Almond Cupcakes with Chocolate Schmear Glaze

Almond Cupcakes

Individual almond cupcakes with chocolate Schmear Glaze.



  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (6 ounces) butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup (4 ounces) Love’n Bake® Almond Paste
  • 1 teaspoon almond extract, optional
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1/3 cup yogurt
  • 1/2 cup milk


  • 1 can Love’n Bake® Chocolate Schmear
  • 1/2 cup light cream
  • Toasted sliced almonds as needed for garnish


  1. Heat the oven to 350 degrees F. Grease two 12-cup muffin pans and line them with paper liners.
  2. Stir together the flour, baking powder and salt.
  3. Beat the butter in the bowl of a mixer fitted with a flat paddle until smooth. Add the sugar and cream until fluffy, about 2 minutes. Crumble the Love’n Bake® Almond Paste into the creamed butter and beat another minute or two until evenly blended.
  4. Stir in the extracts. Then beat in the eggs one at a time.
  5. Combine the yogurt and milk. Add the liquids to the butter mixture alternating with the dry ingredients in three additions scraping the bowl well after each ingredient is added.
  6. Divide the batter evenly between the prepared pans using an ice cream scoop. Fill each muffin cup 2/3 of the way full.
  7. Bake until the cakes crest slightly, brown and spring back when pressed lightly in the center, about 15 to 18 minutes.
  8. Cool the cupcakes on a rack completely before glazing.
  9. While the cupcakes cool, prepare the glaze. Heat the Love’n Bake® Chocolate Schmear and cream in a small saucepan over medium heat. Whisk the ingredients together until they are smooth and lump free. Continue heating the glaze, stirring frequently for a few minutes until the mixture is smooth and shiny.
  10. To glaze and decorate the cupcakes, place a generous mound of glaze in the center of a cupcake. Using a spatula or flat knife, push the glaze out to the edges of the cupcake without touching the paper.
  11. Roll the edges of each glazed cupcake in toasted almonds.

Yield: 2 dozen

When kept lightly covered in a cool place, these cupcakes will keep for 2 or 3 days.

Recipe and photo credit (used with permission): Love’n Bake® -