Go Back
+ servings

Cardamom Crunch Almond Cupcakes

Cardamom crunch almond cupcakes are tender little delights with an irresistible crunchy topping that takes to whipped cream, berries, and stone fruits of all kinds. Being gluten-free is a bonus.
Course Dessert
Cuisine Indian-ish, International
Keyword Cardamom, Entertaining, Freezer Friendly, Gluten-free, Make ahead, Quick, Snack
Prep Time 20 minutes
Cook Time 13 minutes
0 minutes
Total Time 33 minutes
Servings 8
Calories 436kcal


Crunchy Topping

  • 1/ 2 cup flaked almonds ~ Or pistachios
  • 3 tablespoons all-purpose flour ~ Or almond flour
  • 5 tablespoons coarse sugar ~ Or white granulated sugar
  • 1/2 teaspoon ground cardamom ~ Ideally freshly ground, you'll need another 1/2 tsp for the cakes
  • 1/2 teaspoon sea or table salt ~ Or 3/4 teaspoon kosher salt
  • 2 tablespoons butter ~ Melted

Cupcake Batter

  • 1/4 cup unsalted butter ~ Very slightly softened
  • 1/2 cup white granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons rose water ~ Or 1/2 teaspoon rose essence or 1 teaspoon vanilla
  • 1 1/4 cup almond flour
  • 1/4 teaspoon sea or table salt ~ Or 1/2 teaspoon kosher salt, substitutions
  • 1/2 teaspoon ground cardamom ~ Ideally freshly ground or 1/2 tsp cinnamon

Optional Garnishes

  • fruit
  • whipped cream ~ See my recipe in the Notes below.


Crunchy Topping

  • Mix all the ingredients together and set aside.

Cupcake Batter

  • Gather all the ingredients and turn the oven on to 350°F (180°C).
  • Cream the butter and sugar together on medium-high with a paddle attachment. A hand mixer works well too. Add the eggs one at a time, mixing the batter in between additions.
    Cardamom Crunch Almond Cupcakes - Butter and sugar whipped into a light combination.
  • Add the rose water or vanilla and mix together. In a small bowl, blend the almond flour, salt, and cardamom or cinnamon. Dump the dry ingredients into the butter and sugar mixture and blend together.
    Cardamom Crunch Almond Cupcakes - Almond cake batter mixed up and ready for baking.
  • Line a muffin tin with cupcake papers and spoon the batter into the cups until 2/3 full. There is batter enough for 8 1/2 cupcakes. The extra half is for you to snack on. If you like weighing things, I've found that 46 grams are the perfect amount of batter. If you divide the batter evenly into 8 cakes, the liners are slightly overfilled.
  • Top the cupcakes with the crunchy topping and bake for 12 to 16 minutes. The cupcakes are done when the center is set. Start checking at the 12-minute mark. You are looking for only the slightest bit of color on the edges. If you bake the cupcakes until the edges are golden brown you may have difficulty peeling off the liners.
  • Allow the cupcakes to cool room temperature and serve with whipped cream and fruit, or all alone with their tender little selves.
    Cardamom Crunch Almond Cupcakes - Served on a gold platter with fluffy whipped cream and strawberries.


  • I have found that these cupcakes have a tendency to stick to the cupcake liners. To prevent this:
    • Buy good quality cupcake papers.
    • Don't overbake the cupcakes. Bake just until the center of the cupcakes is set with only a slight touch of browning. If you bake them until the edges are golden brown you may have difficulty peeling off the liners.
    • Allow the cakes to cool to room temperature before removing them from the papers.
  • My mini recipe for whipped cream is 1 cup of whipping cream, 1/4 cup thick yogurt, 1 to 2 tablespoons of confectioners sugar (powdered sugar OR granulated white sugar), and one teaspoon of vanilla, rose water, or a flavoring of your choice.


Calories: 436kcal | Carbohydrates: 32g | Protein: 11g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 262mg | Potassium: 208mg | Fiber: 5g | Sugar: 22g | Vitamin A: 332IU | Calcium: 117mg | Iron: 2mg