Good morning! Here’s a very simple, “semi-homemade” recipe for Almond Cupcakes with Vanilla-Almond Buttercream. This is a recipe from my Mom’s collection that she makes as a bunt cake for every holiday. It’s such a light, fluffy cake that’s great in the morning with your coffee or add a little buttercream and serve as a dessert. I love how its base is a box cake because you can whip it up in no time at all. I used beautiful baking cups that were a gift from my dear friend E, and used the amazing cake stand from my brother. Beautiful right?! Such a light, amazing cake perfectly complimented by the buttercream.
- 1 package Duncan Hines Golden Recipe Cake Mix
- 1 package 8 oz. cream cheese
- 4 large eggs
- ½ cup water
- ½ cup vegetable oil
- ½ cup sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1 cup (2 sticks) butter
- 3 ½ cups confectioners’ sugar
- ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 tablespoons water
- Preheat oven to 350°. Line muffin tin with paper liners.
- Place cake mix, cream cheese, eggs, water, oil, sugar, vanilla and almond extract in large mixing bowl.
- Blend with an electric mixer on low speed for one minute.
- Stop and scrape sides of bowl with spatula. Increase mixer to medium speed and beat for two more minutes.
- Fill muffin tins ¾ full (if using tall baking cups like the pink ones in these photos, fill halfway)
- Bake for 15-18 minutes or until a toothpick is inserted in center and comes out clean.
- For the frosting: cream butter until smooth (about two minutes). Gradually add confectioners’ sugar. Add vanilla and almond extract and two tablespoons of water. Beat on medium speed for 5 minutes to make light and fluffy. I added a little yellow food coloring to make the frosting a pretty, light yellow.