Mini Yellow Cake Cupcakes with Almond Buttercream Frosting
 
Cook time
Total time
 
Serves: 10 muffins
Ingredients
Cupcakes
  • 1 cup + 2 tablespoons all-purpose flour
  • ⅔ cups granulated sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ¼ cup shortening (or unsalted butter), room temperature**
  • ½ cup 2% or whole milk
  • 1 teaspoon vanilla extract
  • 1 egg
Almond Buttercream Frosting
  • ½ cup unsalted butter, room temperature
  • ½ cup shortening, room temperature**
  • 3 cups powdered sugar (plus 1 cup extra, if needed)
  • 2-3 teaspoons almond extract
  • 2-4 tablespoons heavy cream
Instructions
Cupcakes
  1. Preheat your oven to 350 degrees F and line and/or grease 30 mini-muffin cups or 10 regular size muffin cups.
  2. In your mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to combine. In the same bowl, add in the shortening or butter, milk, vanilla, and egg. Beat together until thoroughly combined, but don't overmix, or else you'll have tough cupcakes.
  3. Fill the mini-cupcakes with 1½ to 2 teaspoons of batter (or fill regular sized pans with just under ¼ cup of batter). Bake for 12-14 minutes for the mini-cupcakes, or 20-22 minutes for the regular sized cupcakes, until they're set and spring back slightly when touched. Remove from the oven and allow to cool completely before frosting.
Almond Buttercream Frosting
  1. Beat together the butter and shortening for 3-5 minutes. Add in 3 cups of powdered sugar, and beat on the lowest setting until incorporated, then turn the speed up a bit.
  2. Add in 2 teaspoons of almond extract and 2 tablespoons of heavy cream. Beat for 3-5 minutes, until light and fluffy. If you need a firmer buttercream (and you will for frosting these cupcakes), add in the extra 1 cup of powdered sugar and beat until combined. If you need a thinner frosting, add in a tablespoon of milk at a time until you've reached the desired consistency. Give the frosting a taste. Add another teaspoon of almond extract if needed, then add food coloring if desired to create a colored frosting.
  3. Note: This makes a lot of frosting, but I used almost all of it to frost my 30 mini-cupcakes with the flowers. If you're just spreading the frosting on with a knife or spatula, I highly recommend halving this recipe.
  4. **I would have preferred to use all unsalted butter, but I only had 1 stick left, so I had to conserve and use shortening instead where I could. It still tasted great, but a lot of people have an aversion to shortening, so feel free to substitute with butter wherever you see shortening listed.
Adapted From
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2010/04/14/mini-yellow-cake-cupcakes-with-almond-buttercream-frosting/