Almond Cupcakes with Almond Buttercream Frosting

The calendar says that it's fall, but Mother Nature seems to disagree. It is hotter than the Fourth of July out there lately. It is also my birthday week. So instead of going to pick apples in the orchard, I was busy enjoying the a/c and making celebratory cupcakes to share with my family on Friday.

While my children prefer basic flavors like vanilla, chocolate and strawberry, I tend to go for less common flavors. This year is no exception. I chose to make homemade almond cupcakes with almond buttercream frosting. I then decorated the tops with silver finishing sugar and lavender pearls. Pretty and yummy at the same time. 

Almond Cupcakes with Almond Buttercream Frosting

Ingredients for Cupcakes 

1 1/2 c all-purpose flour

1/2 tsp salt

1 1/2 tsp baking powder

1 stick butter, unsalted, room temp

1 c granulated sugar

2 large eggs

1/2 tsp vanilla extract

1 1/2 tsp almond extract

1 cup buttermilk

Ingredients for Frosting

4 c powdered sugar

3 sticks butter, unsalted, room temp

1/4 tsp salt

2 tsp almond extract

1 tsp vanilla extract

1/2 cup boiling water

Decorative sprinkles and candy pearls

Directions for the cupcakes

1. Preheat the oven to 350-degrees F. Line your cupcake pan with liners and set aside. 
2. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. 
3. Scrape down the bowl, and then mix in eggs one at a time. Add the almond and vanilla extract and mix until smooth. 
4. Scrape down the bowl and add the the salt and baking powder. 
5. Alternate mixing in the flour and butter milk, 1/2 cup at a time, starting and ending with the flour. Be careful not to over mix. 
6. Fill each cupcake liner 3/4 of the way full. Bake in the preheated over for 15-20 minutes, or until a toothpick inserted comes out clean and the tops bounce back when pressed down. 
7. Remove from the pan and place on a wire rack to cool while you make the frosting. 

Directions for Frosting

1. Mix the powdered sugar and boiling water in your stand mixer on low speed until the sugar dissolves completely, scraping down the sides as needed. 
2. Add the almond extract, vanilla extract and salt. Allow to cool to room temperature. 
3. Once cooled, mix in the butter on low speed for 3 minutes. The mixture will be super runny. 
4. Turn the speed up to medium and continue to mix for about 6 more minutes, or until the frosting develops the consistency of whipped cream. 
5. Pipe the frosting onto the cupcakes. Finish with sanding sugar and candy pearls if desired. 

Nutrition Facts
Servings: 12
Per Serving	% Daily Value*
Calories 568
Total Fat 31.9g	41%
Saturated Fat 19.8g	99%
Trans Fat 0g
Cholesterol 113mg	41%
Sodium 446mg	19%
Potassium 133mg	3%
Total Carb 69.9g	23%
Dietary Fiber 0.4g	2%
Sugars 57g
Protein 3.7g
Vitamin A 33% · Vitamin C 0%
Calcium 5% · Iron 5%
*Based on a 2,000 calorie diet

These are obviously a decadent treat, but so worth blowing your diet for the day. My children loved them, and I even took a couple to share at work as well. This means that I still need to figure out what I am making for my birthday celebration since the cupcakes didn't last. Any ideas? 

Let me know your favorite birthday recipes.

Kristie