Almond Cupcakes

By carvalhohm

Ingredients

• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 stick (8tablespoonf) unsalted butter, softened
• 3 1/2 ounces (1/2 package) almond paste
• 1 cup sugar
• 3 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract

Details

Servings 18

Preparation

Step 1

Preheat oven to 350 degrees. Line 18 muffin cups with paper liners.

Whisk together flour, baking powder, and salt in medium bowl.

In another medium bowl, with electric mixer on medium speed, beat butter, almond paste, and sugar and until light and fluffy, about 3 minutes.

Add eggs, one at a time, beating well after each addition. Reduce speed to low and add flour mixture alternately with milk in batches, beginning and ending with flour mixture and beating just until blended. Stir in vanilla.

Spoon batter in paper liners 2/3 full. Bake until golden and toothpick inserted in center comes out clean, 15 to 20 minutes. Remove cupcakes from baking pan, place on wire rack, and allow to cool completely.