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5
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Amaretto Cupcakes with Amaretto Whipped Cream
Take a gooey butter cake, cross it with a biscotti, top it with boozy whipped cream, and you've got these almond Amaretto cupcakes.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
cupcakes
Calories:
451
kcal
Author:
Stefani
Ingredients
Cupcake Ingredients
1
cup
unsalted butter
2
cups
almond meal
pinch
of salt
1 1/3
cup
caster sugar
I used C&H Baker's Sugar, which can be found more easily in U.S. grocery stores. It's a very fine granulated sugar.
4
large eggs
1 1/2
teaspoon
vanilla extract
3
tablespoons
Amaretto liqueur
Amaretto Whipped Cream Ingredients
1
cup
heavy whipping cream
1
tablespoon
powdered sugar
5
tbsp
Amaretto liqueur
sliced almonds
optional
US Customary
-
Metric
Instructions
Cupcake Instructions
Melt the butter in a saucepan (or the microwave) and set aside to cool.
In a medium-sized mixing bowl, mix together the almond meal, salt, and sugar until well combined.
In a separate medium-sized bowl, whisk together the eggs, vanilla extract, and Amaretto until combined.
Add the cooled melted butter to the wet ingredients.
Fold the dry ingredients into the wet ingredients until just combined.
Divide mixture evenly between 12 cupcake liners.
Bake at 350 F for 20 minutes or until the tops are slightly browned and bounce back when lightly touched.
Amaretto Whipped Cream Instructions
Whip heavy whipping cream until it looks like whipped cream.
Mix in powdered sugar and Amaretto until just combined.
Pipe or spread on cooled cupcakes.
Optionally, top cupcakes with almond slices.
Notes
This recipe is gluten free!
Nutrition
Calories:
451
kcal
|
Carbohydrates:
30
g
|
Protein:
6
g
|
Fat:
33
g
|
Saturated Fat:
15
g
|
Cholesterol:
122
mg
|
Sodium:
31
mg
|
Potassium:
39
mg
|
Fiber:
1
g
|
Sugar:
26
g
|
Vitamin A:
845
IU
|
Vitamin C:
0.1
mg
|
Calcium:
65
mg
|
Iron:
1
mg