Description
These soft, moist cupcakes are infused with almond flavor and topped with a luscious frosting—perfect for weddings, showers, or any elegant celebration.
Ingredients
Cupcakes:
1 box white cake mix
1 cup sour cream
1/2 cup vegetable oil
4 large egg whites
1/2 cup water
1 tsp almond extract
1 tsp vanilla extract
Almond Buttercream Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2–3 tbsp heavy cream or milk
1 tsp almond extract
Pinch of salt
Optional Garnish:
Slivered almonds
White nonpareils or edible pearls
Instructions
Preheat oven to 350°F and line cupcake tins with 24 liners.
In a large bowl, combine cake mix, sour cream, oil, egg whites, water, almond extract, and vanilla extract. Beat until smooth (about 2 minutes).
Fill cupcake liners 2/3 full and bake for 18–22 minutes, or until a toothpick comes out clean. Let cool completely.
To make the frosting, beat butter until fluffy. Add powdered sugar gradually, then almond extract, salt, and cream until desired consistency is reached.
Pipe frosting onto cooled cupcakes. Garnish with slivered almonds or edible pearls for a wedding-style finish.
Notes
For extra flavor, add a few drops of almond extract into the batter for a stronger almond taste.
Can be made a day in advance and stored in an airtight container.
These cupcakes freeze well (unfrosted) for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
