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Vanilla Almond Orange Cupcake with Almond Orange Zest Buttercream Frosting

Author Becky's Mindful Kitchen

Ingredients

  • 2 cups flour
  • 1 1/4 cup sugar
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp salt
  • 2 eggs plus 1 egg yolk-beaten
  • 8 T Butter soften
  • 1 tsp Vanilla
  • 1 tsp Almond
  • grated peel of 1 small orange
  • 1 T orange juice
  • 1/2 cup whole buttermilk

Frosting

  • 2 1/2 T flour
  • 1/2 cup whole milk or cream
  • 1/2 tsp almond extract
  • a few tsp orange zest
  • 1/2 cup sugar
  • 1/2 cup butter

Instructions

  • Preheat oven to 350
  • Cupcake
  • Mix the dry ingredients together
  • cream together the butter and sugar and add the eggs, vanilla, almond and buttermilk. Mix all together with minimal mixing. Bake for 20-30 minutes...pretty darn easy eh?
  • Frosting
  • In a sauce pan stir together the flour and milk until it forms a thick paste, add in the almond and orange zest. Cool completely (this is when Iowa winters help- just put it outside or on ice)
  • Cream together the sugar and butter (do NOT use powdered sugar) until it is completely smooth. Using a handheld mixer or stand mixer combine the cooled paste with the creamed butter and sugar and whip until it starts to create peaks. Adjust the flavor as desired!