What you’ll need:
Tools:
- cupcake pan
- hand mixer
Ingredients:
- ¾ pound unsalted butter (at room temperature)
- 2 ½ cups sugar
- 5 eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons almond extract
- 3 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup buttermilk
For Frosting:
- 1 pound butter
- 1 pound cream cheese
- 2 pounds powdered sugar
- ½ teaspoon vanilla extract
Makes 30 regular-sized cupcakes.
Instructions:
1. Preheat oven to 325°F.
2. Cream together butter and sugar, then add eggs, vanilla, and almonds.
3. Mix flour, baking powder, kosher salt and baking soda separately and add to butter mixture.
4. Add buttermilk and mix until just combined.
5. Line muffin tray with baking cups and, using an ice cream scoop, fill each cup to the top with batter.
6. Bake for 25 to 35 minutes until a toothpick comes out clean.
7. Remove from pan and cool completely on wire rack.
FROSTING
1. Cream together butter and cream cheese (must be at room temperature).
2. Add vanilla extract and powdered sugar and combine well.