• Cooking Time: 1 hour
  • Servings: 18
  • Preparation Time: 30


  • Cupcakes
  • 1 box Betty Crocker® SuperMoist® white cake mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1 tablespoon almond extract
  • Frosting
  • 1 1/4 cups butter, softened
  • 2 1/2 cups powdered sugar
  • 2 tablespoons whipping cream
  • 2 teaspoons almond extract
  • Garnish
  • Jordan almonds, if desired


  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups. Make cake batter as directed on box, adding 1 tablespoon almond extract. Divide batter evenly among muffin cups, filling each about three-fourths full.
  • Bake 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, beat butter and powdered sugar with electric mixer on low speed until blended. Add whipping cream and 2 teaspoons almond extract; beat on high speed until well blended. Fit a #46 tip in a decorating bag and fill with frosting. Use tip, with smooth side facing down, to generously pipe frosting in circular motion. Store loosely covered.


Author Credit: Betty Crocker

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