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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (45g) Recipe makes 24 servings |
||
| Calories 122 | ||
| Calories from Fat 43 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.8g | 7% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 23mg | 7% | |
| Sodium 177mg | 7% | |
| Potassium 51mg | 1% | |
| Total Carbohydrate 17.6g | 5% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 12.5g | ||
| Protein 1.9g | 3% | |
Ingredients
- 18 1/4 ounces white cake mix
- 1 1/4 cups buttermilk
- 1/4 cup butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- vegetable oil cooking spray
Directions
1
Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.2
Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each 2/3 full.3
Bake at 350 degrees F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks to cool.4
They used Pillbury Moist Supreme Classic White Cake Mix.
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Featured Reviews for This Recipe
From: Sue L
On May 1, 2008
I made these exactly as stated, and I did enjoy the hint of almond in the cake. I iced these pink with sprinkles for Valentine's day, and they are an absolute hit all the way around. Thank you for posting!
From: Derf
On Dec 19, 2007
I used a boxed cake mix and left out the almond extract, come out just fine. I baked them in a mini muffin tin for tiny cupcakes. Frosted half white and half chocolate icing and sprinkled them with non perels. It was fun and made a pretty plate. Thanks for posting.
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