Name: Vanilla Almond Cupcakes
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup granulated sugar; 1/2 cup unsalted butter; at room temperature; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1/2 cup Almond Breeze Unsweetened Vanilla Almondmilk; 1 cup unsalted butter; at room temperature; 4 cups powdered sugar; 2 tablespoons Almond Breeze Unsweetened Vanilla Almondmilk; 1 teaspoon vanilla extract; 3/4 teaspoon almond extract; Sprinkles (optional)

Directions

Step 1 complete
Preheat oven to 350 degrees F. Line a cupcake pan (12 cups) with paper liners. Set aside.
Step 2 complete
In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
Step 3 complete
In a stand mixer, beat the butter and sugar together until light and fluffy and lightened in color. This will take about 5 minutes. Scrape down the sides of the bowl with a rubber spatula.
Step 4 complete
Add the eggs one at time, beating after each addition. Stir in the extracts.
Step 5 complete
Divide batter evenly in prepared cupcake liners, filling 2/3 full. Bake cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to a wire cooling rack and cool completely.
Step 6 complete
While the cupcakes are cooling, make the frosting. Using a stand mixer, beat the butter until creamy. With the mixer on low, add 1 cup of powdered sugar at a time until all of the powdered sugar is added. Beat in the milk, vanilla extract, and almond extract. Beat until smooth.
Step 7 complete
Place the frosting in a pastry bag and frost. I used the 1M Wilton tip. Decorate with sprinkles, if desired. Serve!

Notes:

Frosting can be made up to 2 days ahead of time and stored in the refrigerator. Let it come to room temperature and beat briefly before using. You can store the finished cupcakes in the refrigerator for 1-2 days. Let the cupcakes come to room temperature before serving. They are best the day they are made.

Courtesy of: Two Peas & Their Pod