Almond Cupcakes with Almond Buttercream

How many times have you had a craving for cupcakes or cake but don’t want to make them because you know you will sit there and eat the whole batch before the day is over?

Well, I found a solution for those days when cupcakes are just screaming your name! Make a mini batch, then you can eat them all and not have to worry about 10 more sitting around staring you in the face, tempting you to eat them. To lessen the guilt even more, try subbing some of the butter for Greek yogurt and adding in whole wheat pastry flour!

I decided to make these almond cupcakes with almond buttercream for three reasons.

First, I was having a major cupcake craving that could not be ignored! Second, I love almond flavored anything. There is something so sweet and addicting about that flavor and smell to me. Third, Super Bowl weekend is coming up and I needed a dessert for the game.

Since my husband and I are new to Colorado it will just be the two of us watching the game this year, but that’s ok, I still have big plans for food while watching it. My husband has requested deviled eggs and chicken wings. This will be my first time making wings and I think I’m going to try baking them. I’ve seen a lot of great recipes around the web for it and this one looks perfect! I also think I will make my grandma’s recipe for BBQ meatballs (recipe to come in the near future). For dessert the almond cupcakes with almond buttercream will be just what we need and of course they will be frosted just like the pictures in orange and blue. If you couldn’t tell, I’m a big Broncos fan (sorry to all of my Seattle fan readers, you can change the color of the frosting) and an even bigger Peyton Manning fan! OMAHA OMAHA! Anyways, I can’t wait for the big game and even more so I can’t wait to make another perfect sized batch of these cupcakes with almond buttercream!

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Yield: 3 cupcakes

Almond Cupcakes with Almond Buttercream

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A delicious small batch of Almond Cupcakes with Almond Buttercream. The perfect amount to satisfy your cupcake craving!

Prep Time 15 minutes

Cook Time 14 minutes

Total Time 29 minutes

Ingredients

For the Cupcakes

• 1 egg white
• 2 T. granulated sugar
• 1 T. butter, melted
• 1 T. plain non fat Greek yogurt
• 1 1/2 T. skim milk
• 3/4 t. almond extract
• 2 T. whole wheat pastry flour
• 2 T. all purpose flour
• 1/4 t. baking powder
• Pinch of salt

For the Frosting

• 1 T. butter, room temperature
• 1/2 t. almond extract
• 2 t. plain non fat Greek yogurt (or 1-2 t. milk, half and half, or cream)
• Pinch of salt
• 1/2 cup powdered sugar
• Food coloring of choice (optional)

Instructions

For the cupcakes

1. Preheat oven to 350 degrees.
2. Place 3 muffin cups in a muffin pan and spray the muffin cups with non stick cooking spray.
3. In a small bowl whisk together the egg white, sugar, butter, Greek yogurt, milk, and almond extract.
4. In another small bowl whisk together the flour, baking powder, and salt.
5. Pour the wet ingredients into the dry and mix until combined.
6. Pour the batter evenly into the 3 muffin cups.
7. Bake the cupcakes for 12-14 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
8. Place the baked cupcakes on a wire rack to cool completely before frosting them.

For the Frosting

1. In a small bowl add the room temperature butter, almond extract, Greek yogurt, pinch of salt, and powdered sugar.
2. Whisk all the ingredients together until they are smooth.
3. If the frosting is too thick add a little more Greek yogurt or milk.
4. If the frosting is too thin add a little more powdered sugar.
5. Add the food coloring to the frosting and whisk together until completely incorporated.
7. Pipe or spread the frosting on top of each cooled cupcake.
8. If all of the cupcakes are not eaten place them in an airtight container and store in the refrigerator.

Notes

Because these cupcakes are low in fat, spray the cupcake liners with cooking spray to keep them from sticking to the paper.

I used Greek yogurt to lower the fat in my cupcakes, but if that doesn't matter to you replace it with another tablespoon of butter.

If you don't have whole wheat pastry flour you can just use all purpose flour or vice versa.

This recipe was adapted from one of my favorite blogs How Sweet it Is.