I find myself talking about these cupcakes a lot, so I’m putting the recipe here so I can point to it in the future. I make these cupcakes all the time. Quick and easy, and I just love the nuttiness. Recipe is linked here, but I don’t know if that is where I originally got it from.

Almond Cupcakes

Ground almonds give these cupcakes a rich flavour and a nice moist crumb.

Servings: 12 cupcakes
Ingredients:

• 1/2 cup (125 mL) butter, softened
• 1 cup (250 mL) granulated sugar
• 2 eggs
• 1/2 tsp (2 mL) almond extract
• 1 cup (250 mL) all-purpose flour
• 1/2 cup (125 mL) ground almonds
• 1 tsp (5 mL) baking powder
• 1/4 tsp (1 mL) salt
• 1/2 cup (125 mL) milk

Preparation:
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in almond extract.

In separate bowl, whisk together flour, ground almonds, baking powder and salt,  stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into paper-lined or greased muffin cups.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.