Almond Cupcakes

The delicate essence of almond make these cupcakes delectable.

This simple cupcake recipe is delicious even though it has less fat and sugar than traditional cupcakes. Almond flavoring is my favorite, but you could easily turn this recipe coconut by using coconut extract and shavings instead of almond. Makes 8 cupcakes.

Almond Cupcakes
A Recipe by Diana Keuilian
Prep time
Cook time
Total time

For the Cupcake:
  • ½ cup coconut palm sugar
  • 1 cup whole wheat pastry flour
  • ¼ cup oat flour
  • ⅓ cup vegan shortening (Earthbalance)
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsweetened rice milk
  • ¾ teaspoon almond extract
  • ¾ teaspoon vanilla extract
For the Almond Frosting:
  • ½ cup nonhydrogenated vegan margarine (EarthBalance) softened
  • ½ cup nonhydrogenated shortening (EarthBalance) softened
  • 3 cups powdered evaporated cane sugar
  • ½ teaspoon almond extract
  • 1½ teaspoons vanilla extract
  • Sliced almonds for garnish (about ½ cup)

For the Cupcake:
  1. Preheat oven to 350 degrees F. Fill cupcake pan with liners.
  2. In a medium bowl combine all of the dry ingredients. In another bowl combine all of the wet ingredients. Combine the two bowls.
  3. Fill each cupcake liner ¾ full of batter then bake for 20 minutes. Allow to cool in the pan.
For the Almond Frosting:
  1. Beat all of the ingredients together then spread onto cooled cupcakes.
  2. Sprinkle with sliced almonds.


Did you try this recipe? Share how you liked it below…


  • Muriel Hochstadter November 20, 2012 at 4:35 pm

    I have been visiting your website very frequently lately and I enjoy the load of inspiration I get each time I come back here. I would like to share this inspiration with others and let them know about your website vie our school magazine. I am asking for permission to use some of your pictures and of course the website will be also included. Thank you ahead.

    Best regards,
    Muriel Hochstädter

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: