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:)
Yellow Cupcakes with Almond Buttercream Frosting
Cupcakes from Cupcakes! from the Cake Doctor
- 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
- Preheat oven to 350 degrees. Line 2 cupcake pans with 24 paper liners. Set aside.
- 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)
- Scoop 1/4 c. batter into each cupcake cup, filling about 2/3 of the way full.
- 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
- 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.
- Turn the mixer speed to low. Combine the milk and the vanilla extract and slowly stream it into the butter and sugar mixture.
- 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