Double Almond Wedding Cupcakes

Prep Time: 30min
Total Time: 1hr30min
Servings: 18



box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
tablespoon almond extract


1 1/4
cups butter, softened
2 1/2
cups powdered sugar
tablespoons whipping cream
teaspoons almond extract


Jordan almonds, if desired


  • 1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups. Make cake batter as directed on box, adding 1 tablespoon almond extract. Divide batter evenly among muffin cups, filling each about three-fourths full.
  • 2Bake 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 3In medium bowl, beat butter and powdered sugar with electric mixer on low speed until blended. Add whipping cream and 2 teaspoons almond extract; beat on high speed until well blended. Fit a #46 tip in a decorating bag and fill with frosting. Use tip, with smooth side facing down, to generously pipe frosting in circular motion. Store loosely covered.

    Expert Tips

    Wrap each cupcake in laser-cut cupcake wraps or other decorative papers.
    Tint frosting with water-based food color to match the wedding colors.
    If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

    Double Almond Wedding Cupcakes Double Almond Wedding Cupcakes Reviewed by sasuke uchiha on 22:53 Rating: 5

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