Who is ready for the holidays? I’m nearly there. The dinner menu is set, and dessert will be these Vanilla Almond Cupcakes. They look festive and fun — perfect for a holiday table.
The gold cups dress up any cupcake, and the glittered antlers add a playful holiday touch. Visually they’re simple, but the flavor is where these cupcakes stand out. I added almond paste to a classic vanilla cupcake base; that small, elegant tweak deepens the aroma and gives the cake a rich, nutty warmth without overpowering the vanilla. After a big holiday meal, these are sweet enough to satisfy dessert cravings without feeling heavy.
These cupcakes are one of my more pared-back creations when it comes to decoration, but they’re thoughtful in technique. The crumb is tender and moist, and the buttercream is smooth and balanced with both vanilla and a hint of almond extract for echoing flavor.
I tested this recipe using the KitchenAid® Artisan® Mini Stand Mixer. The compact Artisan Mini has a 3.5-quart bowl that handled this batch—about 18–20 cupcakes—comfortably, and it has enough power to mix cookie dough or buttercream without struggling. It’s a smaller footprint than a full-size mixer but still accepts the standard Artisan attachments, which makes it a handy option for home bakers who want performance without taking up as much counter space.
If you enjoy seeing behind-the-scenes photos and occasional giveaways, I’m sharing more on my Instagram where I’ve been featuring these cupcakes and the equipment I used while testing recipes.
This post is in collaboration with KitchenAid. They provided a product for this recipe. All thoughts and opinions are my own.
Holiday Cupcakes
Makes 24 cupcakes
Ingredients
- For the cupcakes
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3.5 oz. almond paste
- 3/4 cup unsalted butter, at room temperature
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup whole milk
- For the buttercream
- 6 cups confectioners’ sugar
- 1 1/2 sticks unsalted butter, at room temperature
- 3 tablespoons milk, plus more if needed
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1/4 teaspoon salt
Instructions
Preparation: Preheat the oven to 350°F. Line a 12-cup muffin tin with foil or paper liners.
To make the cupcakes: In a small bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
Place the granulated sugar and almond paste into a food processor or blender and process until the mixture resembles wet sand. This helps distribute the almond flavor evenly through the batter.
In a stand mixer fitted with the paddle attachment, combine the butter and the sugar–almond paste mixture. Beat on low until the ingredients begin to come together, then increase the speed to high and beat until light and fluffy, about 2 to 3 minutes. Reduce the speed to low and beat in the eggs, one at a time, followed by the vanilla.
With the mixer on low, alternately add the flour mixture and the milk, beginning and ending with the flour. Beat just until combined; avoid overmixing to keep the cupcakes tender.
Divide the batter among the prepared muffin cups, filling each about three-quarters full. Bake until the tops are golden and a toothpick inserted in the center comes out clean, about 18 to 20 minutes.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
To make the buttercream: In a stand mixer fitted with a paddle attachment, combine the confectioners’ sugar, butter, milk, vanilla, almond extract, and salt. Beat on low until the ingredients are just combined, then increase the speed to high and beat until light and fluffy. If the frosting seems too dry, add milk 1 teaspoon at a time until you reach the desired consistency.
To assemble: Transfer the buttercream to a pastry bag fitted with a Wilton 1M tip (or your preferred tip) and pipe a swirl of frosting on each cooled cupcake. Decorate as desired with gold liners, festive toppers, or a light dusting of edible glitter for a holiday finish.
These cupcakes are lovely served at room temperature. They pair well with coffee, tea, or a light dessert wine. Store leftover cupcakes in an airtight container at room temperature for up to two days, or refrigerate for longer storage; bring to room temperature before serving for best texture.