These vanilla almond cupcakes have a delicious marshmallow cream cheese frosting and they’re almost too pretty to eat!
These cupcakes are great for holidays, Frozen parties, princess parties, weddings, and any other event you can think of. Icing colors can be changed to fit the theme.
You can even make these Vanilla Almond Cupcakes as holiday gifts if you’d like, they’ll look like they came straight from the bakery. Just box them up in a nice holiday gift box with a pretty holiday card or tag.
- 2 ½ cups all-purpose flour
- 1 ¾ cups white granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- ½ cup butter softened
- ½ cup buttermilk
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 2 large eggs
- 1 stick of unsalted butter (room temperature works best)
- 6 ounces cream cheese
- 4 cups confectioners’ sugar
- 1/4 cup whole milk
- 1 teaspoon marshmallow extract flavoring
- Light blue gel coloring
- White edible glitter
- 2 small piping bags, 1 large piping bag, 1 large frosting tip (or you can get a set that has multiple size piping bags)
Directions for Cupcakes:
Step 1: Preheat oven to 350 degrees. In a large mixing bowl mix the flour, sugar, baking soda, baking powder, and salt.
Step 2: Using a hand or stand mixer, cream together the butter, almond extract, and the vanilla until it’s light and fluffy.
Step 3: Add in the milk and mix on medium for about 1 minute. Change to low speed and mix in eggs, one at a time.
Step 4: Fold the wet ingredients into the dry ingredients.
Step 5: Line a 12-cup muffin pan with baking liners. Using a spoon or an ice cream scoop, add the batter into the muffin tin about 2/3 full.
Bake for 15-17 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool completely before frosting.
Directions for Frosting:
Step 1: In a large mixing bowl or stand mixer, cream together butter and cream cheese and beat until light and fluffy. Add in the marshmallow extract.
Step 2: Slowly mix in the powdered sugar, 1 cup at a time, while adding a bit of milk in between each cup. Once it’s all added, mix for 1 minute or until creamy.
Step 3: Separate frosting into two bowls, adding blue gel coloring to one bowl of frosting and leaving the other without color.
Step 4: Place blue piping into one smaller piping bag and the white into another.
Step 5: Slide them into a larger piping bag.
Step 6: Pipe each cupcake and sprinkle with white edible glitter.
You can use any colors you want so you can change it up for the holidays or other themed parties.