How To Make Vanilla Almond Cupcakes
These vanilla almond cupcakes gets a salted caramel frosting. Almond, butter, and caramel in one delicious treat? Count us in!
Serves:
Ingredients
For Cupcake:
- 1white cake mix,(18.25 oz)
- 1cupbuttermilk
- ½cupvegetable,or canola oil
- 1tspAlmond Extract
- 1tspvanilla extract,store-bought or homemade
For Frosting:
- ¼cupsugar
- 2tbspwater
- ¼cupheavy cream
- 1tspvanilla extract,store-bought or homemade
- ¾cupsalted butter,(1.5 sticks), softened
- 2cupspowdered sugar
Instructions
-
Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
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Add the cake mix, buttermilk, oil, almond extract and vanilla to a large mixing bowl.
-
Beat with an electric mixer on low to medium speed until moistened, about 30 seconds.
-
Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick and fluffy, 2 minutes longer.
-
Pour or scoop the batter into the paper liners until they are 2/3 full.
-
Bake for 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean.
-
Remove from oven and let cupcakes cool on a wire rack.
-
Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat.
-
Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
-
Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth.
-
Set aside until cool to the touch, about 25 minutes.
-
Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy, about 3 minutes.
-
Reduce speed to low, add powdered sugar, and mix until completely incorporated.
-
Turn off the mixer, and then add caramel.
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Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes.
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Refrigerate if not using immediately (or to harden the frosting a bit).
Nutrition
- Calories: 216.60kcal
- Fat: 9.83g
- Saturated Fat: 4.85g
- Trans Fat: 0.33g
- Monounsaturated Fat: 3.04g
- Polyunsaturated Fat: 1.29g
- Carbohydrates: 30.03g
- Fiber: 0.27g
- Sugar: 24.42g
- Protein: 2.40g
- Cholesterol: 45.72mg
- Sodium: 222.31mg
- Calcium: 61.78mg
- Potassium: 59.45mg
- Iron: 0.46mg
- Vitamin A: 76.42µg
- Vitamin C: 0.38mg
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