Almond Amaretto Cupcakes

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Prep Time: 25 minutes
Cook Time: 20 minutes
cooling: 30 minutes
Servings: 6 cupcakes
Calories: 212kcal

Equipment

  • muffin tin
  • Paper cupcake liners

Ingredients

  • Muffin tin paper liners
  • 1/3 cup All-purpose flour
  • 1/3 cup Sugar
  • 1/2 tsp Baking powder
  • 1/8 tsp Salt
  • 2 tbsp Water
  • 1/3 tsp Vanilla extract
  • 1/3 tsp Almond extract
  • 1.25 tbsp Yogurt
  • 2 tbsp Vegetable oil
  • 2 tbsp Sour cream room temperature
  • 3 tbsp Rainbow Sprinkles plus more for garnish
  • 4 tbsp Vanilla buttercream frosting or more if needed

Instructions

  • Begin by preheating oven to 350°F (175°C), and place cupcake liners in muffin pan.
  • Add flour, sugar, baking powder, and salt to a large bowl, and gently combine with a large spoon.
  • Next, add water, vanilla extract, almond extract, yogurt, and vegetable oil into the dry ingredients. Mix until the batter comes together and is smooth.
  • Add sour cream and gently stir until just combined. Gently fold in the rainbow sprinkles.
  • Fill the cupcake liners about 3/4 way full. Bake for 15-20 minutes, or until a toothpick comes out clean.
  • Allow the cupcakes to cool for 5 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pans into your freezer for about 30 minutes.
  • Ice the cupcakes and garnish with sprinkles.

Nutrition

Calories: 212kcal | Carbohydrates: 32g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 134mg | Potassium: 31mg | Fiber: 1g | Sugar: 24g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

Almond Amaretto Cupcakes

No ratings yet
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
cooling 30 minutes
Servings 6 cupcakes
Calories 212 kcal

Equipment

  • muffin tin
  • Paper cupcake liners

Ingredients
  

  • Muffin tin paper liners
  • 1/3 cup All-purpose flour
  • 1/3 cup Sugar
  • 1/2 tsp Baking powder
  • 1/8 tsp Salt
  • 2 tbsp Water
  • 1/3 tsp Vanilla extract
  • 1/3 tsp Almond extract
  • 1.25 tbsp Yogurt
  • 2 tbsp Vegetable oil
  • 2 tbsp Sour cream room temperature
  • 3 tbsp Rainbow Sprinkles plus more for garnish
  • 4 tbsp Vanilla buttercream frosting or more if needed

Instructions
 

  • Begin by preheating oven to 350°F (175°C), and place cupcake liners in muffin pan.
  • Add flour, sugar, baking powder, and salt to a large bowl, and gently combine with a large spoon.
  • Next, add water, vanilla extract, almond extract, yogurt, and vegetable oil into the dry ingredients. Mix until the batter comes together and is smooth.
  • Add sour cream and gently stir until just combined. Gently fold in the rainbow sprinkles.
  • Fill the cupcake liners about 3/4 way full. Bake for 15-20 minutes, or until a toothpick comes out clean.
  • Allow the cupcakes to cool for 5 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pans into your freezer for about 30 minutes.
  • Ice the cupcakes and garnish with sprinkles.

Nutrition

Calories: 212kcalCarbohydrates: 32gProtein: 1gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 134mgPotassium: 31mgFiber: 1gSugar: 24gVitamin A: 44IUVitamin C: 1mgCalcium: 46mgIron: 1mg
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