Vanilla Almond Cupcakes With Vanilla Almond Cream C

Name: Vanilla Almond Cupcakes With Vanilla Almond Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/2 cup Flour; 2 teaspoons Baking Powder; 1/4 teaspoons Salt; 1/2 cups Unsalted Butter; 1 cup Granulated Sugar; 2 Eggs; 1/2 cups Milk; 1/2 teaspoons Almond Extract; 2 teaspoons Vanilla Extract; FOR THE FROSTING:; 1 stick Unsalted Butter, Softened; 8 ounces, weight Cream Cheese; 3-1/2 cups Powdered Sugar; 1/2 teaspoons Almond Extract; 1 teaspoon Vanilla Extract

Servings: persons

FOR THE CUPCAKES:
1-1/2 cup Flour
2 teaspoons Baking Powder
1/4 teaspoons Salt
1/2 cups Unsalted Butter
1 cup Granulated Sugar
2 Eggs
1/2 cups Milk
1/2 teaspoons Almond Extract
2 teaspoons Vanilla Extract
FOR THE FROSTING:
1 stick Unsalted Butter, Softened
8 ounces, weight Cream Cheese
3-1/2 cups Powdered Sugar
1/2 teaspoons Almond Extract
1 teaspoon Vanilla Extract

1
For the cupcakes:
2
Preheat oven 350u00b0F. Prepare a 12-count cupcake tin by lining it with paper cupcake liners. Set aside.
3
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
4
With an electric mixer, beat the butter and sugar on medium to high speed until light and fluffy. Slowly add the eggs to the butter and sugar mixture, one at a time until fully incorporated. Next add half of the flour mixture and all of the milk and mix until combined. Add the rest of the flour mix and both extracts and beat for 2 more minutes. Divide the batter among the muffin liners and bake for 20-25 minutes. Cupcakes should slightly spring back to the touch when ready. Let the cupcakes cool completely before frosting.
5
For the frosting:
6
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in both of the extracts. Pipe or spread onto the cooled cupcakes.

1285

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/2 cup Flour, 2 teaspoons Baking Powder, 1/4 teaspoons Salt, and more.

Yes, Vanilla Almond Cupcakes With Vanilla Almond Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vanilla Almond Cupcakes With Vanilla Almond Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions