Instructions:

• Step 1: Preheat your oven to 350°F (175°C) and line a cupcake tin with parchment liners. This will ensure your cupcakes bake evenly and are easy to remove after baking.
• Step 2: In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt. Set this mixture aside as you prepare the wet ingredients.
• Step 3: In a large mixing bowl, combine ½ cup unsalted butter and 1 cup granulated sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 3-4 minutes.
• Step 4: Add in the 2 large eggs, 1 teaspoon vanilla extract, and ½ teaspoon almond extract. Mix until fully combined, scraping down the sides of the bowl as necessary.
• Step 5: Gradually add the dry ingredient mixture to the wet mixture, alternating with ½ cup Almond Breeze Almondmilk Unsweetened Vanilla. Begin and end with the flour mixture, mixing just until combined. Be careful not to overmix!
• Step 6: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a cooling rack to cool completely.
• Step 7: In a large mixing bowl, beat 1 cup unsalted butter on medium speed until creamy. Gradually add in 4 cups powdered sugar, mixing on low until combined. Then, add in 2 tablespoons Almond Breeze Almondmilk Unsweetened Vanilla, 1 teaspoon vanilla extract, and ¾ teaspoon almond extract. Increase the speed to medium-high and beat until fluffy, about 2-3 minutes.
• Step 8: Once the cupcakes are completely cool, use a spatula or piping bag to frost each cupcake generously with the almond buttercream. Top with sprinkles if desired for a festive touch.