Anyways, let's talk cupcakes. Cupcakes are just about the best thing to make on a snow day. They are a lot of fund and somewhat time consuming so you have something to do, but not so crazy that they talk all day. Plus, I'm always looking for a new kind of cupcake to make for the house, and I love almond! So, I stumbled upon these and just had to make them. Then, I jazzed up the frosting a little bit. My excuse was Valentine's Day, but let's be honest, it was a snow day and I was just having fun with it, which I definitely did!
Almond Cupcakes with Vanilla Frosting
Cupcakes:
- 1½ cups all-purpose flour
- 1½ tsp. baking powder
- ½ tsp. salt
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup butter, softened
- 2 eggs
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- ¾ cup whole milk
Frosting:
- 1 cup (2 sticks) butter, softened
- 3 cups powdered sugar
- ¼ tsp. salt
- 2½ tsp. vanilla extract
- 1–2 Tbsp. whole milk
Make the cupcakes: Preheat oven to 350 degrees F. Line muffin tin with cupcake liners. Whisk together flour, baking powder and salt in medium bow, set aside. Cream butter and sugars together in stand mixer until light and fluffy, 1-2 minutes. Add in eggs and extracts and continue mixing until smooth, scraping sides as necessary. Add in one third of the flour mixture and then half of the milk, mixing until combined. Repeat process, ending in flour mixture. Beat until smooth. Fill cupcake liners up ⅔ full and bake for 20 minutes. Allow to cool before frosting.
Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until fluffy. Add the powdered sugar, one cup at a time, until mixed; it will be stiff. Add the salt and vanilla extract, mix well. Add one tablespoon of milk and mix. Carefully add up to one more tablespoon of milk, little by little, until you’ve reached the desired consistency. Frost cooled cupcakes and serve.