Vanilla Almond Cupcakes

Prep Time

40

Minutes

Cook Time

40

Minutes

Difficulty

Medium

Serves Up To

12

Servings


Nutrition Information

Total Fat24.1 g
Sodium183.0 mg
Potassium46.4 mg
Total Carbohydrates68.9 g
Sugars56.0 g
Protein3.0 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. 1

    Preheat oven to 350 degrees F. Line a cupcake pan (12 cups) with paper liners. Set aside.

  2. 2

    In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.

  3. 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. 4

    Add the eggs one at time, beating after each addition. Stir in the extracts.

  5. 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. 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. 7

    Place the frosting in a pastry bag and frost. I used the 1M Wilton tip. Decorate with sprinkles, if desired. Serve!

Made with these products:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

View Product

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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