Strawberry Almond Cupcakes

 

Cake

• 1 box (18.25 oz) Strawberry Cake Mix
• 4 whole large eggs
• 1 cup buttermilk
• 1/2 cup canola oil
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract

Buttercream Frosting

• 1 cup unsalted butter, softened
• 4-5 cups powdered sugar
• 2 teaspoon almond extract
• 1/4 cup milk

Instructions

1. Preheat oven to 350º F. Line 24 muffin cups with liners or grease well.
2. Combine cake mix, eggs, buttermilk, oil and extracts in a mixing bowl, mix with a whisk attachment on high for 1 minute, until smooth.
3. Pour into a prepared muffin tin. Bake for about 15 minutes, or until a toothpick inserted comes out clean and the tops spring back after being touched.
4. Remove from the oven and allow cupcakes to cool for 5-10 minutes before removing to a wire rack to cool completely.
5. To prepare the frosting - Cream together everything until the desired consistency is reached.   You can adjust the milk and sugar to get your desired consistency.
6. Top cooled cupcakes with frosting.