Heavenly Almond Cupcakes with Buttercream Frosting

So my new friend Chelsea asked if I had made Almond cupcakes.  I had not but I was intrigued.  So, she came over this morning and we played in the kitchen.  Since we couldn't stop eating them I would say they were a success!


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Heavenly Almond Cupcakes with Buttercream Frosting

1 box white cake mix
about 1/3 cup oil, 1 cup water, and 3 eggs (I followed the whole egg recipe) whatever it calls for to make the cake batter
1 3 oz box vanilla instant pudding
1/4 cup sliced almonds
1 Tbsp sugar
1 tsp vanilla extract
1 tsp almond extract

Preheat your oven to 325 F.  In a blender or small food processor add the sliced almonds and 1 Tbsp sugar.  Pulse until about the size of graham cracker crumbs.  Don't over process or you will have a paste.

 In a mixing bowl add the cake mix, oil, water, and eggs.  Add the pudding mix, the almond sugar mixture, and the two extracts.  Mix with an electric mixer on low about 30 seconds, then beat for about 2 minutes.  The mixture will be thick.

Line two muffin tins with paper liners.  Using a large scoop fill each cup about 2/3 full.  

Bake for about 18-22 minutes.  I turn the pans in the oven around for the last few minutes so they brown evenly.  

(If you look close you can see the little pieces of almond, yum!)

Let sit in the pans for 2 minutes or so, then remove to cooling racks to cool completely. 

 Frost.

Almond Buttercream Frosting

Heavenly Almond Cupcakes with Buttercream Frosting

1 box white cake mix
about 1/3 cup oil, 1 cup water, and 3 eggs (I followed the whole egg recipe) whatever it calls for to make the cake batter
1 3 oz box vanilla instant pudding
1/4 cup sliced almonds
1 Tbsp sugar
1 tsp vanilla extract
1 tsp almond extract

Preheat your oven to 325 F.  In a blender or small food processor add the sliced almonds and 1 Tbsp sugar.  Pulse until about the size of graham cracker crumbs.  Don't over process or you will have a paste.

In a mixing bowl add the cake mix, oil, water, and eggs.  Add the pudding mix, the almond sugar mixture, and the two extracts.  Mix with an electric mixer on low about 30 seconds, then beat for about 2 minutes.  The mixture will be thick.

Line two muffin tins with paper liners.  Using a large scoop fill each cup about 2/3 full.  Bake for about 18-22 minutes.  I turn the pans in the oven around for the last few minutes so they brown evenly.  Let sit in the pans for 2 minutes or so, then remove to cooling racks to cool completely.  Frost.

Makes 24 cupcakes

Almond Buttercream Frosting

1/2 cup butter (1 stick), softened
4 cups powdered sugar
1/4 cup warm water
1 tsp vanilla extract
1 tsp almond extract

In a mixing bowl add butter and 1 cup of powdered sugar.  With an electric mixer, beat until blended.  Add in another cup of powdered sugar, the vanilla and almond extract, and 1-2 Tbsp of warm water.  Beat with the electric mixer until well blended.  Add another cup of powdered sugar with 1 Tbsp of water and beat.  Then repeat with the remaining ingredients.  Beat an additional minute until the frosting is fluffy and everything is incorporated.

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