Almond Amaretto Cupcakes

April/May 2019 Dig In Recipes
Recipe By:
Logo Site
Almond Amaretto Cupcakes
Serving: Serves 18
Prep Time: 20 Minutes
Cook Time: Bake 20 Minutes
Almond Amaretto Cupcakes
Recipe By: Logo Site

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1 box white cake mix

1 cup Big Y whole milk

2 egg whites

1 Big Y large white egg

10 Tbsp. Big Y butter, melted and cooled

1 tsp. almond extract

½ tsp. Big Y ground cinnamon

1 cup salted sweet cream butter, softened

4 cups Big Y powdered sugar

¼ cup amaretto coffee creamer

1 tsp. vanilla bean seeds or clear vanilla extract


1. Preheat oven to 350ºF. Line 18 regular-sized muffin tins with cupcake liners; set aside. 2. In a large bowl, combine cake mix, milk, egg whites, egg, melted butter, almond extract and cinnamon; mix well. 3. Pour batter into cupcake liners, filling them three-quarters full. Bake for 20 minutes or until puffed and firm in the center and light golden brown on top; let cool. 4. In a large bowl using an electric mixer on medium speed, cream butter for 7 minutes or until light and fluffy and color is very pale. Add powdered sugar, creamer and vanilla and beat on low speed until combined, scraping down sides of bowl. Increase speed to medium and beat for 5-6 minutes or until light and fluffy. Frost cupcakes using a piping bag with a closed star piping tip and decorate as desired.

Nutrition facts:

Nutrition Information Per Serving Calories: 371 (Calories from Fat: 180); Total Fat: 20g (Saturated Fat: 12g); Protein: 2g; Total Carbohydrates: 48g (Dietary Fiber: 1g; Sugars: 40g); Cholesterol: 56mg; Sodium: 311mg
Cook Time: 2 1/2 hours
Prep Time: 20 Minutes
Cook Time: Bake 20 Minutes
Cook Time: 30 minutes
Prep Time: 1 Hour
Prep Time: 30 minutes
Cook Time: 50-57 minutes