These are the best cupcakes ever for anyone that loves almond flavoring. Substitute low fat buttermilk for water to add even more moisture to the cakes.
Heat oven to 350?F (325?F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups. Make cake batter as directed on box, adding 1 tablespoon almond extract. Divide batter evenly among muffin cups, filling each about three-fourths full.
Bake 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
In medium bowl, beat butter and powdered sugar with electric mixer on low speed until blended. Add whipping cream and 2 teaspoons almond extract; beat on high speed until well blended. Fit a #46 tip in a decorating bag and fill with frosting. Use tip, with smooth side facing down, to generously pipe frosting in circular motion. Store loosely covered.
Tint frosting with food coloring for your favorite holidays or the season.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 cupcake (21g) | ||
Recipe Makes: 18 cupcakes | ||
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Calories: 135 | ||
Calories from Fat: 116 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 34.3mg | 11 % | |
Sodium 94.4mg | 3 % | |
Potassium 9.9mg | 0 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.5g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 135
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