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+ servings

Vanilla Almond Cupcakes

Moist vanilla almond cupcakes topped with creamy vanilla almond buttercream frosting. These elegant cupcakes are perfect for weddings, showers, or parties.
4.6 from 5 votes

Ingredients
  

For the Cupcakes:

  • 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

For the Frosting:

  • 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 if desired

Instructions
 

  • 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 at time, beating after each addition. Stir in the extracts.
  • Add the flour mixture and milk alternately, starting and ending with the flour. Mix until flour is just incorporated. Don't overmix.
  • 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!
  • 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.