Almond Amaretto Recipe

Prep

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Measure and have ingredients at room temperature (butter and eggs).

Whisk together the dry ingredients: in a medium bowl, sift or whisk 1 3/4 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 tsp baking powder, and 1/2 tsp fine salt until evenly combined.

Cream butter and sugar: In a large bowl or stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter with the dry mixture briefly to coat the butter. Add sugar and beat on medium speed for 2 minutes until pale and slightly fluffy.

Add eggs: Add the 2 large eggs one at a time, beating 20–30 seconds after each addition until incorporated. Scrape down the bowl as needed.

Combine wet and dry: In a small bowl or measuring cup, whisk together 3/4 cup whole milk, 1 tsp almond extract, 1/2 tsp vanilla extract, and 2 tbsp amaretto. With the mixer on low, add the milk mixture to the batter in three additions, alternating with the remaining dry ingredients if the mixer is small (start and end with dry) — mix just until combined. Do not overmix.

Spoon batter into liners: Divide the batter evenly among the 12 prepared muffin cups, filling each about 2/3 full (roughly 3 tablespoons per cup depending on liners).

Bake: Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through, until the cupcakes are golden and a toothpick inserted into the center comes out with a few moist crumbs.

Cool: Remove cupcakes from oven and allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Mix soak: Combine 2 tbsp amaretto liqueur and 2 tbsp simple syrup in a small bowl or measuring cup.

Brush onto cupcakes: While the cupcakes are still slightly warm or after they have cooled, gently brush about 1 tsp of the amaretto soak onto the top of each cupcake to enhance almond flavor and keep them moist. Allow any surface liquid to absorb before frosting.

Beat butter: In a clean large bowl or stand mixer fitted with the paddle or whisk attachment, beat 1 cup softened unsalted butter on medium speed for 1–2 minutes until creamy.

Add powdered sugar gradually: Reduce mixer speed to low and add 3 1/2 cups confectioners' sugar in two or three additions, letting the sugar incorporate to avoid a cloud of powdered sugar. Scrape the bowl between additions.

Flavor and thin: Add 1 tsp almond extract, 1 tbsp amaretto liqueur, 2 tbsp heavy cream (or milk), and 1/8 tsp fine salt. Increase mixer to medium-high and beat for 2–3 minutes until light, fluffy, and spreadable. If frosting is too stiff, add an additional teaspoon of cream at a time; if too loose, add a tablespoon of powdered sugar.

Taste and adjust: Taste the frosting and adjust almond/amaretto intensity in small increments — add up to 1/4 tsp more almond extract or another teaspoon of amaretto if desired, taking care not to overly thin the frosting.

Pipe or spread: Transfer frosting to a piping bag fitted with a large round or star tip, or use a spatula to spread. Frost cooled cupcakes generously.

Toast almonds: If not already toasted, spread 1/2 cup sliced almonds on a small baking sheet and toast in the oven at 325°F (160°C) for 5–8 minutes until fragrant and lightly golden, watching closely to avoid burning. Cool completely.

Top cupcakes: Sprinkle toasted sliced almonds over the frosted cupcakes. Optionally press a whole almond or a maraschino cherry into the center of each cupcake for a classic look.

Serve and store: Serve at room temperature. Store leftover cupcakes in an airtight container for up to 2 days at room temperature or up to 4 days refrigerated (bring to room temperature before serving).