I love a good cupcake! Have you ever bitten into a beautiful cupcake and there is no flavor? Or your palate is coated with shortening? That is not the case with these! They are loaded with flavor and the frosting is real butter. This recipe has almond extract, and pure vanilla but it also has vanilla bean paste. Vanilla bean paste has a much stronger and richer taste to it than the pure vanilla and it also doesn’t bake out of the batter as easily. If you do not have the paste on hand you could add extra vanilla, but I would recommend buying some if you come across it or you can also order it on amazon. 😄
Start with the wet ingredients and sugar:
First, in a stand mixer, beat the butter and sugar till smooth. Add the sour cream, buttermilk, eggs, applesauce, oil and flavorings and mix.
Slowly add the dry ingredients; flour, salt, baking powder and poppyseeds to the wet ingredients. Kind of stir them on top of the wet ingredients with a whisk and then turn the mixer on low.
Mix just until incorporated, mixture should be smooth, but don’t over beat the mixture. You may need to scrape the bowl with a spatula to get to all of the flour that sticks to the bottom of the bowl.
Line muffin tins with cupcake liners. We made mini ones for a bridal shower. Fill the cups 3/4 full with batter.
Bake for 20-25 minutes at 350 degrees. If you are making mini ones bake for approximately 15 minutes. They are done when the tops spring back when touched and the sides of the cupcakes are golden brown. Do not over bake them.
Make the frosting while you are letting the cupcakes cool completely. This is what you will need: butter, cream cheese, powdered sugar, vanilla and food coloring if desired.
In a stand mixer beat the butter and cream cheese until completely smooth.
On low, add the powdered sugar and beat till smooth. Add the vanilla and food coloring if desired. Beat until light and fluffy.
Decorate the cupcakes by swirling the frosting with a large round tip, putting one swirl on top of another.
Before the frosting dries, decorate with sprinkles if desired.
So pretty, and delicious!
Almond Poppyseed Cupcakes
- 1/4 c butter (softened)
- 1/2 c sour cream
- 1/4 c buttermilk
- 1/4 c unsweetened applesauce
- 1/2 c canola oil
- 3 large eggs
- 2 T pure vanilla
- 1 T vanilla bean paste
- 1 T almond extract
- 1 c granulated sugar
- 2 c all-purpose flour
- 1 1/4 T baking powder (1T + 3/4 tsp)
- 1/2 tsp salt
- 2 T poppyseeds
Preheat the oven to 350 degrees. In a stand mixer beat the butter and sugar until smooth. Add the sour cream, buttermilk, applesauce, oil, eggs, flavorings and mix until incorporated. Add the flour, baking powder, salt and poppyseeds. Stir them a little with a whisk on top of the mixture then turn the mixer on low and mix all ingredients until smooth. Do not over beat.
Scrape the sides and bottom of the bowl with a spatula to incorporate all of the flour. Line muffin tin with cupcake liners. Fill each liner three fourths full with batter. Bake until the edges are golden brown 20 to 25 minutes. If your making mini cupcakes bake them for approximately 15 minutes. The tops should spring back at the touch of your finger. Remove from tins and cool completely before frosting. Yields 24 cupcakes or 48 mini cupcakes.
- 1/2 c butter, softened
- 8 oz cream cheese, softened
- 1lb powdered sugar (3 1/2 cups)
- 1/4 tsp pure vanilla
In a stand mixer beat butter and cream cheese until completely smooth about 5 minutes. Slowly add powdered sugar while on low. Add vanilla and beat until light and creamy.