Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 1/2 cup milk. 1/4 cup sliced almonds for garnish. 1/2 cup unsalted butter for the caramel buttercream. 1 cup brown sugar. 1/4 cup heavy cream. 2 cups powdered sugar. 1 teaspoon vanilla extract for the caramel buttercream.
Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow them to cool completely on a wire rack. While the cupcakes cool, prepare the caramel buttercream. In a saucepan, melt the 1/2 cup of butter over medium heat. Stir in the brown sugar and heavy cream. Bring to a boil, then reduce the heat and simmer for 2 minutes. Remove from heat and let it cool to room temperature. In a mixing bowl, beat the cooled caramel mixture and powdered sugar together until smooth and creamy. Add the vanilla extract and mix until well combined. Once the cupcakes are completely cooled, frost them with the caramel buttercream using a piping bag or a spatula. Sprinkle sliced almonds on top of each cupcake for garnish. Serve and enjoy your Vanilla Almond Cupcakes with Caramel Buttercream!
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