6 Vanilla Almond Cupcakes with Maple Cream Cheese Frosting
User Reviews
5.0
30 reviews
Excellent
6 Vanilla Almond Cupcakes with Maple Cream Cheese Frosting
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These Vanilla Almond Cupcakes are topped with a Maple Cream Cheese Frosting. This is an easy small batch cupcake recipe. So good!
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Ingredients
CUPCAKE BATTER
- 1/2 cup flour
- 1/2 teaspoon baking powder
- pinch salt
- 1/4 cup finely chopped almonds
- 1/4 cup butter softened
- 1/4 cup sugar
- 1 large egg (room temperature)
- 1/2 teaspoon vanilla
- 1/4 cup milk (room temperature)
MAPLE CREAM CHEESE FROSTING
- 1/4 cup cream cheese
- 1/4 cup butter
- 2 1/2 cups icing/powdered sugar
- pinch salt
- 1 tablespoon maple syrup
- 1 tablespoon whole/whipping cream
Instructions
CUPCAKE BATTER
- Pre-heat oven to 350°. Lightly grease and flour 6 cupcake pan or line with cupcake liners.
- In a medium bowl whisk together flour, baking powder, salt and almonds. Set aside.
- In a medium bowl cream together the butter and sugar until light and fluffy (2-3 minutes), beat in the egg and vanilla until combined.
- Add the flour mixture and milk alternately to the creamed mixture with a wooden spoon or spatula. Mix until just combined. Spoon into the prepared pan and bake for approximately 20 minutes, test for doneness with a toothpick, if a couple of crumbs are attached they are done. Cool completely before frosting. Enjoy!
MAPLE CREAM CHEESE FROSTING
- Beat all the ingredients together until well combined. If too thick add more syrup, if too thin add more powdered sugar. If you want a stronger Maple flavour substitute Maple syrup for the cream.
Notes
- For room temperature ingredients remove from the fridge 1-2 hours before using.
- It’s best to store the unfrosted cupcakes in an airtight container at room temperature. They will keep for up to 2 days. Frost them when ready to serve. If they are frosted you should store them in an airtight container in the refrigerator. They will keep for up to 3-4 days, bring them to room temperature before serving.
- The unfrosted completely cooled cupcakes can be stored in an airtight freezer safe container or bag, they will keep for up to 3 months in the freezer. Thaw the cupcakes at room temperature still in the container or bag.
- To freeze frosted cupcakes, place the cupcakes on a cookie sheet and freeze until firm. Then place in an airtight freezer safe container. They will keep for up to 3 months in the freezer.
Nutrition Information
Show Details
Calories
502kcal
(25%)
Carbohydrates
73g
(24%)
Protein
4g
(8%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
183mg
(8%)
Potassium
97mg
(3%)
Fiber
1g
(4%)
Sugar
62g
(124%)
Vitamin A
693IU
(14%)
Vitamin C
1mg
(1%)
Calcium
61mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6cupcakes
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 73g | 24% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 183mg | 8% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 62g | 124% |
| Vitamin A | 693IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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