Rating: 3 stars
29 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 4
Dawn Perry


Credit: Christopher Baker

Recipe Summary test

45 mins
2 hrs 30 mins
Makes 24 cupcakes


Ingredient Checklist


Instructions Checklist
  • Heat oven to 350°F. Line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

  • Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.

  • Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).

  • Divide the batter among the prepared muffin tins and bake until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Let cool.

  • Spread the frosting on the cupcakes and sprinkle with the almonds.

Nutrition Facts

435 calories; fat 26g; saturated fat 16g; cholesterol 83mg; sodium 111mg; protein 4g; carbohydrates 48g; sugars 36g; fiber 1g; iron 1mg; calcium 39mg.