Ingredients

The following ingredients have 13 Servings
  • 1 2/3 cups (240g) all purpose flour
  • 1 cup (200g) sugar
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 3/4 cup salted butter (170g), room temperature
  • 3 egg whites
  • 3 tsp almond extract
  • 1/2 cup (120ml) sour cream
  • 1/2 cup (120ml) milk
  • 1/2 cup butter
  • 1/2 cup shortening
  • 4 cups powdered sugar
  • 2 1/4 tsp cinnamon
  • 1/2 tsp almond extract
  • 2-3 tbsp water or milk
  • Cinnamon Sugar Almonds

Instruction

  • 1. Preheat oven to 350 degrees.
  • 2. Whisk together flour, sugar, baking soda, cinnamon and baking powder in a large mixing bowl.
  • 3. Add butter, egg whites, almond extract, sour cream and milk and mix on medium speed until smooth.
  • 4. Fill cupcake liners a little more than half way.
  • 5. Bake 18-20 minutes.
  • 6. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
  • 7. To make the icing, beat the shortening and butter until smooth.
  • 8. Slowly add 3 cups of powdered sugar. Mix until combined.
  • 9. Mix in the cinnamon, vanilla extract and 1 tbsp water.
  • 10. Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency, then ice the cupcakes.