Amaretto Dream Cupcakes
Treat yourself to these indulgent little cupcakes laced with the irresistible flavor of Amaretto and slivered almonds. —Anette Stevens, Olds, Alberta
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
Directions
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1Preheat 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.
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2Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk and amaretto, beating well after each addition. Stir in almonds.
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3Fill 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.
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4In 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.
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