I was out of town for a week and came home yesterday! My first flight of the day was at 5:30am…since it was so early, I didn't get much sleep. Honestly, when I have such an early flight, I usually don't sleep well. I'm so paranoid I'm going to oversleep and miss my flight! Please remind me never to book a flight so early! I literally had to have people ask me questions more than once today because my brain was so slow from the lack of sleep.
I told you that I was going to make these cupcakes with almond milk and I did it! I'm so thrilled to share these with you and work with Blue Diamond Almond Breeze again!
How about another close up? Don't you love the blue buttercream and the sprinkles? Sprinkles MAKE me SMILE!
I always measure out the dry ingredients first and then get to the wet ingredients.
Cream the butter and the sugar together.
Then, add the eggs one at a time.
After mixing the eggs and vanilla extract into the butter and sugar.
I add the dry ingredients in two batches and mix.
And then, add the almond milk…since these are vanilla cupcakes…I used the Almond Breeze almondmilk vanilla!
Nice batter!
Using a cookie scoop,
I portion out the batter in the cupcake liner-filled muffin tin.
While the cupcakes are baking, I make the buttercream.
I love the turquoise color that I used for the frosting. I made these for friends and they were a hit! I'm loving baking with almond milk and can't wait to try more recipes!!
Don't forget to check out the $100 giveaway I have going on right now that's sponsored by Almond Breeze!
Recipe
Vanilla Cupcakes with Vanilla Buttercream (made with almond milk!) Recipe
Ingredients
Vanilla Cupcakes
- 2 2/3 cups unbleached, all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 large egg whites
- 1 Tablespoon pure vanilla extract
- 2 teaspoons vegetable oil
- 2/3 cup Almond Breeze Almondmilk vanilla
Vanilla Buttercream
- 1 cup 2 sticks unsalted butter, softened
- 2 pounds powdered sugar, sifted
- 1 Tablespoon pure vanilla extract
- 2 to 4 Tablespoons Almond Breeze Almondmilk vanilla, maybe a little more
Instructions
Vanilla Cupcakes
- Heat oven to 325 degrees F. Add cupcake liners to muffin tins. In a medium-sized bowl, mix flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer (or can use a large mixing bowl and an electric hand mixer), add butter and sugar. Cream butter until light and fluffy using the paddle attachment. On slow speed, add eggs, one at a time and until completely mixed. Then, add vanilla extract and vegetable oil and mix.
- Add dry ingredients and mix on slow speed until incorporated. Do not overmix. Add almond milk and mix on slow speed for 30 seconds. Scrape bottom and mix again for 20 to 30 second or until batter is smooth.
- Scoop or pour 1/4 cup batter into each cupcake liner. Bake 20 to 22 minutes or until a toothpick in center comes out clean. Remove cupcakes from muffin tin and allow to cool on cooling rack.
Vanilla Buttercream
- In the bowl of a stand mixer, add butter and beat with paddle attachment until smooth. Add powdered sugar in two batches and mix until creamed. Add vanilla and mix.
- Add almond milk, gradually, starting with 1 Tablespoon at a time. Mix and and continue adding almond milk until smooth. Continue mixing buttercream for 4 to 5 minutes. Store in the refrigerator if not using immediately. Place buttercream on your kitchen counter for at least 15 to 20 minutes before using (if refrigerating).
Notes
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Disclosure: This post is sponsored by Blue Diamond Almond Breeze Almondmilk. I only work with brands that I love and always share with you my own and honest opinions.