6 Vanilla Almond Cupcakes with Maple Cream Cheese Frosting
User Reviews
5
6 Vanilla Almond Cupcakes with Maple Cream Cheese Frosting
Description
The 6 Vanilla Almond Cupcakes with Maple Cream Cheese Frosting feature a batter made from flour, baking powder, a pinch of salt, finely chopped almonds, butter, sugar, egg, vanilla, and milk. The preparation involves creaming butter and sugar before combining with the dry ingredients and liquids, resulting in a lightly textured cupcake base. Baking at 350°F for about 20 minutes produces a tender crumb with subtle almond notes. The accompanying frosting combines cream cheese and butter with powdered sugar, maple syrup, and cream, whipped to a creamy consistency that provides a smooth, sweet contrast to the cupcake.
Flavor-wise, the cupcakes bring a subtle vanilla backdrop enriched by the ground almonds' nuttiness. The maple cream cheese frosting adds moisture and a gentle maple sweetness that enhances the overall taste without overpowering. The butter in both components supports a rich mouthfeel and softness.
These cupcakes are versatile for small gatherings or dessert servings, especially when a lighter quantity is preferred. The recipe’s size makes it manageable without excessive leftovers.
Storage notes suggest keeping unfrosted cupcakes at room temperature in an airtight container for up to two days before frosting. Once frosted, refrigeration is recommended, keeping them fresh for 3-4 days. Freezing is possible both before and after frosting, with particular handling for frozen frosted cupcakes to avoid damage to the frosting. Room temperature ingredients aid in smooth batter and frosting consistency.
Ingredients
CUPCAKE BATTER
- 1/2 cup flour
- 1/2 teaspoon baking powder
- pinch salt
- 1/4 cup almonds finely chopped
- 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 powdered sugar aka icing sugar
- pinch salt
- 1 tablespoon maple syrup
- 1 tablespoon whipping cream whole
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
- Use room temperature ingredients for better mixing; remove from fridge 1-2 hours before starting.
- Store unfrosted cupcakes airtight at room temperature up to 2 days; frost just before serving.
- Once frosted, keep cupcakes refrigerated in an airtight container for 3-4 days and warm to room temperature before eating.
- For longer storage, freeze cooled unfrosted cupcakes up to 3 months; thaw at room temperature.
- Freeze frosted cupcakes on a cookie sheet until firm, then transfer to airtight freezer-safe container for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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