Soft, tender cupcakes with the aroma of warm milk and the savory crunch of toasted almonds sprinkled on top — perfect for an afternoon tea companion. The texture is soft with just the right amount of sweetness, not too heavy on the palate. This recipe is super simple, perfect for beginners who are just learning to make cupcakes from scratch.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 150 grams medium-protein all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 100 grams unsalted butter, room temperature
- 100 grams granulated sugar
- 2 eggs, room temperature
- 80 ml full cream liquid milk
- 1 tsp vanilla extract
- 40 grams toasted sliced/chopped almonds
- 1 tbsp full cream milk powder (optional, for topping)
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👩🍳 Instructions
- 1 Preheat the oven to 350°F (175°C). Prepare a cupcake pan and line each cavity with paper liners.
- 2 Combine the flour, baking powder, and salt in a bowl, whisk until well mixed, then set aside.
- 3 Beat the butter and sugar with a mixer on medium speed for about 3 minutes until pale in color and light and fluffy in texture.
- 4 Add the eggs one at a time while continuing to beat, making sure the first egg is fully incorporated before adding the second.
- 5 Pour in the vanilla extract and beat briefly until combined.
- 6 Add the flour mixture gradually, alternating with the milk. Begin and end with the flour mixture. Fold gently with a spatula — don't overmix so the cupcakes stay soft.
- 7 Fold some of the toasted almonds into the batter, reserving a bit for topping.
- 8 Spoon the batter into the paper liners until about 2/3 full, then sprinkle the remaining toasted almonds on top.
- 9 Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- 10 Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack. Sprinkle a little milk powder on top if you like, then serve.
💡 Tips
• Make sure the butter, eggs, and milk are at room temperature so the batter mixes more evenly and the cupcakes rise perfectly.
• Lightly toast the almonds without oil before using to bring out more flavor and crunch.
• Don't mix the batter too long after adding the flour, or the cupcakes will turn out tough or dense.
• Store the cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
📊 Nutrition Facts / serving
195 kkal
Calories (kcal)
3.5 gramg
Protein
10 gramg
Fat
22 gramg
Carbs
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