Strawberry Almond Cupcakes Recipes

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STRAWBERRY ALMOND CUPCAKES



Strawberry Almond Cupcakes image

Strawberry Almond Cupcakes - doctor up box cake mix and turn them into these moist and fluffy cupcakes. Topped with almond flavored frosting!

Provided by Erin S

Categories     Dessert Recipes

Time 25m

Number Of Ingredients 10

1 box (18.25 oz) Strawberry Cake Mix
4 whole eggs
1 cup buttermilk
1/2 cup canola oil
1 tsp almond extract
1/2 tsp vanilla extract
1 cup butter, softened
4-5 cups powdered sugar
2 tsp almond extract
1/4 cup milk

Steps:

  • Combine cake mix, eggs, buttermilk, oil and extracts in a mixing bowl, mix with a whisk attachment on high for 1 minute, until smooth.
  • Pour into a prepared muffin tin. Bake at 350 degrees for about 15 minutes, or until a toothpick inserted comes out clean and the tops spring back after being touched.
  • Allow cakes to cool on a wire rack before frosting.
  • To prepared the frosting - Cream together everything until the desired consistency is reached. You can adjust the milk and sugar to get your desired consistency.
  • Top cooked cupcakes with frosting

Nutrition Facts : Calories 507 calories, Carbohydrate 96 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 109 milligrams sodium, Sugar 93 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

WHITE ALMOND CUPCAKES WITH STRAWBERRY...



White Almond Cupcakes with Strawberry... image

When I read my friend Bea's "homemade white cake recipe", my mouth started to drool... I could actually taste the moistness! I was correct, the best homemade white cake ever!! I decided to incorporate her cake recipe with a baking idea I had been mulling around with for a few weeks in preparation for Easter. These cupcakes are...

Provided by Didi Dalaba

Categories     Other Desserts

Time 50m

Number Of Ingredients 16

CUPCAKES
**see link below** / can also use 1 box of white cake mix
1/2 c toasted chopped almonds
1/2 c natural applesauce
1 1/2 tsp pure almond extract *omit the vanilla in the cake recipe*
STRAWBERRY SIMPLE SYRUP
2-3 fresh strawberries halved
1/2 c sugar
1/2 c water
STRAWBERRY CREAM CHEESE FILLING/TOPPING
1 stick unsalted butter (1/2 cup)
8 oz cream cheese *i used neufchatel*
1/2 c pureed fresh strawberries
4=5 Tbsp strawberry simple syrup
1/2 c confectioner's sugar
fresh strawberries to garnish

Steps:

  • 1. https://www.justapinch.com/recipes/dessert/cake/beas-homemade-white-cake.html?p=2 To make the strawberry simple syrup, place 2-3 strawberries cut in half in a small saucepan. To the pan add 1/2 cup water and 1/2 cup sugar. Bring to a boil till all the sugar has disolved and the syrup is now colored a beautiful red/pink. Let simmer for a couple of more minutes. Turn off heat, remove strawberries (you can incorporate these into your puree, or do what I do... POP THESE BABIES IN YOUR MOUTH :-) ), let syrup cool. As syrup is cooling, toast your almonds I usually use a small saute pan, dry heat; saute for a minute or so till almonds start to golden nicely. TURN OFF HEAT. Nuts burn faster than Snookie can whip out the mascara I tell you!!!! ;-) Set aside.
  • 2. Prep your cupcake tins. Line them with liners, and set aside. Prepare your cake recipe using my variations above. The nuts should be cool now, chop them finely and add to your cake batter. Fold in the chopped almonds.
  • 3. Preheat oven to 350F. Fill your cupake tins 2/3 of the way full. Tap the pans gently on a flat surface to ensure no air bubbles remain and your cupcakes rise evenly. Bake for 22-24 minutes or till cake tester comes out clean. Mine took approximately 22 minutes. Remove from oven, and place on cooling rack to cool for a few minutes. When they are cool enough to handle, remove them from the tins and place directly on cooling racks. As cupcakes are baking, prepare your filling. Start by using softened butter and cream cheese (room temperature). Using your food processor or silver bullet etc., puree your strawberries. Set aside. In your stand up mixer or mixer of choice, using your whisk attachment, add your cream cheese and your butter. Whip till nice and fluffy. Next add your confectioner's sugar, mix well. Finally add your pureed strawberries and your simple syrup. Mix for a few minutes till all the strawberries have been incorporated and the filling is a beautiful pastel pink. Set bowl in refridgerator to chill till ready to use. The cupcakes should be ready now. Using a cupcake plunger (new gadget, LOVE IT), make a nice hole in the cupcakes to prepare for the filling. Or make a hole using gadget of your choice.
  • 4. Place your amazing light filling into a piping bag or ziplock bag. Fill your cupcakes and decorate with fresh strawberries or sparkly sugar OR BOTH!! Place on a pretty platter and get ready for COMPLIMENTS GALORE and definetly empty platters!!! *Note: this was the first time I used my plunger above. I didn't consider how LARGE the holes were, so I will def. double my filling recipe next time I make these, and TRUST ME, I WILL BE MAKING THESE BABIES AGAIN!!! My dh's coworkers went nuts!! They said they were OUTTA THIS WORLD STRAWBERRY/NUTTY GOOD!!!

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