Macaron Cupcake: A Luxe Dessert Duo in One Bite
If you’re a fan of both cupcakes and macarons, this treat combines the best of both worlds. Macaron cupcakes are elegant, rich, and perfect for special events or when you just want to treat yourself.
These cupcakes typically start with a moist almond flour or vanilla cupcake base, topped with silky buttercream, and crowned with a single delicate macaron.
The almond flavor in the cupcake often mimics the macaron shell, making it a harmonious pairing. The buttercream can be flavored with vanilla, raspberry, chocolate, or lemon, depending on the macaron used.
You’ll start by preparing a fluffy cupcake batter using ingredients like all-purpose flour, eggs, butter, sugar, and a touch of almond flour to echo that macaron flavor.
Once baked and cooled, the cupcakes are topped with swirls of buttercream using a piping bag, and finished with a colorful macaron placed delicately on top.
It’s not only delicious—it’s an Instagram-worthy dessert.
Cupcake Details
| Prep Time | Cook Time | Total Time | Yield | Cuisine | Course |
|---|---|---|---|---|---|
| 25 mins | 18–20 mins | ~45 mins | 12 | French-American fusion | Dessert |
Ingredients (with Alternatives)
For the Cupcake Base:
| Ingredient | Quantity | Alternatives |
|---|---|---|
| All-purpose flour | 1 cup | Gluten-free flour blend |
| Almond flour | ¼ cup | Omit and increase AP flour by ¼ cup |
| Baking powder | 1 tsp | NA |
| Salt | ¼ tsp | NA |
| Unsalted butter | ½ cup (softened) | Coconut oil |
| Granulated sugar | ¾ cup | Erythritol or monk fruit |
| Eggs | 2 | Flax-eggs (for egg-free version) |
| Vanilla extract | 1 tsp | Almond or lemon extract |
| Milk | ½ cup | Almond, oat, or soy milk |
For the Buttercream:
| Ingredient | Quantity | Alternatives |
|---|---|---|
| Unsalted butter | ½ cup | Vegan butter |
| Powdered sugar | 1½ to 2 cups | Powdered erythritol |
| Vanilla extract | ½ tsp | Lemon, almond, or raspberry extract |
| Milk (to adjust texture) | 1–2 tbsp | Any plant-based milk |
For Topping:
- 12 ready-made macarons (store-bought or homemade, any flavor you like)
Instruments Needed
| Tool | Alternatives |
|---|---|
| Standard muffin pan | Mini muffin tray (adjust baking time) |
| Cupcake liners | Grease pan and flour if no liners |
| Electric mixer | Hand whisk (will require more effort) |
| Mixing bowls | Any large bowls will work |
| Piping bags + tips | Ziplock bags with a snipped corner |
| Cooling rack | Clean tray with parchment paper |
| Ice cream scoop (for batter) | Tablespoon or regular spoon |
Before You Begin
Macaron cupcakes are about balance—flavor, texture, and appearance.
Be sure your butter is softened for smooth mixing, and your cupcakes are completely cool before piping.
If you’re making your own macarons, prep them a day ahead to save time and allow them to age slightly, which improves flavor and texture.
How to Make Macaron Cupcakes
Step 1: Prepare the Cupcake Batter
In a large bowl, beat ½ cup softened butter and ¾ cup sugar until pale and fluffy. Add in 2 eggs, one at a time, followed by 1 tsp vanilla extract.
Mix well until the batter becomes smooth.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together 1 cup all-purpose flour, ¼ cup almond flour, 1 tsp baking powder, and ¼ tsp salt.
Slowly incorporate the dry mix into the wet, alternating with ½ cup milk. Stir just until the mixture is evenly combined—don’t overmix.
Step 3: Bake the Cupcakes
Line your muffin pan with cupcake liners and scoop the batter evenly into each cup—about ¾ full. Bake in a preheated 350°F (175°C) oven for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes before transferring to a cooling rack.
Step 4: Prepare the Buttercream
Beat ½ cup softened butter until creamy. Gradually mix in 1½–2 cups powdered sugar, adding 1–2 tablespoons of milk as needed to reach a smooth, fluffy consistency. Add ½ tsp of your preferred extract (vanilla, almond, etc.) and beat for another minute.
Step 5: Frost and Decorate
Once the cupcakes are completely cool, pipe a generous swirl of buttercream on top using a star tip or round piping tip.
Place a macaron gently on each frosted cupcake. Optional: add edible glitter or gold leaf for an elegant touch.
Variations to Try
- Chocolate Macaron Cupcakes: Use a chocolate cupcake base and top with chocolate macarons and ganache-style buttercream.
- Berry Macaron Cupcakes: Fill the cupcakes with raspberry jam and top with raspberry macarons for a fruity surprise inside.
- Lemon Macaron Cupcakes: Use lemon zest in the batter and lemon extract in the buttercream, paired with lemon-flavored macarons.
- Mocha Macaron Cupcakes: Add a teaspoon of instant coffee to the cupcake batter and buttercream. Top with coffee macarons.
- Mini Macaron Cupcakes: Bake in mini liners and use mini macarons for bite-sized party treats.
Tips for Perfect Macaron Cupcakes
- Chill buttercream for 10–15 minutes if too soft for piping
- Don’t press macarons too hard—they’re fragile
- Pair frosting flavor with macaron flavor for harmony
- Make macarons a day ahead to save time
- Use almond flour for that macaron-inspired base flavor
Macaron cupcakes are the perfect fusion of two iconic desserts.
Whether you’re celebrating a special day or simply want to impress, this recipe is your go-to for an elegant, crowd-pleasing treat.
Try different macaron combinations and make each batch your own!
