Description
Indulge in these delightful Almond Wedding Cake Cupcakes, featuring a moist almond-flavored base and creamy almond buttercream frosting, all topped with crunchy sliced almonds. Perfect for weddings, celebrations, or any sweet occasion!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup sliced almonds (for topping)
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 2 tablespoons milk
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the almond extract and vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start with a third of the flour mixture, then half of the milk, and repeat until combined. Avoid overmixing.
- Fill each cupcake liner about two-thirds full with the batter using a cookie scoop or spoon.
- Sprinkle a few sliced almonds on top of each cupcake.
- Bake in the preheated oven for 18-20 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.
- Remove from the oven and let cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
- In a medium bowl, beat together the softened butter and powdered sugar using an electric mixer, starting on low speed and then increasing to medium until smooth and creamy.
- Add the milk, almond extract, and vanilla extract, beating on medium speed until light and fluffy, about 2-3 minutes. Adjust consistency with more milk if needed.
- Once the cupcakes are completely cool, frost them using a piping bag or a knife.
- Decorate with additional sliced almonds on top.
Notes
- Ensure all ingredients are at room temperature for the best results.
- Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes