Double Almond Wedding Cupcakes

Double Almond Wedding Cupcakes
90 min.
23
237kcal

Suggestions


Indulge in the delightful flavors of our Double Almond Wedding Cupcakes, a perfect treat for any celebration! These charming cupcakes are not only visually appealing but also packed with a rich almond essence that will leave your guests craving more. With a light and fluffy texture, each bite offers a harmonious blend of sweetness and nuttiness, making them an ideal dessert for weddings, anniversaries, or any special occasion.

What sets these cupcakes apart is the double dose of almond extract, which elevates the classic white cake mix to new heights. Topped with a creamy, luscious frosting that features even more almond flavor, these cupcakes are a true celebration of taste. The addition of Jordan almonds as a decorative touch not only enhances their elegance but also adds a delightful crunch that complements the soft cake.

Ready in just 90 minutes, these cupcakes are surprisingly easy to make, allowing you to focus on enjoying the festivities rather than spending hours in the kitchen. Whether you're baking for a large gathering or a small intimate celebration, this recipe yields 23 servings, ensuring that everyone can savor the deliciousness. So, gather your ingredients and get ready to impress your friends and family with these scrumptious Double Almond Wedding Cupcakes!

Ingredients

  • box cake mix white
  • tablespoon almond extract 
  • 1.3 cups butter softened
  • 2.5 cups powdered sugar 
  • tablespoons whipping cream 
  • teaspoons almond extract 
  • serving almonds 

Equipment

  • bowl
  • oven
  • wire rack
  • hand mixer
  • muffin liners

Directions

  1. Heat oven to 375°F (350°F for dark or nonstick pans).
  2. Place paper baking cup in each of 23 regular-size muffin cups.
  3. Make and bake cake mix as directed on box adding 1 tablespoon almond extract to batter. Cool in pans 10 minutes.
  4. Remove from pans to cooling rack. Cool completely, about 30 minutes.
  5. In medium bowl, beat butter and powdered sugar with electric mixer on low speed until blended.
  6. Add whipping cream and 2 teaspoons almond extract; beat on high speed until well blended. Fit large decorating bag with a medium star tip. Spoon frosting into bag; pipe decorative swirl on top of each cupcake. Store loosely covered in refrigerator.

Nutrition Facts

Calories237kcal
Protein2.24%
Fat44.85%
Carbs52.91%

Properties

Glycemic Index
2.61
Glycemic Load
0.02
Inflammation Score
-2
Nutrition Score
2.6669565151729%

Flavonoids

Cyanidin
0.03mg
Catechin
0.02mg
Epigallocatechin
0.03mg
Epicatechin
0.01mg
Naringenin
0.01mg
Isorhamnetin
0.03mg
Kaempferol
0.01mg

Nutrients percent of daily need

Calories:237.43kcal
11.87%
Fat:11.96g
18.4%
Saturated Fat:7.13g
44.56%
Carbohydrates:31.74g
10.58%
Net Carbohydrates:31.33g
11.39%
Sugar:22.43g
24.93%
Cholesterol:28mg
9.33%
Sodium:235.81mg
10.25%
Alcohol:0.31g
100%
Alcohol %:0.77%
100%
Protein:1.35g
2.69%
Phosphorus:85.8mg
8.58%
Vitamin A:327.49IU
6.55%
Calcium:56.79mg
5.68%
Vitamin E:0.83mg
5.52%
Vitamin B2:0.07mg
4.33%
Folate:16.73µg
4.18%
Manganese:0.08mg
3.93%
Vitamin B1:0.05mg
3.5%
Selenium:2.23µg
3.18%
Vitamin B3:0.59mg
2.97%
Iron:0.5mg
2.77%
Copper:0.03mg
1.67%
Fiber:0.41g
1.64%
Magnesium:6.44mg
1.61%
Vitamin K:1.51µg
1.44%
Zinc:0.16mg
1.07%