– With Almond Sprinkles & Caramel Drizzle

erfect for weddings, showers, or a cozy afternoon treat, these cupcakes are ultra-fluffy, infused with vanilla and almond, topped with silky frosting, toasted almond slices, and a luscious caramel drizzle.

Ingredients (Makes 24 cupcakes)

For the cupcakes:

• 3 1/3 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 tablespoon baking powder
• 2 cups granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 4 large eggs, room temperature
• 2 ½ cups whole milk
• 2 teaspoons pure vanilla extract
• ½ teaspoon almond extract (your signature twist!)
• Seeds from 1 vanilla bean (optional, but dreamy)

For the Vanilla Cream Cheese Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• Seeds from 1 vanilla bean
• 4 cups powdered sugar
• 8 oz cream cheese (1 block), cold
• 1 tablespoon lemon juice

For topping:

• ½ cup sliced almonds, lightly toasted
• Caramel sauce (store-bought or homemade)

Instructions

1. Preheat your oven to 350°F (175°C). Line two 12-cup muffin pans with cupcake liners.
2. Whisk together the flour, cornstarch, and baking powder in a medium bowl.
3. In a stand mixer, cream the sugar and butter together until light and fluffy, about 2 minutes.
4. Add eggs one at a time, beating well between each.
5. Mix in the vanilla extract, almond extract, and vanilla bean seeds.
6. Alternate adding the flour mixture and milk to the batter, starting and ending with flour. Mix until just combined.
7. Scoop the batter into the cupcake liners, filling about ¾ full.
8. Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.

Frosting Instructions

1. Beat the butter and vanilla bean seeds together until light and fluffy.
2. Gradually add powdered sugar, beating slowly at first.
3. Add the cold cream cheese and lemon juice, beating until just smooth and creamy.
4. Pipe the frosting onto cooled cupcakes using a large star tip.

Decorate

1. Sprinkle each frosted cupcake with a few toasted almond slices.
2. Drizzle a little caramel sauce over the top for a decadent finish.
3. Enjoy! Best served the same day or stored in the fridge for up to 3 days.

🍯 Quick Tips:

• Toast the sliced almonds in a dry pan over medium heat for 2–3 minutes until golden and fragrant.
• Warm the caramel slightly for an easy drizzle with a spoon or piping bag.
• For extra drama, add a second swirl of caramel right before serving!

5-Minute Easy Caramel Sauce (Microwave)

Ingredients:

• ½ cup brown sugar (light or dark)
• 2 tablespoons unsalted butter
• 2 tablespoons heavy cream
• ¼ teaspoon vanilla extract
• Pinch of salt (optional, but recommended!)

Instructions:

1. In a microwave-safe bowl, combine brown sugar and butter.
2. Microwave on high for 30 seconds, then stir.
3. Microwave for another 30–45 seconds, until the butter and sugar are fully melted and bubbling slightly.
4. Stir in the heavy cream and a pinch of salt. Microwave again for 15–20 seconds.
5. Mix well and add vanilla extract. Let it cool slightly — it will thicken more as it cools.

Tips:

• If you want it thicker, microwave an additional 10–15 seconds.
• For a salted caramel twist, sprinkle flaky sea salt on top after drizzling!

This caramel sauce is perfect for drizzling over your Vanilla Almond Cupcakes right before serving, and it stores in the fridge for up to a week.