Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour the cups.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.2.5 cups all-purpose flour, 1.5 cups granulated sugar, 1.5 teaspoons baking powder, 0.5 teaspoon salt
- Add the softened unsalted butter to the dry ingredients. Using an electric mixer on low speed (or a stand mixer with the paddle attachment), mix until the mixture resembles coarse crumbs.0.5 cup unsalted butter, softened
- In a separate small bowl, whisk together the eggs, milk, almond extract, and vanilla extract.3 large eggs, 1 cup milk, 2 teaspoons almond extract, 0.5 teaspoon vanilla extract
- With the mixer on low speed, gradually add the wet ingredients to the butter and flour mixture. Mix until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, make the frosting. In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the 2 tablespoons of milk and ½ teaspoon almond extract. Beat until smooth and fluffy. Add more milk, a teaspoon at a time, if needed to reach desired consistency.0.25 cup unsalted butter, softened, for frosting, 1 cup powdered sugar, for frosting, 2 tablespoons milk, for frosting, 0.5 teaspoon almond extract, for frosting
- Once the cupcakes are completely cool, frost them generously with the almond frosting.
- If desired, sprinkle sliced almonds over the frosted cupcakes for an extra touch of texture and flavor.sliced almonds for garnish
Notes
Unfrosted or frosted White Almond Cupcakes can be stored in an airtight container at room temperature for up to 2 days. For longer storage, especially in warmer climates or if your frosting is cream-cheese based, refrigerate the cupcakes in an airtight container for up to 4-5 days. To freeze unfrosted cupcakes, place them on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container for up to 2 months. If refrigerated, allow the cupcakes to sit at room temperature for about 30 minutes before serving to soften. Microwaving cupcakes can make them tough and dry, so this method is not advised for optimal taste and texture.
