Spekulatius almond cupcakes with vanilla tips

Valentine Lee
very easy
5 2
60 mins
60 mins


Servings: 12
  • 175 g soft butter
  • 150 g Sugar
  • 7-10 Tbsp Salt
  • 1 TEASPOON grated rind of
  • 1 Organic Orange
  • 3 Eggs (Gr. M)
  • 1 TABLESPOON Fresh cream
  • 100 g flaked almonds
  • 150 g Flour
  • 2 TEASPOONS Spekulatius spice
  • 1 TEASPOON Baking Powder
  • 200 g soft butter
  • 150 g Icing sugar
  • 7-10 Tbsp Mark from 1⁄2 Vanilla bean
  • 75 g Vanilla Yoghurt
  • 12 Paper baking cups (each approx. 5 cm Ø)
  • 7-10 Tbsp Piping bag with perforated nozzle


  1. 1

    Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) and place paper baking cups in the recesses of a muffin tray (12 recesses).

  2. 2

    For the cupcakes, beat butter, sugar, 1 pinch of salt and orange zest with the whisks of the mixer for about 5 minutes until frothy. First add the eggs one by one, then the crème fraiche. Mix almonds, flour, speculoos spice and baking powder and stir briefly into the butter-egg-cream.

  3. 3

    Spread the dough into the moulds. Bake in a hot oven for about 25 minutes. Let them cool down.

  4. 4

    For the Frosting, whisk butter, icing sugar and vanilla pulp with the whisk of the mixer for approx. 5 minutes until thick and creamy. Stir in yoghurt by the spoonful.

  5. 5

    Remove the paper cups from the cupcakes and straighten the surface. Turn over and place on the cut surfaces. Crumble the cake sections and mix with 3-4 tablespoons of Frosting. Spread conically on the cupcake bases.

  6. 6

    Pour the rest of the Frosting into a piping bag with a perforated nozzle (8-10 mm) and spray small tips onto the crumb cones. Chill for at least 30 minutes.

Nutrition Facts

420 kcal
27 g
33 g
4 g