Recipe courtesy of Rachel Dott

Almond Citrus Cupcake

  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 20 min
  • Yield: 24 cupcakes
Save Recipe


Cupcake Batter:

Nonstick cooking spray, for spraying liners

2 cups cake flour 

1 2/3 cups granulated sugar 

1 cup almond meal 

1 tablespoon baking powder 

3/4 teaspoon salt 

6 ounces (1 1/2 sticks) unsalted butter, at room temperature 

4 egg whites 

1 egg 

1 cup whole milk 

2 tablespoons freshly squeezed orange juice 

2 teaspoons vanilla extract 

1 teaspoon almond extract 

Zest of 1 lemon 


8 ounces cream cheese, at room temperature

4 ounces (1 stick) unsalted butter, at room temperature 

1 pound confectioners' sugar 

2 tablespoons orange zest (from about 1 large orange) 

2 tablespoons freshly squeezed orange juice

1 teaspoon vanilla extract 

Pinch salt 


  1. For the cupcake batter: Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray.
  2. In the bowl of a stand mixer with a paddle attachment, mix together the cake flour, granulated sugar, almond meal, baking powder and salt. Add the butter and mix until crumbly in appearance, about 1 minute. Add the egg whites and whole egg and mix on medium until fluffy, about 1 minute. In a medium mixing bowl, combine the milk, orange juice, vanilla extract, almond extract and lemon zest. Mix approximately a third of the wet ingredients into the flour mixture. Scrape down the sides of the mixing bowl and beat for 1 minute on medium speed. Continue two more times with the remaining wet ingredients, beating for 1 minute between additions.
  3. Scoop one scoop of the batter into each cupcake liner. Bake until the cupcakes bounce back from gentle pressure, about 20 minutes. Remove from the pans and cool.
  4. For the frosting: In the bowl of a stand mixer, beat together the cream cheese and butter on medium speed until completely combined and free of lumps, about 2 minutes. On the lowest speed, slowly add the confectioners' sugar and mix until combined, about 1 minute. Add the orange zest and juice, vanilla extract and salt and mix on medium speed until light and smooth, about 2 minutes.
  5. To assemble, frost the cooled cupcakes with the citrus frosting using a pastry bag fitted with a star tip.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Almond Easter Egg Cupcake

Coconut Cupcakes with Chocolate and Almonds

Citrus Tart with Shortbread Almond Crust

Fresh Citrus with Gelato and Almond Cookies

Almond Citrus Olive Oil Cake

Green Bean-Citrus Salad with Almonds

Citrus Cupcakes with White Chocolate Frosting

Almond Cupcakes with Raspberry Glaze, Swiss Meringue, and Stacked Almond Cakes

🤤 More Drool-Worthy Recipes