Almond Amaretto Cupcakes

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These Almond Amaretto Cupcakes have a moist almond cupcake, almond frosting and a fluffy white chocolate amaretto center!

Almond Amaretto Cupcakes

Almond Cupcakes with Almond Frosting

Almond Amaretto Cupcakes recipe

So Christmas Eve night, something rare happened. The hubs baked with me! It was sort of unintentional. We’d gotten into bed and were ready to go to sleep, but then all of a sudden I realized I’d forgotten to put together the overnight breakfast casseroles for Christmas morning. I’d prepped some things, but they still had to actually be put together. When I told the hubs, he got up with me to help so it went faster.

I put together the egg casserole and the hubs put together the cake batter french toast casserole. He felt like I shouldn’t have to put together my own birthday breakfast. 🙂 After a few minutes of putting things in bowls, he got confused.

“Wait, what’s this?” he said, pointing at the recipe.

“That’s tablespoons. Five tablespoons of sprinkles,” I said.

“So what’s this?” he said.

“That’s teaspoons.”

“Crap. I added too much cinnamon and vanilla.”

He’d added 2 tablespoons instead of 2 teaspoons. Quite a difference. 🙂 Fortunately, it’s hard to mess up a birthday cake french toast casserole. The more cinnamon and vanilla, the more better. We had a good laugh and rolled with it.

It still turned out great, but you’ll be happy to know he wasn’t in the kitchen when I put these cupcakes together. You never know what could’ve happened. 😉

Best Almond Amaretto CupcakesHomemade Almond Amaretto Cupcakes recipe

These cupcakes are seriously delicious and were made by request. The base cupcake is moist and fluffy and uses almond extract for the flavor. The first step of the process of making the batter is the most important – the creaming. Be sure to fully cream the butter and sugar together until it’s lighter in color and fluffy in texture. You’ll be able to see it change. It adds air to the batter that gives the cupcake it’s fluff.

The frosting is a classic american buttercream, also flavored with almond extract. If you’re feeling the amaretto though, you could totally add some of that in there too, in place of the water or milk. I like to use a combination of butter and shortening in the frosting. I prefer the texture and flavor and it stays firmer at room temperature, but if you would prefer all butter you can just replace the shortening with additional butter.

The filling is flavored with amaretto, an almond flavored liqueur. It’s a whipped white chocolate ganache that’s so light and perfect with the cupcake! To make the ganache, heat the heavy whipping cream and amaretto, then pour it over the white chocolate chips. Whisk them together until smooth, then refrigerate until it has firmed up. It will still be a little soft, but firm. Add the ganache to a mixer and bowl fitted with the whisk attachment and whip until soft peaks form, about 5-7 minutes. You’ll notice the color of the ganache lighten. It’s light, fluffy and SO good!

The final cupcake is delightful! It’s so light and yummy, with great almond flavor! I could just about eat all of them in one sitting. 🙂

Easy Almond Amaretto CupcakesFavorite Almond Amaretto Cupcakes recipe

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Recipe

Almond Amaretto Cupcakes

  • Author: Life, Love and Sugar
  • Prep Time: 3 hours
  • Cook Time: 17 minutes
  • Total Time: 3 hours 17 minutes
  • Yield: 12-14 Cupcakes
  • Category: Cupcakes
  • Method: Oven
  • Cuisine: American

Description

These Almond Amaretto Cupcakes have a moist almond cupcake, almond frosting and a fluffy white chocolate amaretto center!


Ingredients

WHITE CHOCOLATE AMARETTO FILLING

  • 8 oz white chocolate chips
  • 5 tbsp (75ml) Amaretto
  • 3 tbsp (45ml) heavy whipping cream

ALMOND CUPCAKES

  • 6 tbsp (84g) unsalted butter, room temperature
  • 3/4 cups (155g) sugar
  • 6 tbsp (86g) sour cream
  • 1 1/2 tsp almond extract
  • 3 egg whites
  • 1 1/4 cups (163g) all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp (90ml) milk
  • 2 tbsp (30ml) water

ALMOND FROSTING

  • 3/4 cup (168g) unsalted butter, room temperature
  • 1/2 cup (95g) shortening
  • 5 cups (575g) powdered sugar
  • 1 1/2 tsp almond extract
  • 34 tbsp (45-60ml) water or milk
  • Sliced almonds, broken into pieces

Instructions

1. To make the ganache, put the white chocolate chips in a medium sized bowl.
2. Put the amaretto and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil.
3. Pour the cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If needed, microwave the mixture for 10-20 more seconds, then whisk until smooth.
4. Set the ganache in the fridge to firm up, about 2-3 hours.
5. To make the cupcakes, preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
6. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
7. Add sour cream and almond extract and mix until well combined.
8. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
9. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
10. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
11. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
12. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
13. While the cupcakes cool, finish the ganache. Put the ganache in the bowl of a mixer and whip with the whisk attachment until soft peaks form, about 5-7 minutes. You’ll notice the ganache lighten in color.
14. Cut out the centers of the cupcakes. You can use a cupcake corer or a knife.
15. Fill the centers of the cupcakes with the white chocolate ganache. Set the cupcakes in the fridge while you make the frosting.
16. To make the frosting, combine the butter and shortening with a mixer until smooth.
17. Add about half of the powdered sugar and mix until smooth and well combined.
18. Add 3 tablespoons of water or milk and the almond extract to the frosting and mix until well combined.
19. Add remaining powdered sugar and mix until smooth. Add additional water or milk as needed to get the right consistency.
20. Pipe the frosting onto the cupcakes. I used Ateco tip 844.
21. Press broken sliced almonds onto the sides of the bottom of the frosting. Refrigerate cupcakes until ready to serve. Serve at room temperature.

Notes

To make the cupcakes non-alcoholic, leave out the amaretto in the filling and use 5 1/2 tablespoons of heavy whipping cream and 3/4 teaspoon of almond extract.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 590
  • Sugar: 59.5 g
  • Sodium: 158.9 mg
  • Fat: 32 g
  • Carbohydrates: 70.9 g
  • Protein: 5 g
  • Cholesterol: 49.5 mg

Filed Under:

Enjoy!

Almond Amaretto Cupcakes decorated

Almond Amaretto Cupcakes - almond cupcakes and frosting with a whipped amaretto filling! So good!

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193 Comments
  1. Melissa

    These cupcakes are my new favorite! Everyone loved them in my house. I’m going to try making them as mini cupcakes next time for a get together when there’s multiple desserts. 😋






  2. Lori

    I’m assuming you use both butter and shortening for this recipe as it doesn’t say one or the other, but list’s both? Thank you.

    1. Lindsay

      I’m not sure what you mean by it not listing one or the other. The buttercream lists both, because it uses both. You can use all butter though, if you prefer.

  3. Vickie

    I made a mistake no version of these for a party with all mini desserts. I used a special cake tip to insert the filling. They were a hit! Thanks

  4. Mona

    Ingredients for frosting list 1/2 cup (95g) shortening, but I don’t see you use it in video, so is it needed?

    1. Lindsay

      It wouldn’t be an easy thing to half, since the cupcakes use 3 egg whites. If you have a food scale, that would make it easier because you divide in two by weight.

  5. Rosie

    These are absolutely fanTASTIC. I don’t usually leave reviews, but these are such a huge hit every time I made them. I have had multiple people tell me it’s the best cupcake they’ve ever eaten. Phenomenal. Thanks for the inspiration!






  6. Heather

    Can’t wait to try this recipe! Can I ask, what brand of butter & shortening would you recommend? I tried a shortening before and it tasted weird or like plastic. Thanks so much! Happy baking😊

    1. Lindsay

      I use Challenge Butter and Crisco shortening. But if you’re not a fan of shortening, you can replace it with additional butter.

  7. Adrienne

    I want to make these, but as a mini cupcake. I really don’t want to attempt to fill mini cupcakes. I normally would just put it on top between the cupcake and the frosting, but I will be short on time when frosting these. I am thinking about substituting some of the milk for Amaretto in both the cupcake and the frosting. I know you can’t say for sure how they would turn out without attempting it, but does this idea raise any red flags for you? Thanks!

    1. Lindsay

      It would be fine in the frosting. As for the cupcakes, milk has more fat so swapping it out could change the texture of the cupcake and could make it a little less fluffy and tender.

    1. Lindsay

      It should be fine with cake flour. It does change the texture of the cake a bit and I personally prefer all purpose flour, but you could certainly give it a try.

  8. Erika

    I’d like to bake this as a two-layer cake. Would you double the ingredients? (and of course change the baking time)

  9. Zinnia

    Hi,
    I tried this recipe once with amaretto extract and it ended tasting bitter…. should I just put less, like 1/2 tbsp or it’s not recommended to use amaretto extract…?

    1. Lindsay

      I haven’t ever used amaretto extract, so I’m not sure what the flavor is like. How much did you use? More than 1/2 a tablespoon would definitely be a lot for 12 cupcakes. You could try reducing it to 1 teaspoon, but again I haven’t used before so I can’t speak from experience.

  10. Sandi Webster

    I made these cupcakes and they were wonderful except for the filling. I don’t know what I did wrong but when it came time to whip it up before putting in the cupcake it was rock hard. I put the dish in some hot water and tried whipping again but it did not get light and creamy. I think the next time I might just omit this step.

  11. Beth

    These are DELICIOUS!! The only thing I changed was to use Amaretto in place of the water in the cupcakes. The cupcakes were light and tender, the filling – YUM! (I used Ghirardelli white chocolate bar) and the frosting is great. Everyone loved them, great recipe!






  12. S Payne

    I want to make this recipe but I’m not sure where to find the Amaretto. Can you upload a picture please

  13. Becca

    This is my go to for cupcakes!! They always get so many compliments so thank you for sharing this recipe! I dyed the batter and made layered rainbow cupcakes with a fluffy white frosting for pride month and they turned out perfectly 🙂






  14. Darlene

    It doesn’t say, but am I correct in assuming the cupcakes should be completely cool before adding the ganache?

  15. Benjamin Plamondon

    I spent so much time following the recipe meticulously and still managed to fail on these.
    I’ve not sure if its the baking powder, or if I’ve over whipped things, but the cup cakes didn’t rise.
    I eventually think I overwhipped the filling, and it turned a bit strange.
    I left the frosting in the fridge for a couple hours half way through my second batch, and when I went to put it on the cake that seemed a bit stiff too….

    ANYWAYS. I tried to assemble something, and everything was falling apart. It was like an episode of *Nailed- It*. I decided to salvage the cake, and made cake balls with the frosting. I reheated the filling, and coated the balls. They’re a bit sticky, but they taste delicious.






  16. Jessica

    I made these and they turned out great! However, i thought that the frosting was a little too sweet, would i be able to use 4 cups of the powdered sugar instead of 5?






    1. Lindsay

      You could reduce it, just keep in mind that it will make the frosting a little thinner and you won’t end up with as much, since the powdered sugar adds volume.

  17. Leah Johnson

    Since I don’t have liqueur in the house, I used amaretto coffee creamer instead and it turned out good. I was wondering if I could use amaretto flavoring instead and how much?

  18. Holly

    Hi LIndsay, I just made these cupcakes and they are delicious and light and fluffy. I just had one question, mine were raised nicely when they were in the oven but when i took them out they went down a little. The toothpick came out clean, so they were done. During the mixing process at the milk and water, when i added that it looked almost like it curdled or something, once i added rest of the flower it looked fine. But do you think that could of had something to do with it not rising like it should of. I used 1% milk. Thanks for the recipe and any advice you could give me.

    1. Lindsay

      It’s fairly common for cakes/cupcakes to settle a little as they cool and it’s normal for the batter to look a little funny after adding the milk. All sounds normal. I’m glad you enjoyed them!

  19. Jasmine

    Can I make the ganache the night before I make the cupcakes and frosting, would it hold up overnight? 

    Would I be able to use food coloring on the frosting? I want to make some of them red?

    What’s the difference between using all butter in the frosting vs butter and shortening? 

    1. Lindsay

      Yes, you can make the ganache the night before.

      Food coloring will work just fine in the frosting.

      To read more about using butter versus shortening, check out this post. You can always feel free to use all butter, if you prefer.

  20. Hannah

    What do you think about using an italian or swiss meringue buttercream instead of the american buttercream? Did you test with different types? Thanks!

  21. Kim

    Hi Lindsey! These look and sound amazing but I have celiac and need to make them gluten free. Do you think I can sub gluten free flour will work or almond flour?
    Has anyone made them gluten free?
    Thanks!

    1. Lindsay

      I haven’t tried gluten free flour, but I have heard from others that have tried it in some cakes that it made a good substitute.

  22. John

    Hi Lindsay. Can powdered egg whites be substituted in this recipe? Also, what is the typical yield from this recipe using standard size cups? Thank you in advance. I’m looking forward to trying these.

    1. Lindsay

      It would certainly work as a layered cake. As for stacking, I’m not totally sure. If things are well doweled and supported, I’d think it’d be fine.

    1. Lindsay

      Egg whites and yolks serve different functions in baking. In this recipe, whites add structure to the cupcakes.

  23. Lynn

    Hi Lindsay – can you give me an example of what “shortening” might be.  Are you referring to a product such as Crisco?  
    Or are you referring to the shortening which comes in the tubs and looks like butter but it is not, such as Land O Lakes?
    Thank you!

    1. Lindsay

      I haven’t tried it in this recipe, so I’m not sure how it’d turn out. The flours have different protein contents.

  24. Beverly

    I just finished making the Almond Amaretto Cupcakes and they turned out EXACTLY like yours!! They are simply perfect. Certainly a bit time consuming but worth every second. I made them to take to a joint church service tomorrow (I know, kinda rolled the dice on making cupcakes from a recipe I have never tried before but hey! that’s how I roll!!!). Thanks for posting this recipe….now I need to go hose down the kitchen re: powdered sugar…..

  25. Anna Hanson Fourman

    I took the cupcake centers and some leftover ganache and icing and mixed it together.  I melted the leftover white chocolate and dipped the mixture, formed into balls, for a tasty cake pop!  Nothing wasted!

  26. Anna Hanson Fourman

    I made these wonderful Amoretto cupcakes for my daughter’s bridal shower.  Absolutely delicious!  Lots of compliments and no leftovers!  Thank you for the wonderful recipe.  I’ll be making these again!

    1. Lindsay

      Amaretto is a liqueur that you can buy at the liquor store. Replacing it in the filling with a little almond extract would be fine, but you’d need to then adjust the amount of heavy whipping cream to about 5 tablespoons.

  27. Victoria

    I loved these cupcakes, but I had an issue with the ganache. after I whipped it for about a minute the ganache hardened, it looked as though it had separated / curdled. any idea why this would have happened?

  28. Kelly

    I made these this morning for our Thanksgiving dessert and they were a HUGE hit! Delicious…. My husband says that they have moved up to his favorite cupcakes I’ve made, and my nieces each ate THREE of them!

  29. Christine

    I just made them for my mother in law,i must say these are best cupcakes i ever tasted,they were finished before i closed the door,will do them for my christmas party.thank you,its a keeper

    1. Lindsay

      For best results, I would usually suggest just freezing the cupcake itself and then making the mousse and frosting after they’ve defrosted and you’re ready to use them.

    2. Erica

      Hi I had left over filling and frosting not much but I didn’t want to toss it so I froze both of them. A few days later I defrosted them both on my counter and made another batch of cupcakes they both defrosted beautifuly no problems. It really went quick since both were already made. I plan on making more and freezing it  in the future to save on time when I know I’ll be making these. Hope this helps 

  30. Erica

    Hi LIndsay, Thank you for sharing your recipe. I made these today and they were moist and absolutely delicious. Thank you 🙂

  31. Michelle

    Hi Lindsay!
    I’m hoping to make your filling for wedding cupcakes next weekend and have a few questions. The bride wants an almond mousse, would you say this would be a good filling to use? Also does the filling harden once refrigerated because of the chocolate? Thank you!

    1. Lindsay

      It doesn’t really harden, but it’ll thicken when cold. I would think it’d be fine in a cake, but you might want to try it before using it for the wedding. 🙂

  32. Dina

    Hi Lindsay!
    These cupcakes look exactly like a cupcake I used to be head over heels for that a local bakery used to make all the time then suddenly stopped. The only difference is, they were not stuffed but had the greatest combo of the amaretto and almond flavor ratio, Can you kindly tell me how I can make them without the filling and still get that amaretto flavor? thanks so much! can’t wait to try them!

  33. Dee Husson

    So it 12:40 a.m. and I’m looking for something to bring to my husband’s Christmas in the Hall luncheon. It’s the only day of the year family gets to go inside. Last year we were out of town so this year I really have to BRING it BIG. Thank you these will be a big hit.

    1. Lindsay

      The cupcakes can be frozen. Just be sure to wrap/seal them well and defrost in the fridge. I haven’t ever frozen the filling, so I’m not sure.

  34. Maureen

    Going to make these for a cupcake table for a wedding. Was wondering if they can be frozen. Oh course without frosting. Or should I refrigerate the cupcake and then fill day before wedding? Thanks

  35. Jenny

    I want to make these for a party on Saturday, but I have to travel out of town for work all week and do not return home until Friday evening. Can I make the cupcakes now and freeze them, and then just ice them when I get to the party?

  36. Nicole

    Hi Lindsay..I love all your recipes..Made alot over the years..My doctor confirmed yesterday, that i have Celiac Disease..Can i use gluten free flour for this recipe, as well as all of your other cake recipes??..Thanking you in advance

    1. Lindsay

      Thanks Nicole. I’m sorry to hear of the diagnosis. I haven’t tried gluten free flour, but I have heard from others that have tried it in some cakes that it made a good substitute.

  37. Erica

    Hi Lindsay,
    Your cupcake recipe sounds fabulous! I plan on making these soon and I’m just wondering if you could suggest any certain brands of butter for the frosting? I have tried making buttercream frosting in the past but failed terribly. Also do suggest using a stand mixer or would a hand mixer work just as good for making the frosting?

    1. Lindsay

      I have really used all kinds of brands. I mostly use Challenge Butter right now. And either a stand mixer or hand mixer would be fine. Check out this post on frosting consistency and this one on my standard buttercream to maybe get some tips. 🙂

  38. Yvonne D Whisonant

    In the filling recipe to make non alcoholic do you eliminate the 3tsp and just ad a total of 5 1/2 tsp of heavy whip cream

    1. Lindsay

      It should be fine as a layer cake. You’ll want to double the cake portion. You could use this recipe for help with the cake layers. You’ll want to double the amount of frosting or so and use some as a dam between the cake layers to hold in the filling. Not sure about the filling – it may be enough as is or you might need a little more.

    1. Lindsay

      I would think so. You’d need to double the cake recipe and increase the frosting for sure. Having not done it, I couldn’t tell you exact amounts. You’d want to be sure to pipe a dam for putting the filling in, so it stays in place.

  39. Ebony

    I typically don’t buy whole milk…  And for baking I usually always have buttermilk, half & half or heavy cream on hand…  For this recipe can I use buttermilk or half & half instead of milk (at equal amount) ?

  40. lyddiegal

    Hi There!
    These look delicious and I’ll definitely be making them! Though I did just want to let you know that the number of ads on your site is making it really hard for me to read the recipe and for the page to load in general. I totally understand that your ad revenue is what helps you run the site, but you might want to consider adjusting them so that the time spent on your site is enjoyable, rather than frustrating, trying to get rid of popups.

    1. Lindsay

      There really shouldn’t be any popups. My ad management team and myself are against them so they purposely aren’t added to this site. Sometimes there’s something that can have to do with your phone or computer (I don’t know if it’s a virus or something else) that can make ads pop up that aren’t coming from my site. Maybe check into that? I don’t get any popups when I’m on my site. I’m sorry you’re having trouble with it. It’s definitely important to me that the site is easy to use.

  41. Shannon

    I was so looking forward to making (& eating) these. I am so disappointed. This was the first batch of cupcakes that I’ve ever had deflate/collapse on me. I thought I would work with them anyway. I cored the inside and they were tacky to the touch. Like they weren’t cooked all the way but they were (I checked before pulling them from the oven). I put the ganache inside of them but didn’t even bother with the frosting because the cake itself had an unappealing flavor to it. Not sweet at all, which although I did not frost, I thought the cake should taste sweet. Not happy that I wasted the ingredients on this recipe. I am going to make some almond scones and drizzle the leftover chocolate-amaretto filling on top of them.

    1. Lindsay

      I’m sorry Shannon, it almost sounds like an ingredient was left out or off or something. These definitely aren’t tacky in texture.

  42. Ivette

    Hi Lindsay, nice to meet you. I’m stuck in my kitchen at 11:52 p.m. making this fabulous recipe, I hope it looks great. Good night

  43. Hellen

    Hello, my name is Elena. I really want to cook your recipes, but I always something goes wrong. Is there any way to adapt this recipe to suit the ingredients in Russia, we have a different baking powder and sour cream, that’s what I know, and I still can’t understand what shortening and heavy whipping cream. thanks in advance))))
     

    1. Lindsay

      Hi Elena! I’m sorry you’ve had trouble. I’d love to be able to adapt things, but not knowing enough about the Russian version of ingredients, it’d be hard for me to make suggestions. Shortening is a butter substitute that can be replaced with butter. Heavy whipping cream is a high fat milk that is used to make whipped cream.

  44. Ali

    Hi! I made these as cupcakes as they turned out so well! Everyone was raving about them!

    I would like to make the same recipe but in cake form. Do you have any idea how this would translate into cake pans? Would you recommend doubling the batter and icing?

    1. Lindsay

      Awesome! So glad they were a hit! 🙂

      Yes, you’ll want to double the batter for a cake. I usually bake it in three 8 inch pans for about 21-23 minutes. I’m guessing you’ll need to double the filling, but it could be that you need more like 1 1/2 recipes worth. Not sure. As you probably noticed, the filling is relatively soft, so you’ll need to pipe a dam of frosting around the cake before you add the filling to give it support. Depending on how heavily you frosting your cakes (I’m fairly heavy-handed. 🙂 ) You may want to double the frosting – or so. I hope that helps!

  45. MsD

    These look SO amazing! But I’ll be honest and say I am a layer cake girl. Have you ever tried this recipe in cake format? Have you ever doubled it (in making cupcakes)?

    I am very inspired by your recipe, would love to hear if you or anyone else has made it as a layer cake. Thanks for sharing!

    1. Lindsay

      Yes, you’ll want to double the batter for a cake. I usually bake it in three 8 inch pans for about 21-23 minutes. I’m guessing you’ll need to double the filling, but it could be that you need more like 1 1/2 recipes worth. Not sure. The filling is relatively soft, so you’ll need to pipe a dam of frosting around the cake before you add the filling. Depending on how heavily you frosting your cakes (I’m fairly heavy-handed. 🙂 ) You may want to double the frosting – or so. I hope that helps!

  46. Elvira

    Hi,

    Can i omit the amaretto liquor and use the amaretto flavoring syrup used for coffee and it so how much should i use?

    1. Danielle

      Hi! I was wondering if you used the amaretto flavoring syrup used for coffee for the filling in the cupcake, and if so, how did it turn out? Thanks! 

  47. Krista

    Would it be OK to make these a day before? I plan on bring them to a party but don’t know how much time i will have the day of!

  48. Patti

    Hi,
    These look wonderful!! Should any leftover cupcakes go back in the fridge? And how long do you think they would last

  49. Marlene

    Just made the almond amaretto cakes yesterday, and they are beyond delicious. Light, fluffy and the perfect hint of amaretto flavor. My daughters and I had just sampled some cupcakes from a cupcake specialty shop in the Twin Cities area and these would be a hit there. Thank you for sharing this delicious recipe.

  50. Monique

    Your dessert pics are so pretty they bring a tear of joy to my eye! And I’m an Amaretto loving queen, so these have my full attention. (I blurbed about them on my Chew Your Booze blog.) Can’t wait for more of your alcohol-y baked goods!

  51. Camille

    I can’t wait to make this! Thank you for sharing…and what a sweet husband!
    Where did you get the pedestal cake plate…the one with the wood base?

  52. Marie

    These look gorgeous, Lindsay. I love almond cakes as well but I’ve never tried amaretto. What a great idea

  53. Heidi R.

    These sound so delicious! I’m wondering if you could tell me how much amaretto to use in the cupcake batter instead of putting it in the filling/frosting. I like the flavor, but want to have it in the baked part and not the unbaked for those not interested in the alcohol part. And if omitting it from the filling or frosting, how much almond extract would I use instead? Thanks so much!

    1. Lindsay

      Hi Heidi! I added to the note at the bottom of the recipe about making the filling non-alcoholic and adding almond extract. For the cupcake, here’s the suggestion (though I haven’t tried them this way, so no guarantees. 🙂 ) – reduce the sour cream to 1/4 cup (4 tbsp) and use 1/4 cup (4 tbsp) of milk and 6 tbsp of amaretto.

    1. Lindsay

      There’s a note at the bottom of the instructions about removing the amaretto from the filling – if that doesn’t clarify it, let me know. 🙂 Thanks!

      1. Virginia Roberts

        Thank you! I did not see that the first time I looked at the recipe. I will be making these soon!!! I enjoy your site!!

      2. Jasmine

        Could I add red food coloring in order  to turn the frosting red? 

        Also, could I make the ganache the night before I make the cupcakes and frosting? 

  54. Lisa F.

    Oh my goodness! I Love Love Love amaretto so these will definitely be on the cooking/baking list this weekend! They look delicious, thanks for sharing!

  55. Erin R.

    Ha ha! Bless his heart! That reminds me of the time my husband made a batch of cornbread that was so bitter and chemical tasting that I tricked the people at work into tasting it just so I could see them make yucky faces. It wasn’t until years later, when he asked me the difference between baking powder and baking soda, that I finally figured out what had gone wrong. A tablespoon of baking SODA had gone into that loaf of cornbread. Good thing your husb put too much cinnamon and vanilla, like you said. 🙂 And that was incredibly sweet of him to help you.

    1. Lindsay

      Omg, yes! Mixing up baking soda and baking powder is MUCH more detrimental to a recipe. 🙂 Too funny! And yes, he’s a very sweet man. 🙂 Thanks Erin!

  56. Mindy

    I’ve avoided baking since Christmas, too many cookies still in the house, but this recipe I will make and bring to work asap. It sounds sooo delicious!

  57. Kesha

    Yay! I can not wait to make these! I am getting my grocery list together right now! I am way too excited! Thank you for posting these yummy cupcakes!

      1. Kesha

        So! I made these today and OH MY WORD!!!!!! They are even better than the bakery!!! You way out did yourself!!! Thank you so much for coming up with the most AMAZING cupcake EVER!!!!!!!

  58. Gennie

    Nice list of recipes would like to make Cherry Almond Amaretto Ice Cream Cake at home. I will need to take the help of Mom.

    Thank Lindsay <3

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29