Almond Cupcakes with Vanilla-Almond Buttercream

Good morning! Here’s a very simple, “semi-homemade” recipe for Almond Cupcakes with Vanilla-Almond Buttercream.  This is a recipe from my Mom’s collection that she makes as a bunt cake for every holiday. It’s such a light, fluffy cake that’s great in the morning with your coffee or add a little buttercream and serve as a dessert. I love how its base is a box cake because you can whip it up in no time at all.  I used beautiful baking cups that were a gift from my dear friend E, and used the amazing cake stand from my brother. Beautiful right?! Such a light, amazing cake perfectly complimented by the buttercream.

Almond Cupcakes with Vanilla-Almond Buttercream


  • 1 package Duncan Hines Golden Recipe Cake Mix (or Butter Golden Cake mix)
  • 1 package 8 oz. cream cheese
  • 4 large eggs
  • ½ cup water
  • ½ cup vegetable oil
  • ½ cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • Frosting
  • 1 cup (2 sticks) butter
  • 3 ½ cups confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 tablespoons water
  1. Preheat oven to 350°. Line muffin tin with paper liners.
  2. Place cake mix, cream cheese, eggs, water, oil, sugar, vanilla and almond extract in large mixing bowl.
  3. Blend with an electric mixer on low speed for one minute.
  4. Stop and scrape sides of bowl with spatula. Increase mixer to medium speed and beat for two more minutes.
  5. Fill muffin tins ¾ full (if using tall baking cups like the pink ones in these photos, fill halfway)
  6. Bake for 15-18 minutes or until a toothpick is inserted in center and comes out clean.
  7. For the frosting: cream butter until smooth (about two minutes). Gradually add confectioners’ sugar. Add vanilla and almond extract and two tablespoons of water. Beat on medium speed for 5 minutes to make light and fluffy. I added a little yellow food coloring to make the frosting a pretty, light yellow.
  8. (To turn this recipe into a bunt cake, grease pan and sprinkle with flour. Bake for 35-40 minutes and let stand in bunt pan on wire rack for 20 minutes)

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    • Kelly says

      Thanks for pointing this out, Brittany! The recipe read “1/2 sugar” but should have read “1/2 cup sugar” – adjustment made!!

  1. says

    I’m in the process of making 40+ of these for a baby shower. I just tested one of the first ones out of the oven and they are wonderful! Thanks for sharing a great recipe!

    • Kelly says

      Thank you for stopping by, Jessie! I’m so glad you like the recipe, it’s definitely a crowd pleaser 🙂 Enjoy the baby shower!!

    • Kelly says

      Thank you for stopping by, Emma! I’m so glad you liked the recipe 🙂 Great thinking with the coffee buttercream – I’m going to have to try that one.

  2. Lizmarie says

    I don’t normally use box cake recipes… After reading the reviews, there’s so much positive feedback!! I’m going to try this recipe today!!!

    • Kelly says

      Hi Liz! I’m so happy you found this recipe – I don’t think you will be disappointed! Definitely one of my favorites 🙂

  3. catherine says

    omg im going to make these for my daughters 4th birthday she wants cupcakes so I wanted something yummy but easy and im totally happy with this recipe ((:

    • Kelly says

      Hi Catherine! They’ve been a hit with every crowd I’ve made them for so I hope the same is the case for you 🙂 Happy 4th Birthday to you little girl!

  4. beth says

    I loved the cupcakes! I adore the look of your blog. Can you tell me the name of the font that you use to title the recipes and the names on the comments, etc.? I am a teacher and would love to use this on some of the documents I make!!

  5. Debbie Jackson says

    This has to be the best recipe ever. I made mind with white cake mix. I did a test run to see how they taste. The doctors I work for love them. I am having my niece a bridel shower brunch and she wanted almond cupcakes. She loved them too. I going to serve these at her shower. Thank you for sharing this recipe.

    • Kelly says

      Thank you so much for the comment, Debbie!! I’m so glad to hear that everyone enjoyed them and you will be making them again. Thanks again!

  6. Tiffany says

    These were amazing! In my nutrition and foods class we played cupcake wars and this is the cupcakes we made. Our teachers loved them! We also roasted coconut flacks and put them on top. It was so good!

  7. Tracie Causey says

    Kelly, I love these cupcakes and so does everyone that eats them! I took them to a party last night and several people had also tasted another “gourmet cupcake” from a bakery & them all said hands down that mine were so much better! I want to use the recipe to make my son’s birthday cake but wasn’t sure how to adjust the baking time for a 9×13 pan. Any help would be greatly appreciated. Thanks again!

  8. Tracie Causey says

    Kelly, your cupcakes are fantastic & everyone always asks for the recipe when I take them to parties. I was going to use the recipe to make my son’s birthday cake but wasn’t sure how long to bake it for with a 9×13 pan or if any other adjustments need to be made. Any suggestions would be greatly appreciated! Thanks so much 🙂

    • Kelly says

      Hi Tracie! I’m so glad to hear such positive feedback!! This is one of my favorite recipes 🙂 This recipe was originally a bunt cake recipe and that bakes for 35-40 minutes so when you’re baking a 9×13, you would reduce baking time to 25-32 minutes. You won’t need to make any additional adjustments. Hope it goes perfectly for your son’s birthday cake! Thanks again!


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