Almond Cupcakes With Strawberry Buttercream Recipes

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STRAWBERRY ALMOND CUPCAKES



Strawberry Almond Cupcakes image

Strawberry Almond Cupcakes - doctor up box cake mix and turn them into these moist and fluffy cupcakes. Topped with almond flavored frosting!

Provided by Erin S

Categories     Dessert Recipes

Time 25m

Number Of Ingredients 10

1 box (18.25 oz) Strawberry Cake Mix
4 whole eggs
1 cup buttermilk
1/2 cup canola oil
1 tsp almond extract
1/2 tsp vanilla extract
1 cup butter, softened
4-5 cups powdered sugar
2 tsp almond extract
1/4 cup milk

Steps:

  • Combine cake mix, eggs, buttermilk, oil and extracts in a mixing bowl, mix with a whisk attachment on high for 1 minute, until smooth.
  • Pour into a prepared muffin tin. Bake at 350 degrees for about 15 minutes, or until a toothpick inserted comes out clean and the tops spring back after being touched.
  • Allow cakes to cool on a wire rack before frosting.
  • To prepared the frosting - Cream together everything until the desired consistency is reached. You can adjust the milk and sugar to get your desired consistency.
  • Top cooked cupcakes with frosting

Nutrition Facts : Calories 507 calories, Carbohydrate 96 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 109 milligrams sodium, Sugar 93 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

ALMOND CUPCAKES WITH FRESH STRAWBERRY BUTTERCREAM



Almond Cupcakes with Fresh Strawberry Buttercream image

These almond cupcakes with fresh strawberry buttercream are deliciously moist and gluten-free.

Provided by Shauna Oberg

Categories     Dessert

Time 40m

Number Of Ingredients 16

⅔ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
⅓ cup unsweetened applesauce
½ cup milk
1 teaspoon pure vanilla extract
1½ cups almond flour, very fine
½ cup coconut flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
4 cups confectioner's sugar, sifted
1 teaspoon pure vanilla extract
1 teaspoon milk
¼ teaspoon salt
½ cup fresh strawberries, very finely diced

Steps:

  • Preheat oven to 350°F. Line muffin tin(s) with 12 paper or parchment liners.
  • In a large bowl using hand mixer or stand mixer, cream together butter and sugar until smooth.
  • Add in eggs, one at a time, followed by the applesauce. Beat until fully blended.
  • Add milk and vanilla. Mix until well combined.
  • In a separate bowl, whisk together almond flour, coconut flour, baking powder and salt. Gradually add to wet ingredients. Beat until well incorporated.
  • Spread batter evenly into 12 cups. Bake for 20-25 minutes until edges are lightly golden brown and center springs back when lightly pressed. Do not over bake. Allow to cool for at least 5 minutes in pan, then transfer to a cooling rack.
  • In a large bowl using hand mixer or stand mixer, beat the butter until light and fluffy.
  • Gradually add the confectioner's sugar, one cup at a time, followed by the remaining ingredients. Mix until light and airy, about 3 minutes. Strawberry should be broken down with a few tiny bits remaining.
  • Transfer to piping bag with tip (I used Wilton 2D), and frost cooled cupcakes with a swirl of buttercream.

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