Strawberry Almond Cupcakes
Strawberry Almond Cupcakes - doctor up box cake mix and turn them into these moist and fluffy cupcakes. Topped with almond flavored frosting!
Servings: 24
Equipment
Ingredients
Cake
- 1 box 18.25 oz Strawberry Cake Mix
- 4 whole large eggs
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
Buttercream Frosting
- 1 cup unsalted butter softened
- 4-5 cups powdered sugar
- 2 teaspoon almond extract
- 1/4 cup milk
Instructions
- Preheat oven to 350º F. Line 24 muffin cups with liners or grease well.
- Combine cake mix, eggs, buttermilk, oil and extracts in a mixing bowl, mix with a whisk attachment on high for 1 minute, until smooth.
- Pour into a prepared muffin tin. Bake for about 15 minutes, or until a toothpick inserted comes out clean and the tops spring back after being touched.
- Remove from the oven and allow cupcakes to cool for 5-10 minutes before removing to a wire rack to cool completely.
- To prepare the frosting - Cream together everything until the desired consistency is reached. You can adjust the milk and sugar to get your desired consistency.
- Top cooled cupcakes with frosting.
Notes
If you want to pipe the frosting high, like pictured; you may need to double the frosting recipe.
Nutrition
Serving: 1g | Calories: 507kcal | Carbohydrates: 96g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 56mg | Sodium: 109mg | Sugar: 93g
