Description
These Upside Down Almond Crunch Cupcakes are moist, fluffy treats infused with almond extract and topped with a creamy almond frosting rolled in crunchy chopped almonds. The unique method of frosting the cupcakes upside down creates a delightful almond crust on top for added texture and flavor. Perfect for almond lovers seeking a beautifully textured and flavorful cupcake.
Ingredients
Scale
Cupcakes
- 1 cup salted butter (2 sticks)
- 1 cup water
- 2 cups all-purpose flour (spooned and leveled)
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup sour cream
- 2 large eggs
- 1 1/2 teaspoons almond extract
Frosting
- 1 cup salted butter (2 sticks)
- 1/2 cup milk
- 5 1/2 cups powdered sugar
- 1 teaspoon almond extract
Topping
- 3 to 4 cups chopped almonds
Instructions
- Preheat and Prepare Muffin Tins: Preheat your oven to 325°F (163°C). Generously grease two 12-cup muffin tins, sprinkle with flour, and tap out the excess. Avoid using cupcake liners to prevent the cupcakes from falling apart due to their moist texture.
- Boil Butter and Water: In a small pot, combine 1 cup butter and 1 cup water. Set over high heat and bring to a boil.
- Combine Dry Ingredients: In a large mixing bowl or stand mixer, add the flour, sugar, baking soda, and kosher salt. Mix these dry ingredients to combine evenly.
- Incorporate Butter-Water Mixture: Once the butter-water mixture boils, remove it from heat and immediately add it to the dry ingredients. Beat using the mixer for at least one minute to combine thoroughly and start developing the batter.
- Add Wet Ingredients: Add sour cream, eggs, and 1 1/2 teaspoons almond extract to the batter. Beat for a couple of minutes, scraping down the sides as needed to ensure a fluffy texture by incorporating air.
- Portion Batter: Carefully pour exactly 1/4 cup of batter into each muffin cup. This amount yields about 22 cupcakes with slight overflow for moisture.
- Bake: Place the tins on the center rack of the preheated oven and bake for 18-20 minutes. Test doneness by inserting a toothpick; it should come out clean and tops should be lightly golden. Avoid overbaking.
- Cool Cupcakes: Remove cupcakes from oven and cool in tins for 20 minutes. Gently loosen edges with a butter knife and transfer cupcakes to a cooling rack. Let them cool completely; freezing can speed this up.
- Prepare Frosting Mixture: In the same pot used earlier, melt 1 cup butter with 1/2 cup milk over heat and bring to a boil.
- Measure Powdered Sugar: Meanwhile, place 5 1/2 cups powdered sugar into a large bowl or stand mixer bowl.
- Mix Frosting: Pour the boiling butter-milk mixture into the powdered sugar bowl. Beat well to create a creamy frosting. Add 1 teaspoon almond extract and optionally an additional 1/2 teaspoon for stronger almond flavor. Add a dash of salt if desired.
- Cool Frosting: Cover the frosting to cool until spreadable. It will start to harden at room temperature; reheat gently using a double boiler or carefully with a microwave to restore spreadability if necessary.
- Frost Cupcakes Upside Down: Once cupcakes and frosting are cooled, use a small offset spatula or butterknife to frost each cupcake upside down, creating a smooth top to hold the almond crunch.
- Apply Almond Crunch: Immediately roll each frosted cupcake in the chopped almonds to coat evenly.
- Set Frosting: Let the frosted cupcakes set for several minutes before serving to allow the frosting to firm up.
- Serve Fresh: These cupcakes are best served the first day to maintain almond crunchiness, though softened nuts provide a delicious alternative texture preference.
Notes
- Do not use cupcake liners; the moist batter will cause cupcakes to fall apart.
- Measure batter carefully for uniform cupcake sizes; 1/4 cup per muffin tin is ideal.
- Use the same pot for boiling butter-water and frosting preparation to save cleanup.
- If frosting hardens before frosting cupcakes, gently reheat over a double boiler or microwave to restore spreadability.
- For intensified almond flavor, add extra almond extract to the frosting as desired.
- Store leftovers covered; almond texture may soften but can still be preferred.