Amaretto Cupcakes
Recipe by Sarah Sibley

Recipe by Sarah Sibley

Amaretto Cupcakes

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These deliciously decadent cupcakes are perfect for weddings and special occasions. 

Amaretto Cupcakes

Amaretto Cupake Recipe

Cook Time: 25 minutes
Author: Sarah Sibley


  • 175 g Soft Butter Stork
  • 175 g Caster Sugar
  • 1/2 tsp Vanilla Extract
  • 6 tbsp Amaretto
  • 3 x Medium Eggs
  • 125 g Self-Raising Flour
  • 50 g Ground Almonds
  • 500 g Fondant Icing Sugar
  • 225 g Unsalted Butter softened


  • Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  • Line a muffin tin with 12 large muffin sized cupcake cases.
  • Cream together the butter and sugar until pale and creamy.
  • Slowly add the beaten eggs.
  • Add the vanilla & 3tbsp of the Amaretto and mix well.
  • Finally add the flour & almonds and mix thoroughly until smooth.
  • Carefully spoon the batter into the cases.
  • Bake for around 25 minutes or until the sponge springs back when pressed lightly.
  • Remove from the tin and leave to cool on a wire rack.
  • Mix together the icing sugar and remaining Amaretto.
  • Then add the softened butter and mix together until creamy and lump free.
  • Once the cakes are cool pipe a swirl of frosting onto each cake.
Made this recipe? Don't forget to tag me!@itssarahsibley I love to see all your tasty creations!

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