Ingredients
- Cake:
- 1 (18.25 ounce box) Strawberry cake mix
- 4 eggs
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 tsp. almond extract
- 1/2 tsp. vanilla extract
- Frosting:
- 2 sticks butter, room temperature
- 3 – 4 cups powdered sugar
- 2 tsp Almond extract
- 1 Tbls milk
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Strawberry Almond Cupcakes
Time: 15 minutes prep, 15 minutes cook
Servings: 24 cupcakes
Directions
- To make cake:
- Combine cake mix, eggs, buttermilk, oil and extracts in a mixing bowl, mix with a whisk attachment on high for 1 minute, until all clumps are broken up.
- Pour into a prepared muffin tin. Bake at 350 degrees for about 15 minutes, or until a toothpick inserted comes out clean and the tops spring back after being touched.
- Allow cakes to cool on a wire rack before frosting.
- To make Frosting:
- Cream together everything until the desired consistency is reached. You can adjust the milk and sugar to get your desired consistency.
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Summary
Strawberry Cupcakes with a hint of almond topped with an Almond Buttercream Frosting
