Cupcakes are delicious but transporting them can be stressful. We’ve all experienced it. You bake a delicious base, you pipe buttercream in a pretty swirl, you carefully place them in a box and off you go. Everything is fine until you finally open the box and discover a buttercream mess. Yeah, been there. Today’s idea will solve this problem and make you the star of the next potluck: Cupcakes on the Go!

Almond Cupcakes with Vanilla Buttercream
 

makes 8 cupcakes
Ingredients
  • for the cupcakes:
  • 1 stick of butter (1/2 cup), room temperature
  • ⅔ cup sugar
  • 3 eggs
  • 1 tsp almond extract
  • 1½ cups flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup milk
  • for the buttercream:
  • 2 cups confectioners sugar
  • 1 stick of butter, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp milk

Instructions
  1. Preheat your oven to 350 degrees F. In a small bowl, whisk together flour, baking powder and salt. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy.
  3. Add the eggs, one at a time, making sure each one is completely incorporated before adding the next one. Add the almond extract.
  4. Add ⅓ of the flour mixture and mix on medium speed until combined. Follow with half of the milk, another ⅓ of flour, the rest of the milk and the rest of the flour; making sure each addition is incorporated before adding the next one.
  5. Pour into 8 paper cups and bake for 18 minutes. Wait for the cupcakes to be completely cool before working on the buttercream.
  6. To make buttercream, in the bowl of an electric mixer equipped with the paddle attachment, beat the butter until completely smooth and creamy. Gradually add the sugar with the mixer on slow. Once all the sugar is incorporated, add the milk and vanilla extract and beat for another minute. Increase to high speed and mix for 4 minutes until the buttercream is light and fluffy.

Let’s start with our cake base. Preheat your oven to 350 degrees F. In a small bowl, whisk together flour, baking powder and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy:

Add the eggs, one at a time, making sure each one is completely incorporated before adding the next one. Add the almond extract:

Add 1/3 of the flour mixture and mix on medium speed until combined:

Follow with half of the milk, another 1/3 of flour, the rest of the milk and the rest of the flour; making sure each addition is incorporated before adding the next one.
Pour into 8 paper cups:

Wait, whaaaa??? Yes, paper cups. Don’t worry, it will all make sense once you see the final result.

Bake for 18 minutes or until a toothpick inserted in the middle comes out with a few crumbs attached. Wait for the cupcakes to be completely cool before working on the buttercream.

To make buttercream, in the bowl of an electric mixer equipped with the paddle attachment, beat the butter until completely smooth and creamy. Gradually add the sugar with the mixer on slow. Once all the sugar is incorporated, add the milk and vanilla extract and beat for another minute. Increase to high speed and mix for 4 minutes until the buttercream is light and fluffy. Using a piping bag and large star tip, pipe out buttercream on each cupcake but make sure not to go higher than the edge of the cup.

Cover each cup-cake with a small piece of waxed paper and tie it up.

Now you can safely take these bad boys wherever you want. When you are ready to eat them, simply tear the cup up and voilà!