Vanilla Almond Cupcakes
Cook Time:
40
Minutes
Difficulty:
Medium
Serves Up To:
12
Servings
Nutrition Information
Total Fat | 24.1 g |
---|---|
Cholesterol | 93.1 mg |
Sodium | 183.0 mg |
Potassium | 46.4 mg |
Total Carbohydrates | 68.9 g |
---|---|
Dietary Fiber | 0.5 g |
Sugars | 56.0 g |
Protein | 3.0 g |
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter; at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup Almond Breeze Unsweetened Vanilla Almondmilk
- 1 cup unsalted butter; at room temperature
- 4 cups powdered sugar
- 2 tablespoons Almond Breeze Unsweetened Vanilla
- 1 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- Sprinkles (optional)
Directions
- 1
Preheat oven to 350 degrees F. Line a cupcake pan (12 cups) with paper liners. Set aside.
- 2
In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
- 3
In a stand mixer, beat the butter and sugar together until light and fluffy and lightened in color. This will take about 5 minutes. Scrape down the sides of the bowl with a rubber spatula.
- 4
Add the eggs one at time, beating after each addition. Stir in the extracts.
- 5
Divide batter evenly in prepared cupcake liners, filling 2/3 full. Bake cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to a wire cooling rack and cool completely.
- 6
While the cupcakes are cooling, make the frosting. Using a stand mixer, beat the butter until creamy. With the mixer on low, add 1 cup of powdered sugar at a time until all of the powdered sugar is added. Beat in the milk, vanilla extract, and almond extract. Beat until smooth.
- 7
Place the frosting in a pastry bag and frost. I used the 1M Wilton tip. Decorate with sprinkles, if desired. Serve!
Notes
- Frosting can be made up to 2 days ahead of time and stored in the refrigerator. Let it come to room temperature and beat briefly before using. You can store the finished cupcakes in the refrigerator for 1-2 days. Let the cupcakes come to room temperature before serving. They are best the day they are made.
Made with these products:
Notes
- Frosting can be made up to 2 days ahead of time and stored in the refrigerator. Let it come to room temperature and beat briefly before using. You can store the finished cupcakes in the refrigerator for 1-2 days. Let the cupcakes come to room temperature before serving. They are best the day they are made.
Courtesy of: Two Peas & Their Pod
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