“This is an adaption of Paula Dean's cupcake recipe to incorporate our family tradition of adding almond extract; I also increased the cocoa and decreased the oil to match our family recipe. These cupcakes have a wonderful texture and flavor; the icing is light, fluffy, and holds up well when piped. I added candy heart sprinkles for Valentine's Day.”
READY IN:
42mins
SERVES:
24
YIELD:
24 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
  2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and extracts with an electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
  3. Divide the batter evenly among the cupcake tins about 2/3 filled (I like to use a small ice cream scoop to quickly and evenly measure batter). Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
  4. For the Cream Cheese Frosting:.
  5. In a large mixing bowl, beat the cream cheese, butter, vanilla and almond together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
  6. Frost the cupcakes with a pastry bag using a big star tip.

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