Description
Delicious and fluffy cupcakes topped with vibrant buttercream frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups powdered sugar
- 2–4 tablespoons heavy cream
- Food coloring, for coloring frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the flour, sugar, salt, and baking powder.
- In a separate bowl, beat the softened butter until creamy. Gradually add the sugar mixture, mixing until light and fluffy.
- In another bowl, combine the milk, eggs, vanilla, and almond extracts. Gradually add this mixture to the butter mixture, mixing well.
- Slowly fold the dry mixture into the wet mixture until just combined. Do not overmix; a few lumps are okay.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.
- In a mixing bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, adding heavy cream as needed to achieve the desired consistency.
- Divide the frosting into separate bowls and color each with food coloring, using fall-inspired shades.
- Using piping bags fitted with various tips, pipe buttercream flowers onto the cooled cupcakes. Get creative with different flower styles and colors.
Notes
- Use different food coloring to create a variety of frosting colors.
- These cupcakes can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg