Vanilla Almond Cupcakes
Homemade Vanilla Almond Cupcakes are a traditional vanilla cupcake recipe given a bit of an elegant twist with the addition of almond flavoring. They are light, fluffy and perfectly moist.
Servings: 12 cupcakes
Ingredients
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 2 cups all-purpose flour
- 2 Tbsp cornstarch
- 1 Tbsp baking powder
- 3/4 tsp salt
- 1 cup milk
- 2 tsp vanilla extract
- 1/4 cup Greek yogurt or sour cream
- 5 egg whites
- 1 1/2 tsp almond extract
Frosting
- 1 cup butter, softened to room temp
- 3-4 cup powdered sugar
- 1/4 cup heavy cream, half-and-half, or whole milk
- 2 tsp vanilla extract
- 1 tsp almond extract
- pinch of salt to offset sweetness
Instructions
- Preheat oven to 350 and line two 12-cup muffin tins (this recipe makes about 24 cupcakes).
- In a large bowl, cream butter until light and fluffy, about 1-2 minutes. Gradually add in sugar, 1/2 cup at a time, beating until well combined.
- In a separate bowl, sift together flour, cornstarch, baking powder, and salt. Set aside.
- In a small bowl, mix together milk, vanilla extract, almond extract, and Greek yogurt.
- Alternately add dry and wet ingredients into the creamed butter mixture, beginning and ending with the dry ingredients. Stir until just combined.
- Beat egg white until they form stiff peaks. Gently fold egg whites into the cake batter.
- Pour batter into lined muffin pans, and bake for 16-17 minutes, or until a cake tester comes out clean.
- For the frosting, beat butter until light and fluffy. Add in powdered sugar, a cup at a time starting with only 3 cups. Add in heavy cream, vanilla extract, almond extract, and a pinch of salt. Beat until light and fluffy, about a minute.
- If the frosting is too thin, add in the other cup of powdered sugar, 1/2 a cup at a time. If it's too thick, add in more heavy cream, a Tbsp at a time.
- Once the cupcakes have cooled, pipe the frosting on.
- Enjoy!