Vanilla Almond Cupcakes
Servings
15cupcakes
Servings
15cupcakes
Ingredients
For the cupcakes:
For the frosting:
Instructions
For the cupcakes:
  1. Preheat oven to 350. Line 12-cup muffin pan with liners. Line three cups of another pan and set aside.
  2. In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt. Set aside.
  3. In the bowl of a standing mixer, beat the butter on high for about 1 minute, until creamy and smooth. Add the sugar and mix on high speed for two minutes. Add the egg whites and extracts, and mix on medium-high until combined, then mix in sour cream.
  4. Gradually add the dry ingredients, mixing on low until it is fully incorporated. While the mixer is still on low, slowly add the milk and mix until combined. If there are any lumps, you can whisk it by hand before pouring batter into the pan.
  5. Use a batter scoop to fill each cup about 2/3 of the way full. Bake for 19 – 22 minutes, until toothpick comes out clean. Let cool in the pan for a couple minutes then transfer to a wire rack to cool completely.
For the frosting:
  1. In the bowl of a standing mixer, beat the butter on medium for about 2 minutes until creamy. With the mixer on low speed, gradually add powdered sugar, heavy cream, extracts and pinch of salt. Once combined, increase to high speed and beat for about 3 minutes. When the cupcakes are completely cool, use a piping bag or icing knife to frost.