These Vanilla Almond Delight Cupcakes are a delightful treat, perfect for any occasion. With a hint of almond and a soft, moist texture, they are sure to please.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a mixing bowl, cream the butter until smooth using an electric mixer.
Softened butter mixes more easily and creates a smoother batter.
Add the sugar to the butter and beat until the mixture is fluffy.
Beating well incorporates air, making the cupcakes light.
Add the eggs one at a time, beating well after each addition.
Adding eggs gradually helps maintain the batter's consistency.
Mix in the vanilla and almond extracts.
These extracts add depth to the flavor.
In a separate bowl, whisk together the flour, baking powder, and salt.
Whisking aerates the dry ingredients, ensuring a smooth batter.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
Alternating prevents overmixing and keeps the batter light.
Line a cupcake tin with liners and fill each 2/3 full with the batter.
Filling only 2/3 full allows room for the cupcakes to rise.
Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
Check a few minutes early to avoid overbaking.
Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a rack prevents sogginess from trapped steam.
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