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)
Servings: 12 servings
Calories: 162kcal
Ingredients
- 3/4 cup sugar
- 8 ounces almond paste
- 4 ounces 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.
Nutrition
Serving: 1cupcake | Calories: 162kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 58mg | Potassium: 91mg | Fiber: 1g | Sugar: 19g | Vitamin A: 61IU | Vitamin C: 0.02mg | Calcium: 44mg | Iron: 1mg