Yum, yum, and yum! The subtle hint of almond flavor makes these cupcakes even more delicious, while the frosting is an absolute delight! Creamy, fluffy and quite delicious! The best part is that you can use any type of seedless berry jam you like. It'll come out fantastic! Enjoy!
This recipe yields 24 regular size cupcakes
-3/4 cup unsalted butter, at room temperature
-1 3/4 cup sugar
-5 egg whites
-1 cup plain yogurt
-2 tsp vanilla extract
-1/2 tsp almond extract
-2 tsp baking powder
-3/4 tsp salt
-2 3/4 cups flour
-1 cup unsalted butter, at room temperature
-4 oz cream cheese, at room temperature
-1/4 cup seedless berry jam (I used black raspberry-blackberry jam)
-4 cups powdered sugar
First, let's make the cupcakes.
Preheat oven to 350 F. Line 2 regular cupcake pans with paper liners. Set aside.
In your mixer's bowl, cream butter and sugar, until nice and fluffy. Add the egg whites and beat well. Add the yogurt and extracts. Mix then stir in the baking powder, salt and flour, a little at a time. Beat until well mixed and fluffy.
Fill each paper liner 2/3 full with the batter. Bake in preheated oven for 20-25 minutes or until toothpick comes out clean.
Remove from the oven, let cool for 10 minutes in the pans, then transfer to wire racks until cooled completely (about 1 hour).
Meanwhile, let's make the frosting.
In your mixer's bowl, cream the butter and cream cheese. When fluffy, add the jam. Stir in the sugar, 1/2 cup at a time. Beat until smooth (it'll take a few minutes in medium-high).
Frost cooled cupcakes and enjoy!