| Total Fat | 24.1 g |
| Total Carbohydrates | 68.9 g |
| Cholesterol | 93.1 mg |
| Sodium | 183.0 mg |
| Potassium | 46.4 mg |
| Dietary Fiber | 0.5 g |
| Sugars | 56.0 g |
| Protein | 3.0 g |
Preheat oven to 350 degrees F. Line a cupcake pan (12 cups) with paper liners. Set aside.
In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
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.
Add the eggs one at time, beating after each addition. Stir in the extracts.
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.
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.
Place the frosting in a pastry bag and frost. I used the 1M Wilton tip. Decorate with sprinkles, if desired. Serve!
Courtesy of: Two Peas & Their Pod
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