Vanilla Almond Cupcakes

Vanilla Almond Cupcakes

Yields 12 cupcakes

Vanilla Almond Cupcake
2/3 cup sugar
1/2 cup (1 stick) butter, room temperature
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cup all purpose flour
1/2 cup sliced almonds
2 teaspoons baking powder
2/3 cup buttermilk

Preheat oven to 350 degrees F. Line or grease a cupcake tin.

In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla and almond extracts.

In another bowl, whisk together the flour, sliced almonds, and baking powder. Beat 1/3 of the flour mixture into the wet ingredients. Alternatively add the flour mixture and milk to the wet ingredients, blending until smooth after each addition.

Fill the cupcake liners about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into a cupcake comes out clean. Allow to cool completely before frosting.

Vanilla Frosting
2 tablespoons unsalted butter, room temperature
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract

In a medium bowl, beat together the butter and sugar until combined. Add the milk and extracts. Keep beating until the mixture is light and fluffy.