In honor of our reaching 2,000 followers on Instagram, I’ll show you how to make a batch of these delicious almond/Amaretto flavored cupcakes!

These deliciously fruity and nutty granola bars are vegetarian and gluten free, and come packed with oats, almonds, and apricots. They’re a must for an instant pop of energy!
Desserts, Cupcakes
American, Italian-American
Yield: 14 Cupcakes
Celebration Cupcakes

Celebration Cupcakes

Prep time: 20 MinCook time: 18 MinInactive time: 15 MinTotal time: 53 Min
We originally posted this recipe in honor of our reaching 2,000 followers on Instagram, But these delicious almond/Amaretto flavored cupcakes are great for any occasion where you want to celebrate someone or something, or just generally lift everyone’s spirits!


  • 1⅔ cups all-purpose flour
  • 1 cup sugar
  • ¼ teaspoon baking soda
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 large egg whites
  • ¾ cup (1½ sticks) unsalted butter, melted and cooled
  • ½ teaspoon almond extract
  • 1 teaspoon vanilla extract or vanilla paste
  • 1½ teaspoons Amaretto
  • ½ cup sour cream
  • ½ cup whole milk
  • 2 cups (4 sticks) unsalted butter, softened
  • 2 lb. (1 bag) confectioners’ sugar
  • 1 teaspoon Amaretto
  • 2 tablespoons heavy cream or half and half, as needed
  • Sanding sugar, optional, for “a little sparkle!”


  1. Preheat oven to 350 degrees. Line 14 wells in a cupcake pan with paper liners.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
  3. Place egg whites in a separate bowl. Add the melted butter, almond and vanilla extracts, Amaretto, sour cream, and whole milk. Whisk together ingredients. The mixture may not be completely smooth.
  4. Add the wet ingredients to the flour mixture. Whisk the ingredients together until smooth, being careful not to over beat.
  5. Using a cookie scoop, fill the cupcake wells two-thirds full. Bake for approximately 18 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and place on a cooling rack for 15 minutes then carefully remove cupcakes. Let cool completely before frosting the cupcakes.
  6. Prepare the frosting by placing the butter in the bowl of an electric stand mixer. Beat butter until light and fluffy, about 3 minutes. With the mixer on medium low, slowly add the confectioners’ sugar. Add the Amaretto and enough of the cream/half and half to create the consistency you want. Mix on medium high until light and fluffy.
  7. Transfer to a piping bag fitted with a decorative tip. Pipe a large swirl of frosting on each cupcake and, if using, dust with the sanding sugar.
Did you make this recipe?
Tag @blameitonbiscotti on instagram and hashtag it # 2000cupcakes
May 28, 2021 — Mary DiSomma