Almond Cupcakes with Fresh Cherry Frosting

image credit : tasteandtellblog.com

Ingredients (serving : 18 cupcakes)

Cupcakes:

1. 1 1/2 cups all-purpose flour
2. 1 1/2 teaspoons baking powder
3. 1/2 teaspoon salt
4. 1 cup sugar
5. 1/2 cup butter, at room temperature
6. 2 eggs
7. 1 1/2 teaspoons almond extract
8. 1 cup buttermilk

Healthy Lemon Poppy Seed Muffins

Fresh Cherry Frosting:

1. 1 cup butter, at room temperature
2. 3 1/2 cups powdered sugar
3. 1/4 teaspoon salt
4. 1/4 teaspoon almond extract
5. 1 cup fresh cherries, pitted and finely chopped

PUMPKIN PIE CUPCAKES

Instructions

1. Preheat the oven to 350F. Line 18- muffin cups with paper liners.
2. In a large bowl, combine the flour, baking powder and salt and mix to combine.
3. In the bowl of a stand mixer, beat together the sugar and butter until light and fluffy, about 2 minutes. Add in the eggs, one at a time, scraping down the bowl in between additions. Beat in the almond extract.
4. Add one-third of the flour mixture, beat to combine, then half of the buttermilk. Add another one-third of the flour, the remaining buttermilk, then the remaining flour. Beat just until combined.
5. Fill the cupcake liners about 2/3 full of the batter. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Remove from the pans and cool completely.
6. In the bowl of a stand mixer, beat the butter until light and fluffy, 2-3 minutes. Add in the powdered sugar, 1/2 cup at a time, mixing until completely combined.
7. Beat in the salt and the almond extract, then turn the mixer to medium-high and beat until light and fluffy, about 2 minutes.
8. Add in the cherries and any juices that may have accumulated.
9. Beat on low until combined, then turn to medium-high and beat an additional 2-3 minutes. The frosting should be light and creamy and smooth.
10. Pipe the frosting on the cupcakes. Top with an additional cherry, if desired.

For more detail tasteandtellblog.com

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