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 Vanilla Almondmilk Photo

Unsweetened Vanilla 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

Recipes Straight to Your Inbox

Sign up for the latest recipes and product updates

I confirm that I would like to receive emails from Blue Diamond Almonds, and have read and agree to the privacy policy and terms of service.
By signing up, you agree and provide consent to receive from us (and our affiliates) marketing communications on upcoming specials and promotions at the email address provided. For more information, please visit our Privacy Policy. You can unsubscribe at any time by clicking the link in the email.