Yellow Cupcakes with Almond Buttercream

Just a disclaimer: Updated images for these cupcakes will come later. The first time I made them, it was an accident when I failed at cannoli cupcakes. However, they still turned out delicious! Yay for mistakes!

I like adding a new recipe to my holiday baking every year. Sometimes, it’s successful. Other times, it just isn’t. I made a chocolate cake last year that was just absurdly dry and flavorless. This year, the holidays are going to be just a bit smaller with just my parents and I, so I wanted a recipe that could go a bit further. I initially started with this grand plan of making cannoli cupcakes for our Italian Christmas. However, then the cannoli cream wasn’t firm like it should have been to make an applicable icing, and I just got super dejected. I had already promised these cupcakes to my mother, a girlfriend, and people at work!

Cue the improvisation!

The cannoli cupcakes started with a simple yellow cake. I used a box mix (I know, I’m ashamed.). However, this yielded opportunity to put basically whatever I wanted on top! I found a simple buttercream recipe. Instead of vanilla, I did almond! It wasn’t the most perfect buttercream, but it was just the right flavor on top of the cupcakes. ┬áThis is the simple recipe I used, courtesy of Live Well, Bake Often:

Ingredients:

  • 1 cup (230 grams) unsalted butter, softened to room temperature
  • 3 cups (360 grams) powdered sugar
  • 2-3 tablespoons heavy cream or heavy whipping cream
  • 1 teaspoon vanilla extract
  • pinch of salt, adjust to taste

Directions:

  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed until smooth.
  2. Add in the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for another 1-2 minutes until the mixture starts to come together.
  3. Add in the heavy cream (start with 2 tablespoons and add a little more if needed), vanilla extract, and salt and continue mixing on medium-high speed for another minute or until everything is well combined, scraping down the sides of the bowl as needed.

The cannoli cupcakes had been chocolate dipped, so I already had some almond bark on hand. I got mine at Walmart. Do not buy it online! I just price checked, and they’re doubling the price.

For assembly, take a cupcake, top with a thin layer of the almond buttercream (or flavor of your choice), and then dip in the almond bark! It actually hardens pretty quickly. You might also want to decorate with some festive sprinkles. This is a simple, yet delicious addition to my holiday baking!

 

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