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Double Almond Wedding Cupcakes

Looking for a delightful dessert using Betty Crocker® SuperMoist® cake mix? Then check out this tasty almond flavored cupcake--perfect to serve at a wedding.

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( 11 Ratings)

11 Ratings

5 Stars 73%

4 Stars

3 Stars 18%

2 Stars

1 Stars

Member Reviews ( 9 )

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Prep Time 30 min
Total Time 1 hr 30 min
Servings 18

Ingredients

Cupcakes

1: box Betty Crocker® SuperMoist® white cake mix

: Water, vegetable oil and egg whites called for on cake mix box

1: tablespoon almond extract

Frosting

1 1/4: cups butter, softened

2 1/2: cups powdered sugar

2: tablespoons whipping cream

2: teaspoons almond extract

Garnish

: Jordan almonds, if desired

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups. Make cake batter as directed on box, adding 1 tablespoon almond extract. Divide batter evenly among muffin cups, filling each about three-fourths full.
2 Bake 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
3 In medium bowl, beat butter and powdered sugar with electric mixer on low speed until blended. Add whipping cream and 2 teaspoons almond extract; beat on high speed until well blended. Fit a #46 tip in a decorating bag and fill with frosting. Use tip, with smooth side facing down, to generously pipe frosting in circular motion. Store loosely covered.

EXPERT TIPS

Expert Tips

Wrap each cupcake in laser-cut cupcake wraps or other decorative papers.

Tint frosting with water-based food color to match the wedding colors.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 330
Calories from Fat: 170),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 10g, 10% Trans Fat 1/2g 1/2% ),
Cholesterol: 35mg; 35%;
Sodium: 280mg; 280%;
Total Carbohydrate: 37g; 37%
(Dietary Fiber 0g 0% Sugars 27g 27% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 9 Reviews View All

Posted 2/6/2013 7:07:52 AM REPORT ABUSE mclann said:

Rating:

I just made these cupcakes and they have to be the best cupcake ever. The only thing different i did was reducet he almond extract in the icing to 1 tsp. I will make these many times over. Everyone loved them.

This reply was: Helpful Inspiring

Posted 10/21/2012 3:32:00 PM REPORT ABUSE The_Swedish_Chef said:

Rating:

I already reviewed this recipe back in April but this site doesn't allow for editing, so here comes an addendum. I have made this recipe no less than TWENTY times since I received the recipe in a Betty Crocker email! These cupcakes have become a Legend within my friend's minds and is the MOST requested baked good that I make. I continue to add 1/2 milk/water and have also discovered that adding 1 teaspoon of vanilla to BOTH the cake mix and frosting really amplifies the almond flavouring. I've made it with and without the vanilla and the reaction is much more favourable to the vanilla version. Just passing on this Field Tested info.

This reply was: Helpful Inspiring