Instructions

• Preheat the oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners and set aside.
• In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle (or in a large bowl with a hand mixer), beat 1/2 cup unsalted butter (room temperature) and 1 cup granulated sugar on medium-high speed until light, fluffy, and pale in color, about 4–5 minutes. Scrape down the sides of the bowl as needed.
• Add the 2 large eggs one at a time, beating after each addition until incorporated. Scrape the bowl, then beat in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract until combined.
• With the mixer on low speed, add the flour mixture and 1/2 cup Almond Breeze Almondmilk Unsweetened Vanilla alternately to the butter mixture, beginning and ending with the flour mixture (flour, milk, flour). Mix only until the dry ingredients are just incorporated and the batter is uniform; do not overmix.
• Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
• Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
• Remove the pan from the oven and let the cupcakes cool in the pan for 5–10 minutes. Transfer the cupcakes to a wire cooling rack and cool completely before frosting.
• For the frosting: in a stand mixer fitted with the paddle (or using a hand mixer), beat 1 cup unsalted butter (room temperature) on medium speed until creamy, about 1–2 minutes.
• With the mixer on low, add 4 cups powdered sugar to the butter 1 cup at a time, mixing until each addition is incorporated before adding the next. Scrape down the bowl as needed.
• Add 2 tablespoons Almond Breeze Almondmilk Unsweetened Vanilla, 1 teaspoon vanilla extract, and 3/4 teaspoon almond extract. Increase the mixer speed to medium and beat until the frosting is smooth and spreadable. If needed, scrape the bowl and beat briefly again to remove lumps.
• Transfer the frosting to a pastry bag fitted with your preferred tip (for example, a Wilton 1M) or use a spatula to frost the cupcakes. Decorate with sprinkles, if desired.
• Make-ahead and storage: Frosting can be made up to 2 days ahead and stored in the refrigerator; bring it to room temperature and beat briefly before using. Finished cupcakes can be stored in the refrigerator for 1–2 days; bring cupcakes to room temperature before serving.