´╗┐

Vanilla Almond Cupcakes

Courtesy of:

Current Recipe Rating:

Ranking: 0.0/5 stars

Serves up to

12

Total Time

40
mins

Share Recipe

facebook twitter pinterest

Print Recipe

print

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 Almondmilk Unsweetened Vanilla
  • 1 cup unsalted butter, at room temperature
  • 4 cups powdered sugar
  • 2 tablespoons Almond Breeze Almondmilk 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 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!

Note:

  • 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.
community

Share this recipe with friends

facebook twitter pinterest Email

click to rate

Current Average:
Ranking: 0.0/5 stars

* indicates a required field

Please enter your name.
Please enter a valid email.

Talk with the community about this.