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Gluten free Almond Cupcakes with Cherry Almond Cream Cheese Frosting.
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4.67 from 6 votes

Almond Cupcakes With Cherry Almond Cream Cheese Frosting

Moist almond cupcakes with cherry cream cheese frosting. From Little Cakes from the Whimsical Bakehouse, by Kay Hansen & Liv Hansen)
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Servings: 12
Author: Cynthia

Ingredients

  • 3/4 cup sugar
  • 8 oz. almond paste
  • 1 stick unsalted butter
  • 3 large eggs
  • 1 1/2 teaspoons rum
  • 1/2 teaspoon almond extract
  • 1/4 cup all-purpose flour for gluten-free, substitute Jeanne's GF flour mix
  • 1/3 teaspoon baking powder
  • 1/4 tsp. salt

Instructions

  • Line a tin with 12 cupcake liners. Preheat oven to 350*
  • Have all ingredients at room temperature
  • In the bowl of an electric mixer, beat at medium speed until crumbly, sugar and almond paste.
  • Add butter and mix until light and fluffy.
  • Add eggs, one at a time and beat on medium speed until well creamed.
  • Add rum and almond extracts.
  • Mix dry ingredients together and add to the butter mixture at low speed, just until combined.
  • Do not over mix!
  • Fill 3/4's full. Bake for 20 to 25 minutes or until golden. the tops should spring back when lightly pressed. Let cool a few minutes and then finish cooling on a wire rack.