Simple Cupcakes

A couple friends held a baby shower a few weeks ago. She did a flatbread pizza bar (YUM!) and we did chocolate fondue.

I brought some cupcakes and wanted them to have a lighter flavor since we were indulging in chocolate overload with the fondue.

I thought I’d make traditional yellow cupcakes with a simple almond buttercream. Moist cupcakes, simple flavor.

Light… and dare I say… even springy. Hopefully it’s not currently snowing in your neck of the woods:)

Enjoy!

Yellow Cupcakes with Almond Buttercream Frosting

Cupcakes from Cupcakes! from the Cake Doctor

Yellow Cupcakes

Ingredients:

  • 1 package (18.25 ounces) plain yellow cake mix
  • 1 package (3.4 ounces) vanilla or white chocolate instant pudding mix
  • 1 c. milk
  • 1 c. vegetable oil
  • 4 large eggs
  • 1-2 t. vanilla extract

Directions:

  1. Preheat oven to 350 degrees. Line 2 cupcake pans with 24 paper liners. Set aside.
  2. Place cake mix, pudding mix, milk, oil, eggs and vanilla in a large bowl. Blend with an electric mixer on low speed for 30 seconds. Scrape down sides and beat on medium speed for 2 minutes. (You can also use a whisk if you’ve got strong forearms)
  3. Scoop 1/4 c. batter into each cupcake cup, filling about 2/3 of the way full.
  4. Bake until cupcakes are golden brown and spring back when lightly pressed with your finger, about 18-22 minutes.  Remove pans from oven and let cool for 5 minutes. Remove cupcakes to wire rack and let cool completely.

Almond Buttercream Frosting

Frosting adapted from joy the baker, originally from The Hummingbird Bakery Cookbook

  • 4 cups powdered sugar, sifted
  • 10 tablespoons unsalted butter, at room temperature
  • 4 tablespoons whole milk
  • 1/2 teaspoon almond extract
  1. Beat the powdered sugar and butter together in an electric mixer fit with a paddle attachment on medium speed until the mixture comes together and is very well mixed.
  2.  Turn the mixer speed to low.  Combine the milk and the vanilla extract and slowly stream it into the butter and sugar mixture.
  3. Once incorporated, turn the mixer to high and beat until the frosting is light and fluffy, at least 5 minutes.  The longer the frosting is beaten, the fluffier and lighter it becomes.  There is usually a point during making frosting it looks curdled and gross and I think I’ve ruined it. Keep going!! If you have a kitchen aid mixer, put it on high and walk away for a few minutes. SERIOUSLY, the longer you beat it, the fluffier and lighter it will be. It’s like magic
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About jackielopina

Follower of Jesus, Pastor's Wife, Cookie Baker.
This entry was posted in Baking and tagged , , . Bookmark the permalink.

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