speed for 3 minutes until the butter is pale and fluffy.
STEP 8: Add the custard. Slowly add the custard a little bit at a time while the butter is whipping. Beat on high for 2-3 minutes until smooth and fluffy.
Step By Step Instructions: Cupcakes
STEP 1: Mix the dry ingredients. Inside a large bowl, sift together flour, salt, baking powder and baking soda.
STEP 2: Cream the butter. Inside a bowl of a stand mixer, beat butter, sugar and oil. Whip for 2 minutes.
STEP 3: Add the eggs. Add the eggs one at a time. Then, add vanilla extract and almond extract. Beat for 2-3 minutes until the mixture is fluffy.
STEP 4: Add the dry ingredients and buttermilk. Alternate between these two, starting and ending with the flour mixture. Mix just until combined. Make sure to scrape down the sides of the bowl so everything is combined well.
STEP 5: Fill the cupcake pan. Using a small ice cream scoop, scoop the batter into the cupcake liners, about ⅔ of the way full.
STEP 6: Bake the cupcakes. Bake the cupcakes at 325° for 15-17 minutes. Once they are done baking, remove them from the oven. Let them rest for 10 minutes. Then, transfer the cupcakes onto a cooling rack.
STEP 7: Fill the cupcakes. Use a sharp edged knife or small cookie cutter to cut a small hole inside the center of each cupcake. Take reserved pastry cream and fill inside each cupcake (about 1 tbsp of pastry cream in each cupcake).
STEP 8: Frost the cupcakes. Place piping tip inside the piping bag. I use Ateco tip 844 but you can use any star tip. Pipe a swirl of frosting on top of each cupcake. Then, generously top each cupcake with toasted sliced almonds.
Expert Baking Tips
Refrigerate the custard for a minimum of 8 hours. The custard needs time to chill and set up properly or else it will be runny. I like to chill mine overnight for the best results.
The butter and the custard need to be the same temperature when combining the two. If one is colder than the other, the frosting could separate. Remove the butter and the custard at least 2 hours before mixing to bring them to room temperature.
Do not add too much custard into the butter all at once. I suggest adding just a couple tablespoons at a time to get the perfect fluffy consistency.
Measure the flour correctly. NEVER scoop the flour with your measuring cup directly from the bag or canister. This will compact the flour and make your cupcakes dry. Instead, use a spoon to fluff up the flour, then spoon the flour into the measure cup. Take the back of a butterknife and level the flour.
FAQ
Because it is custard-based, it tastes very similar to vanilla ice cream. It is mildly sweet with a light and fluffy texture.
Yes!! Because it is made from custard and butter, this frosting does not hold up well to heat. Once, the cupcakes are frosted, I suggest serving them right away or placing them inside the refrigerator until you are ready to serve.
Yes, you can. You can use an 8×8 or 9×9 cake pan. Divide the cake batter into two pans. Adjust the baking time accordingly. Pipe a ring along the edge of the bottom half of the cake. This will prevent the pastry cream from seeping out. Then, fill with reserved pastry cream. Place second half of the cake on top. Spread German buttercream on top of cake and along the sides. Garnish with toasted almonds.
Storage and Freezing
Store any leftover almond cupcakes inside an airtight container. Store them inside the refrigerator for up to 5 days.
Freezing
To freeze unfrosted cupcakes, wrap them in plastic wrap and place the cupcakes inside a Ziplock freezer bag. Freeze them for up to 1 month.
To freeze buttercream, place the buttercream inside an airtight container or freezer bag. The buttercream can be frozen for up to 3 months. Bring to room temperature and rewhip until fluffy.
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Almond Cupcakes with German Buttercream
Ingredients
Pastry Cream
- 3 cups Whole milk
- 6 oz White granulated sugar
- 9 Egg yolks
- 2 1/4 oz All purpose flour
- 1 tbsp Vanilla extract
- 1 tsp Almond extract
- 3 oz Unsalted butter
German Buttercream
- Pastry cream , room temperature
- 2 cups Unsalted butter, softened at room temperature
- 1 tsp Vanilla extract
- 1 tsp Almond extract
- 1/2 cup Powdered sugar, sifted
Almond Cupcakes
- 2 cups All-purpose flour, sifted
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 4 oz Unsalted butter, softened
- 1 cup White granulated sugar
- 3 tbsp Canola oil
- 2 Large eggs, room temperature
- 1 tsp Vanilla extract
- 1 tsp Almond extract
- 1/2 cup Buttermilk, room temperature
Garnish
- 8 oz Sliced almonds, toasted
Instructions
Pastry Cream
- Heat the milk. Place milk into a medium saucepan. Cook over high heat, stirring constantly until it just starts to simmer. Remove from heat.
- Combine the egg mixture. Meanwhile, in a medium bowl, whisk egg yolks, sugar, and flour. Whisk until smooth and combined.
- Temper the egg mixture. While whisking the egg mixture, slowly pour in the hot milk, in a thin stream. Whisk constantly and quickly until all of the milk is incorporated. Strain the custard into a clean pot.
- Cook the custard. Return the mixture to the stove and cook over medium heat, whisking constantly, until it thickens and comes to a slow boil. Remove from the heat. Stir in the vanilla extract, almond extract and butter.
- Cover and chill. Place plastic wrap directly on top of the custard to prevent a skin from forming. Refrigerate for 8 hours.
German Buttercream
- Bring custard to room temperature. Once the custard is set, remove from the refrigerator. It will be thick and gelatinous. To make smooth, use a hand whisk and let sit at room temperature for 1 hour. Reserve about 1 cup of the pastry cream to fill the centers of the cupcakes.
- Beat the butter. Place the softened butter, almond extract and vanilla extract inside a bowl of stand mixer with whisk attachment. Sift in powdered sugar. Whisk on high speed for 3 minutes until the butter is pale and fluffy.
- Add the custard. Slowly add the custard a little bit at a time while the butter is whipping. Beat on high for 2-3 minutes until smooth and fluffy.
Almond Cupcakes
- Mix the dry ingredients. Inside a large bowl, sift together flour, salt, baking powder and baking soda.
- Cream the butter. Inside a bowl of a stand mixer, beat butter, sugar and oil. Whip for 2 minutes.
- Add the eggs. Add the eggs one at a time. Then, add vanilla extract and almond extract. Beat for 2-3 minutes until the mixture is fluffy.
- Add the dry ingredients and buttermilk. Alternate between these two, starting and ending with the flour mixture. Mix just until combined. Make sure to scrape down the sides of the bowl so everything is combined well.
- Scoop the batter. Using a small ice cream scoop, scoop the batter into the cupcake liners, about ⅔ of the way full.
- Bake the cupcakes. Bake the cupcakes at 325° for 15-17 minutes. Once they are done baking, remove them from the oven. Let them rest for 10 minutes. Then, transfer the cupcakes onto a cooling rack.
- Fill the cupcakes. Use a sharp edged knife or small cookie cutter to cut a small hole inside the center of each cupcake. Take reserved pastry cream and fill inside each cupcake (about 1 tbsp of pastry cream in each cupcakes).
- Frost the cupcakes. Place piping tip inside the piping bag. I use Ateco tip 844 but you can use any star tip. Pipe a swirl of frosting on top of each cupcake. Then, generously top each cupcake with toasted sliced almonds.