Amaretto Dream Cupcakes

Name: Amaretto Dream Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 dozen
Ingredients: 3/4 cup butter, softened; 1-1/2 cups packed brown sugar; 2 large eggs, room temperature; 2 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup buttermilk; 1/4 cup amaretto; 1/3 cup slivered almonds; AMARETTO BUTTER FROSTING:; 3 cups confectioners' sugar; 1/4 cup butter, melted; 3 to 4 tablespoons heavy whipping cream; 2 to 3 tablespoons amaretto

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 20 min. Bake: 15 min. + cooling

By Taste Of Home Editorial Team

Recipe by Anette Stevens

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 09, 2022

Treat yourself to these indulgent little cupcakes laced with the irresistible flavor of Amaretto and slivered almonds. —Anette Stevens, Olds, Alberta

TEST KITCHEN APPROVED

Amaretto Dream Cupcakes

3 Reviews Add your review

Yield:2 dozen

Prep:20 min

Cook:15 min

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Ingredients

3/4 cup butter, softened
1-1/2 cups packed brown sugar
2 large eggs, room temperature
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup amaretto
1/3 cup slivered almonds
AMARETTO BUTTER FROSTING:
3 cups confectioners' sugar
1/4 cup butter, melted
3 to 4 tablespoons heavy whipping cream
2 to 3 tablespoons amaretto

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Directions

1
Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each.

2
Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk and amaretto, beating well after each addition. Stir in almonds.
3
Fill paper-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, 14-16 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely.
4
In a small bowl, beat confectioners' sugar and butter. Add 3 tablespoons cream and 2 tablespoons Amaretto; beat until smooth. Add remaining cream and amaretto if needed to achieve spreading consistency. Frost cupcakes.