Almond Cinnamon Cupcakes with Almond Cinnamon Butter Frosting

Do you want to make some AMAZING almond cinnamon cupcakes? I have the recipe for you. I recently made these and they were delicious.

Adapted from the recipe, https://www.lifeloveandsugar.com/2014/10/08/cinnamon-sugar-almond-cupcakes/

ALMOND CINNAMON CUPCAKES

Author: Jennifer Crowther

Yield: 25

Prep Time: 10 Min Cook time: 25 Minutes 

INGREDIENTS FOR CUPCAKES:

• 3/4 cup butter
• 1 cup sugar
• 3 egg whites
• 1/2 cup sour cream
• 1/2 cup milk
• 3 tsp Watkins almond extract
• 1 2/3 cups all purpose flour
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1 1/2 tsp cinnamon

INGREDIENTS FOR CINNAMON BUTTERCREAM FROSTING:

• 1 cup butter
• 4 cups powdered sugar
• 2 1/4 tsp cinnamon
• 1/2 tsp almond extract
• 2-3 Tbs milk

INSTRUCTIONS FOR CUPCAKES:

1. Preheat oven to 350 degrees. Put cupcake wrappers in cupcake baking apparatus.
2. Cream the butter for 2 minutes.
3. Add the sugar and continue to cream.
4. Add the eggs and beat for 2-3 minutes.
5. Add and mix the sour cream.
6. Combine the milk and the almond extract.
7. Sift the flour with the baking soda, baking powder, and cinnamon.
8. Alternate add the wet and milk mixture and flour mixture to the butter mixture.
9. Fill the cupcake liners with a 20 disher.
10. Bake 20-25 minutes or until cupcakes spring back to the touch.
11. Let cool and frost.
12. Sprinkle with cinnamon.

INSTRUCTIONS FOR CINNAMON BUTTERCREAM FROSTING:

1. Cream the butter.
2. Add the milk and almond extract and mix.
3. Mix in the cinnamon.
4. Add the powdered sugar 1 cup at a time and mix until the frosting is the right consistency. May need to add a little more or less than 4 cups of sugar.

I hope you enjoy the cupcakes as much as I did!

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Magnolia Bakery Devil's Food Cake with the Best Chocolate Frosting

I do not know if you have noticed, but baking is one of my favorite things to do. I made this cake for my husband's birthday a couple weekends ago. This amazing Devil's Food cake is from the Magnolia Bakery cookbook. I love making cakes and desserts from that book. This cake is super delicious and the frosting is TO DIE FOR. Next time I make this I think I will only do half or third it instead though because it makes a lot.

Magnolia Cupcakes Devil's Food Cake with the Best Chocolate Frosting

Author: Jennifer Crowther

Yield: 36

Prep Time: 30 Min Cook time: 30 Min

INGREDIENTS FOR DEVIL'S FOOD CAKE:

• 1 1⁄2 (3 sticks) cups unsalted butter, softened
• 2 cups light brown sugar
• 3 large eggs (room temperature, separated)
• 8 ounces unsweetened chocolate, melted
• 2 cups milk
• 1 1⁄2 teaspoons vanilla
• 2 1⁄2 to 2 3⁄4 cups flour
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 teaspoons baking soda
• 1⁄4 teaspoon salt

INGREDIENTS FOR BUTTERCREAM ICING:

• 1 1⁄2 cups unsalted butter
• 2 Tablespoons milk
• 9 ounces semisweet chocolate, melted
• 1 teaspoon vanilla extract
• 2 1/4 cup powered sugar

INSTRUCTIONS FOR DEVIL'S FOOD CAKE:

1. Grease the pans, add wax paper to bottom. Preheat the oven to 350 F.
2. Separate eggs before they come to room temperature. Leave milk, butter and eggs out for an hour to come to room temperature.
3. Sift together the dry ingredients, flour, baking powder, baking soda and salt.
4. Combine the milk and vanilla.
5. Using the double boiler method, melt the chocolate. This involves placing a pan of water on the stove and then a heat resistant bowl on top. Place the chocolate in the bowl, stir until melted. IMPORTANT-Do no let any water get in the bowl or the chocolate will seize. Let cool.
6. Whip butter for 2 minutes in a mixer.
7. Add sugar and beat for additional 3 minutes or until creamed.
8. Beat the egg yolks until yellow, add to mixture beating until thoroughly mixed.
9. Add the cooled chocolate, mix well.
10. Alternate between adding the milk mixture and the dry mixture 3 times.
11. Whip the egg whites until fluffy.
12. Fold in egg whites.
13. Put batter in pan(s). Bake for 30 to 40 minutes or until the cake is springy to the touch.
14. Let cool for 10 minutes in pan on wire racks.
15. Remove from pans and let it continue to cool
16. Ice the cake.

INSTRUCTIONS FOR DEVIL'S FOOD CAKE:

1. Leave the butter, and milk out for at least an hour before making the frosting.
2. Melt the chocolate using a double broiler method. Boil some water over the counter, place a heat resistant bowl on top. IMPORTANT-Do no let any water get in the bowl or the chocolate will seize.
3. Let the chocolate cool for 15 minutes.
4. Beat the butter for 3 minutes, incorporating lots of air.
5. Add the milk and mix well.
6. Add the chocolate and beat for 2 minutes.
7. Add the vanilla extract and beat for 3 minutes.
8. Add the sugar gradually, beating on low. You may need more, you may need less depending on your desired frosting consistency and temperature of the butter.
9. Spread on your cupcakes and enjoy!

*I use a Wilton straight spatula

*Sprinkles add a very nice touch

*If you do not have time to let the butter cool down, cut the butter into slices and leave on a plate for 5 minutes. Put the milk in a wide bowl.

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Magnolia Bakery Vanilla Cupcakes and Chocolate Icing

I used to live in New York, whenever I would visit the city I would stop at Magnolia Bakery and get a cupcake.  I was super sad when I moved away.  No more cupcakes :(  I put the Magnolia Cupcake Bakery cookbook on my Amazon wishlist and my husband got it for me for mother's day last year.  I've made several recipes from the book since then.  The recipes usually turn out amazing, especially the frosting, but the cupcakes are a little dry at times.  This time I put in a little less flour and they turned out great! I made the cupcake pictured below for a baby shower.  They tasted amazing. Now you can make them too!

Vanilla Cupcakes Recipe

Author: Adapted By Magnolia Cupcake's Recipe Used With Permission

Yield: 36

Prep Time: 30 Min Cook time: 25 Min

INGREDIENTS FOR VANILLA CUPCAKES:

• 1 cup unsalted butter
• 2 cups sugar
• 4 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups sifted self rising flour
• 1 cup sifted flour

INGREDIENTS FOR CHOCOLATE BUTTERCREAM FROSTING:

• 1 1/2 cups unsalted butter
• 2 Tablespoons milk
• 9 ounces semisweet chocolate, melted
• 1 teaspoon vanilla extract
• 2 1/4 cup powered sugar

INSTRUCTIONS FOR VANILLA CUPCAKES:

1. Leave the butter, eggs and milk out for at least an hour before making the cupcakes.
2. Preheat over to 350 degrees.
3. Put cupcake wrapper in cupcake pans.
4. Sift the flours, measure, and combine.
5. Beat the eggs until well blended.
6. Combine the milk and the vanilla.
7. Cream the butter for at least 3 minutes with mixer.
8. Gradually add the sugar and cream for 3 more minutes.
9. Add the eggs to the butter and sugar mixture, beating well.
10. Alternate between add the milk mixture and the flour mixture. Mix well but do not over beat.
11. Using a number 20 food disher scoop the cupcake batter into the cupcake wrappers.
12. Bake for 20 to 25 minutes, or until a toothpick comes out dry and the cupcake is spongy when pressed upon.
13. Let cool and ice.

INSTRUCTIONS FOR CHOCOLATE BUTTERCREAM FROSTING:

1. Leave the butter, and milk out for at least an hour before making the frosting.
2. Melt the chocolate using a double broiler method. Boil some water over the counter, place a heat resistant bowl on top. IMPORTANT-Do no let any water get in the bowl or the chocolate will seize.
3. Let the chocolate cool for 15 minutes.
4. Beat the butter for 3 minutes, incorporating lots of air.
5. Add the milk and mix well.
6. Add the chocolate and beat for 2 minutes.
7. Add the vanilla extract and beat for 3 minutes.
8. Add the sugar gradually, beating on low. You may need more, you may need less depending on your desired frosting consistency and temperature of the butter.
9. Spread on your cupcakes and enjoy!

PS. You will want to eat everything the icing touches, the real chocolate in the recipe gives this icing a very real delicious edge.

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