1Replace cake flour with all-purpose flour and two tablespoons of corn starch for every cup of flour if cake flour is not available.
2Replace cake flour with all-purpose flour and two tablespoons of corn starch for every cup of flour if cake flour is not available.
3Replace cake flour with all-purpose flour and two tablespoons of corn starch for every cup of flour if cake flour is not available.
4Add almond extract to the batter.
5Add almond extract to the batter.
6Add almond extract to the batter.
7Add almond extract to the buttercream.
8Add almond extract to the buttercream.
9Add almond extract to the buttercream.
10Add a little less frosting on top of the cupcakes for the perfect cake to buttercream ratio.
11Add a little less frosting on top of the cupcakes for the perfect cake to buttercream ratio.
12Add a little less frosting on top of the cupcakes for the perfect cake to buttercream ratio.
Ingredients
195 g cake flour
195 g cake flour
195 g cake flour
210 g granulated sugar
210 g granulated sugar
210 g granulated sugar
0.25 tsp baking soda
0.25 tsp baking soda
0.25 tsp baking soda
1.25 tsp baking powder
1.25 tsp baking powder
1.25 tsp baking powder
0.25 tsp fine salt
0.25 tsp fine salt
0.25 tsp fine salt
170 g melted unsalted butter
170 g melted unsalted butter
170 g melted unsalted butter
2 room temp eggs
2 room temp eggs
2 room temp eggs
2 tsp vanilla extract
2 tsp vanilla extract
2 tsp vanilla extract
0.5 tsp almond extract
0.5 tsp almond extract
0.5 tsp almond extract
127 g sour cream
127 g sour cream
127 g sour cream
116 mL whole milk
116 mL whole milk
116 mL whole milk
226 g unsalted room temp butter
226 g unsalted room temp butter
226 g unsalted room temp butter
pinch fine salt
pinch fine salt
pinch fine salt
0.5 tsp almond extract
0.5 tsp almond extract
0.5 tsp almond extract
12 oz powdered sugar
12 oz powdered sugar
12 oz powdered sugar
30 mL heavy cream
30 mL heavy cream
30 mL heavy cream
Tips
To get a perfect crumb, use cake flour. If you don't have cake flour, replace it with all-purpose flour and for every cup, remove two tablespoons of flour and replace with two tablespoons of corn starch to mimic cake flour's texture.
Be careful with almond extract as too much can overpower the flavor.