Strawberry-Almond Cupcakes with Almond Buttercream
Strawberries are not actually berries, but rather an aggregate fruit!
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Strawberry-Almond Cupcakes with Almond Buttercream
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually mix in the dry ingredients, alternating with the milk. Gently fold in the chopped strawberries and sliced almonds.
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Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
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In a separate bowl, beat together the powdered sugar, almond extract, and heavy cream until smooth and creamy.
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Once the cupcakes are completely cooled, frost them with the almond buttercream.
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Optional: Garnish with additional sliced almonds and fresh strawberries.
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Enjoy your delicious Strawberry-Almond Cupcakes!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 38g13%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
