Go Back

Toasted Almond Strawberry Cupcakes with Creamy Buttercream

This recipe features moist vanilla cupcakes infused with toasted almonds and fresh strawberries, topped with a smooth strawberry buttercream. The final presentation showcases a light, fluffy cupcake layered with vibrant pink frosting and a crunchy toasted almond garnish, blending textures of soft cake, creamy frosting, and crisp toppings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12
Course: Main Course
Cuisine: Western
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour sifted
  • 1 1/2 teps baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup fresh strawberries hulled and chopped
  • 1/2 cup sliced toasted almonds cooled
  • 1 cup unsalted butter softened, for frosting
  • 3 cups confectioners' sugar
  • 1/4 cup pureed strawberries for buttercream

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Cupcake tin
  • Cupcake liners
  • Toaster or oven
  • Piping bags or spatula

Method
 

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. Toast sliced almonds in the oven until golden and fragrant, then set aside to cool.
  2. Combine the sifted flour, baking powder, and salt in a mixing bowl. Whisk together to evenly distribute the dry ingredients.
  3. In a large bowl, beat softened butter and sugar together until light and fluffy, about 3 minutes, with a mixer or whisk. You should see a pale, creamy mixture.
  4. Add eggs one at a time, mixing well after each addition, until fully incorporated. Mix in vanilla extract for flavor.
  5. Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry. Mix just until combined; do not overmix, as that can make the cupcakes dense.
  6. Gently fold in chopped strawberries and cooled toasted almonds into the batter, distributing evenly for a speckled appearance.
  7. Spoon the batter into prepared cupcake liners, filling each about 2/3 full. Give the pan a tap to settle the batter evenly.
  8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes will be lightly golden and spring back when touched.
  9. While the cupcakes cool, prepare the strawberry buttercream. Beat softened butter until smooth and creamy. Gradually add confectioners' sugar, then fold in pureed strawberries for a vibrant pink color and fresh flavor.
  10. Once cupcakes are completely cooled, pipe or spread the strawberry buttercream generously on top of each cupcake. Decorate with additional toasted almonds if desired for crunch and presentation.
  11. Serve these cupcakes fresh to enjoy the perfect balance of soft cake, creamy frosting, and crunchy topping, capturing the essence of summer in every bite.

Notes

For best flavor, use ripe strawberries and toast almonds just before adding to the batter. You can refrigerate the cupcakes for up to 2 days, but they are best enjoyed fresh.