Dreamy almond cupcakes frosted like roses
I don’t care what every chef on every cooking show says, I adore almond extract. These cupcakes taste like super moist wedding cake and who doesn’t want a great slice of wedding cake?
I came up with these for my Cinderella Ball and decorated them with sky blue roses. Piping roses is not as difficult as it may seem. I shot a video last year while baking my Painting the Roses Red Cupcakes to show you how to do it. Watch it here:
See? Not hard at all! I got it right on the first try and recorded this video the second time I ever piped roses and I am by no means a piping expert.
The coloring used in these cupcakes is so nice because unlike other tinted foods, these cupcakes will not leave your mouth blue.
Thank you to my grocery partner Tom Thumb for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table ad-free.
These tender, moist almond cupcakes would be perfect for any swanky soirée decorated a million different ways. The possibilities are endless but one thing’s for sure: this recipe is a dream come true.
2 cups sugar
3 1/4 cups flour
2 1/2 tsp baking powder
1 teaspoon salt
3/4 cup unsalted butter, soft
1 1/4 cups 1% milk, at room temperature
1/2 Tbsp almond extract
4 large farm fresh eggs
6 cups powdered sugar
1 cup (2 sticks) unsalted butter, at room temperature
1 tsp almond extract
4 Tbsp milk
To bake the cupcakes:
- Preheat the oven to 350°F. Line two muffin tins with cupcake liners and lightly spray with nonstick spray.
- In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
- Add butter to the mixer and beat until it looks sandy.
- Combine the milk and almond extract and add to the mixer. Mix on low speed until incorporated. Don’t forget to scrape the bowl as you go!
- Crack eggs into a bowl. This way, you won’t accidentally get egg shells in your cake batter. With the mixer running on low, add eggs one at a time. Make sure each is incorporated before adding the next.
- Pour batter into your prepared cake pans. Softly bang the bottom of the pans against the countertop to help settle the batter evenly in the pan.
- Bake for 20-25 minutes or until the a toothpick inserted in the center of a cupcake will come out clean.
- Remove tins from the oven and place on racks. Cool five minutes, remove from pan, and cool completely before frosting.
- Make almond frosting (recipe follows). Spoon half of frosting into a pastry bag fitted with a Wilton No. 2D Large Drop Flower Piping Tip (linked below). Squeeze air out of bag. Starting in the center of a cupcake, squeeze top of bag to pipe out frosting, moving your hand carefully around the cupcake about twice. Do not twist your wrist. Watch video above for a piping demonstration.
To make the Almond Frosting:
- Cream together powdered sugar and softened butter with an electric mixer. Start with two cups of powdered sugar and half a stick of butter, alternating additions.
- Slowly incorporate vanilla, almond extract, and milk. Beat until smooth. Add additional milk or powdered sugar if needed for desired consistency. Add Wilton Sky Blue food coloring to tint to desired color.
Supplies linked for you in my Amazon affiliate store:
Read more about my Cinderella Ball here. Watch the video highlights:
Make your own magic,