Cooking With Catherine: Almond Butter Cupcakes w/ Mocha Buttercream Frosting

logoAlmond Butter Cupcakes


  • 1 3/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk
  • 1/2 cup canola oil
  • 1 tsp pure vanilla extract
  • 1 tbsp white vinegar (or lemon juice)
  • 1/2 cup smooth almond butter

Preheat oven to 350°F. Line your cupcake tin with baking cups. In a large mixing bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. Stir in the milk, oil, vanilla extract, vinegar, and almond butter until smooth. Divide batter evenly between baking cups, filling about 3/4 full. Bake for 18-20 minutes, or until a toothpick can come out clean when inserted. Allow the cupcakes to cool before frosting them.

Mocha Buttercream

  • 1/4 cup (1/2 stick) butter, room temperature
  • 1 tsp espresso powder
  • 1.4 cup cocoa powder
  • Pinch of salt
  • 2 cups powdered sugar
  • 2 tbsp milk

In a bowl, beat together the butter, espresso, cocoa powder, and salt until smooth and uniform. Beat in the powdered sugar and milk. If buttercream is too soft, add more powdered sugar until it becomes spreadable. If frosting is too stiff, add more milk until your consistency is spreadable.


The good thing about these cupcakes is, almond butter is good for you. Now you can eat them somewhat guilt-free! These little gems were my first try making cupcakes and frosting from scratch and they turned out pretty well. Unfortunately, I had to use ground coffee instead of the espresso powder for the frosting. I also only baked for about 13 minutes using my convection setting. A little tip for making the buttercream: prepare in a small bowl! (Should have listened to my mother…) Good luck and enjoy!


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