Description
Delightfully moist and fluffy wedding cupcakes made with almond and vanilla extracts, perfect for any celebration. These classic cupcakes are topped with a smooth, creamy buttercream frosting infused with almond and vanilla flavors, making them an elegant treat for weddings or special occasions.
Ingredients
Scale
Cupcake Batter
- 2 1/2 cups all-purpose flour (sifted)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 cup vegetable oil
- 8 large egg whites
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Buttercream Frosting
- 1 cup salted butter, softened
- 4 cups powdered sugar (sifted)
- 3 – 4 tablespoons heavy cream
- 1 1/2 teaspoons almond extract
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line cupcake tins with liners and set aside.
- Mix Dry Ingredients: Whisk together the sifted flour, baking powder, and salt in a medium bowl and set aside.
- Combine Sugar and Oil: In a large bowl with an electric or stand mixer fitted with the paddle attachment, stir together the granulated sugar and vegetable oil until fully combined.
- Add Egg Whites: Gradually add the egg whites, about 1/4 at a time, beating on medium speed until fully incorporated and smooth.
- Add Extracts: Mix in the almond and vanilla extracts and beat until combined.
- Add Flour Mixture: Add half of the dry flour mixture and stir gently until combined.
- Add Buttermilk: Add half of the buttermilk and continue to mix until smooth.
- Repeat Flour and Buttermilk Addition: Add the remaining flour mixture followed by the rest of the buttermilk, mixing until the batter is smooth. Scrape down sides as needed.
- Fill Cupcake Liners: Spoon about 3 tablespoons of batter into each cupcake liner, leaving a little batter leftover.
- Bake Cupcakes: Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
- Prepare Frosting: In a stand mixer with the paddle attachment or a large bowl and electric mixer, whip the softened butter until smooth.
- Add Powdered Sugar: Gradually add the sifted powdered sugar a little at a time to the butter, beating well and scraping down the sides as needed. The mixture will be thick.
- Add Cream and Extracts: Add the heavy cream, almond extract, and vanilla extract; mix until combined.
- Whip Frosting: Increase mixer speed to medium-high and whip the frosting for 3 minutes until light and fluffy.
- Frost Cupcakes: Frost the cooled cupcakes evenly and garnish if desired. Serve immediately.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting.
- You can substitute almond extract with other flavors like lemon or coconut for variation.
- Use room temperature ingredients for best mixing and texture.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
