Savory Almond Amaretto Cupcakes
These savory almond amaretto cupcakes combine toasted almonds and a subtle hint of amaretto for a rich, nutty, and sophisticated flavor perfect for brunch, afternoon tea, or unique appetizers.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour (180g)
- ½ cup almond flour (50g)
- ½ cup toasted sliced almonds (40g), finely chopped
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (115g), softened
- ⅓ cup granulated sugar (65g)
- 2 large eggs, room temperature
- 3 tablespoons amaretto liqueur (or 1 teaspoon almond extract plus a splash of milk for non-alcoholic)
- ½ cup whole milk (120ml)
- 1 teaspoon fresh rosemary, finely chopped (optional)
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Preheat oven to 350°F (175°C). Spread sliced almonds on a baking sheet and toast for 5-7 minutes until golden and fragrant. Let cool, then finely chop.
- In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, mixing well after each addition.
- Slowly mix in amaretto liqueur and whole milk until smooth. Fold in rosemary and Parmesan cheese if using.
- Gradually add dry ingredients to wet mixture, folding gently with a spatula. Do not overmix.
- Stir in chopped toasted almonds, reserving a few for topping if desired.
- Line a 12-cup muffin tin with cupcake liners or grease well. Spoon batter evenly into cups, filling about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Toast almonds to enhance flavor. Use room temperature eggs and butter for better texture. Fold batter gently to avoid toughness. Check cupcakes starting at 18 minutes to prevent overbaking. For a glossy finish, brush with warmed amaretto after baking. Substitute almond flour with hazelnut flour for a different nutty twist. Dairy-free options include coconut oil and almond milk.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Fat: 8
- Carbohydrates: 20
- Protein: 4
Keywords: savory cupcakes, almond cupcakes, amaretto cupcakes, unique baking, brunch recipe, nutty cupcakes, easy baking