White Cupcakes with Almond Buttercream

Okay, apparently I am on a cupcake kick lately! This recipe I adapted a bit to suit my own tastes.


2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 c. butter
1 c. dark brown sugar
3/4 c. granulated sugar
1 tsp. vanilla
1 tsp. butter flavoring
4 egg whites
1 1/3 c. buttermilk

Preheat oven to 350 degrees. Line cupcake tins with liners.
Stir together the dry ingredients (flour, baking powder, baking soda & salt); set aside.
In a large mixing bowl, beat butter until fluffy. Add sugars, vanilla, and butter flavoring until well combined.
Add egg whites one at a time beating well after each.
Add dry ingredients and buttermilk alternately to beaten mixture, beating after each addition until just barely combined.
Fill each cupcake liner until it's half full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool before frosting.

Almond Vanilla Buttercream

3 c. powdered sugar
1 c. butter
1 tsp. vanilla
1/2 tsp. almond extract
1-2 T. whipping cream

Mix sugar and butter until it's fluffy. Add extracts and cream. Incorporate. Add more cream for desired spreading consistency. Frost cupcakes when they are cool.

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1 comment

Becky Dougherty said...

These sound yummy! And kind of healthy, I think?? lol