Cherry Almond Cupcakes with a Cherry Almond Buttercream Frosting

I made 16 dozen cupcakes. I frosted 16 dozen cupcakes. I decorated 16 dozen cupcakes.
Me. I did that. Can't quite get that through my brain.
Let me tell you something. Making and decorating that many cupcakes makes you not want to eat cupcakes. At all. Not even because the thought of a cupcakes sounds unappetizing but simply because it would feel like eating your masterpiece. True story.
Today I bring you these yummy cherry almond cupcakes to start off with. I made a total of 4 flavors of cupcakes and this is one of them.
I am in love with the color of these cupcakes. The cherry juice makes them the sweetest pink color. They are moist and delicious. And don't have chocolate in them. This doesn't happen often around here but these are so good they don't even need delicious chocolate.
Treat yourself. Make cupcakes.
Cherry Almond Cupcakes with a Cherry Almond Buttercream Frosting
Adapted from Better Homes and Gardens Special Interest Publications: Cupcakes
(Makes 24 cupcakes)

• 1/2 cup butter, softened
• 1 1/3 cups sugar
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 4 egg whites
• 2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1/3 cup maraschino cherry juice

For Frosting: 

• 1/2 cup butter, softened
• 4 cups powdered sugar
• 4 tablespoons maraschino cherry juice
• 1/2 teaspoon almond extract
• milk as needed

Preheat oven to 350. Combine buttermilk and cherry juice. Set aside. Combine the flour, baking powder, baking soda, and salt. Set aside as well.
Cream butter and sugar. Add vanilla, almond extract, and egg whites. Alternately add the flour mixture and the buttermilk mixture until well mixed. Spoon batter into muffin cups filling about 2/3 of the way full.
Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Let cupcakes cool while you prepare the frosting.
For frosting, beat butter until smooth. Add 1 cup of powdered sugar. Then beat in cherry juice and almond extract. Slowly add the remaining 3 cups of powdered sugar. If frosting is too thick, add a teaspoon of milk at a time until desired consistency.

Chocolate Chip Cupcakes with Chocolate Chip Cookie Dough Frosting

Every year on my birthday, I make my own birthday cake. I honestly enjoy it. It's the one time a year I pull out the fondant and attempt to get creative with my decorating. The only thing is that I spend all year making everyone else's birthday cakes or cupcakes as well. So one of these years, I hope I'll be able to not spend the night making cake in the kitchen but still get to enjoy some cake made by a loved one on my birthday.
A girl can dream.
These cupcakes were made in a hurry one morning when my mom remembered a co-worker's birthday was that day and asked me to whip something up. I've had this recipe bookmarked for a while and decided to give it a try. They were definitely a hit!
Chocolate Chip Cupcakes
Adapted from How Sweet It Is
Makes 12-16 cupcakes

• 1/2 cup butter, softened
• 1 cup sugar
• 3 egg whites
• 1 1/4 teaspoon vanilla
• 1 2/3 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup milk
• 1 cup mini chocolate chips

Preheat oven to 350.
Cream butter and sugar until light and fluffy. Add egg whites and vanilla. Mix in flour, baking powder, and salt, alternating with the milk. Lastly, mix in the chocolate chips.

Fill cupcake liners 2/3 full. Bake for 20-25 minutes or until a toothpick inserted in center of cupcakes comes out clean. Cool, frost, and enjoy!
Chocolate Chip Cookie Dough Frosting
Adapted from How Sweet It Is

• 15 tablespoons butter, softened
• 3 1/2 cups powdered sugar
• 1 1/4 teaspoon vanilla
• 2 tablespoons sweetened condensed milk
• 2/3 cup mini chocolate chips

Beat butter. Slowly add powdered sugar. Mix in vanilla followed by the condensed milk. Once well mixed, add chocolate chips.
Frost cupcakes and enjoy!

Confetti Cupcakes

When it came time to meet with the bride for the wedding cake I made about a month ago, she told me that her groom wanted Funfetti cake. I just looked at her with a blank stare. Boxed cake mix for your wedding cake?!
Luckily, we both came to the conclusion that we could do red velvet for the cake and a homemade confetti cake for cupcakes. I found a great recipe for the cupcakes online and was pleased to hear that the groom absolutely loved it.

Confetti Cupcakes
Adapted from How Sweet It Is
Makes about 12 cupcakes

• 7 tablespoons butter, softened
• 1 cup sugar
• 3 egg whites
• 1 1/2 teaspoons vanilla
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup plus 2 tablespoons milk
• 1/4 cup brightly colored sprinkles

Preheat oven to 350.
Cream butter and sugar until light and fluffy. Add egg whites and vanilla. Mix until combined. Add half the flour, baking powder and salt. Mix well. Then add the milk followed by the rest of the flour, baking powder, and salt. Fold in the sprinkles just until thoroughly mixed throughout.
Pour batter into cupcake tins and fill about 2/3 of the way full. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool and frost with frosting of choice.
(Unfortunately, in the chaos of making my first wedding cake, only one picture was taken of the cupcakes.)