Description
Almond Snowflake Cupcakes are fluffy, almond-infused delights topped with creamy frosting, perfect for brightening any occasion or indulging in a sweet treat at home.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp almond extract
- ½ cup milk
- 2 cups powdered sugar
- ½ cup unsalted butter, softened
- ¼ cup heavy cream
- 1 tsp almond extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the almond extract.
- In another bowl, whisk together the all-purpose flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with milk until just combined.
- Spoon the batter into cupcake liners until about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- In a mixing bowl, beat softened butter until creamy.
- Gradually add powdered sugar and mix until smooth.
- Add heavy cream and almond extract; beat until fluffy and spreadable.
- Once cupcakes are completely cooled, frost generously using a piping bag or knife.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 280
- Sugar: 24g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Sift flour before measuring for lighter cupcakes. Customize flavors by substituting almond extract with vanilla or lemon extract. For added texture, sprinkle shredded coconut or slivered almonds on top of frosted cupcakes.