Almond Crème Cupcakes

A homemade almond pastry crème makes a delicious filling for these vanilla cakes. Make the <strong>Almond Crème</strong> a day ahead for easier preparation.

12 cupcakes

Recipe Categories:

Desserts VeganSoy-Free

Updated: Wed, 02/21/2018 - 10:44pm


Almond Crème

  • 1¼ cup vanilla-flavored almond milk
  • 1 teaspoon almond extract
  • 3 Tablespoons sugar
  • 2 Tablespoons all-purpose flour
  • ¼ cup cornstarch
  • ¼ cup water

Almond Cupcakes

  • 1 cup + 2 Tablespoons all-purpose flour
  • ⅓ cup almond meal (almond flour)
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup fine turbinado sugar
  • ¼ cup coconut oil
  • 2 Tablespoons vanilla-flavored soy yogurt
  • ⅔ cup vanilla-flavored almond milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons apple cider vinegar


  1. For the Almond Crème: Add almond milk and extract to a saucepan and warm over medium heat.
  2. In a small bowl whisk together sugar, flour, cornstarch, and water until very smooth. Remove ½ cup warmed almond milk and whisk with cornstarch mixture. Add back to saucepan and stir until thickened, about 5-10 minutes. Pour into a glass bowl, cover with parchment paper, and chill for 4 hours or until set.
  3. For the Vanilla Cupcakes: Preheat oven to 350º and line a 12-cup muffin pan with paper liners.
  4. In a small bowl, mix together flour, almond meal, baking powder and salt. Set aside.
  5. In a large mixing bowl, whisk together sugar, coconut oil, yogurt, almond milk, vanilla, and vinegar until well combined.
  6. Add dry ingredients to wet and stir to combine.
  7. Fill each muffin cup evenly, and bake for 20-24 minutes, or until a toothpick comes out clean. Tops should be just barely golden brown. Let cool five minutes in pan, then move to cooling racks.
  8. To fill cupcakes: fill a pastry bag with Almond Crème. Insert into top of cupcake and squeeze out 1 teaspoon filling into cupcake. Remove excess filling from top (if necessary), and spread some Vanilla Buttercream Frosting on top! Enjoy!