Princess Cupcakes
These princess cupcakes are my favorite go-to treat to celebrate birthdays, anniversaries, and any special occasion! Flavored with vanilla and almonds, they're moist, delicious, and quick to make! But above all, you can easily customize them!
Equipment
- 12 cup muffin/cupcake pan
- 12 muffin/cupcake paper liners (aka baking cups)
- piping bag(s) and decorating tips for icing
Ingredients
Cupcake Ingredients
- 2 large eggs
- 3/4 cup granulated sugar
- 1-1/4 cups all-purpose flour
- 1-1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1/4 cup Greek yogurt
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
Icing Ingredients
- 8 oz room temperature cream cheese (225 g)
- 4 oz room temperature unsalted butter (112 g)
- 1 tsp vanilla extract
- 1 cup powdered sugar (130 g)
- a few drops of beets juice for coloring (optional)
Toppings
- 12 Cupcake toppers (I used princess, flower, and unicorn toppers)
- Sprinkles, shaved white chocolate, or fruits (strawberries, raspberries, etc.)
Instructions
Making the Cupcakes:
- Whisk almond milk and Greek yogurt in a small bowl and set aside.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set flour mix aside.
- In a large bowl, beat eggs and sugar with an electric mixer on medium speed for a few minutes or until thick and fluffy.
- Slowly add oil as you continue beating. Pause, and stir in the vanilla and almond extracts.
- Add the flour mixture in thirds, alternating with the yogurt mixture, and beat well with each addition.
- Preheat the oven to 350 degrees F (177 C) and line a muffin pan with paper liners (a.k.a. baking cups).
- Using a spoon, fill 3/4 of each baking cup with the batter.
- Place the muffin pan in the middle rack of the preheated oven and cook for 20-25 minutes or until an inserted toothpick comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack. Then, allow them to cool to room temperature before frosting.
Making the Icing:
- Cream the butter and cream cheese with a hand mixer until full and fluffy.
- Gradually beat in the powdered sugar, followed by vanilla extract.
- Add in a few drops of beet juice until desired shade of pink. Be careful not to add too much, or the icing will be runny.
- Decorate your room-temperature cupcakes using piping bags and decorating tips! Then, top them off with sprinkles, fruits, or your favorite toppers. Enjoy!
Notes
- If icing gets too runny, add more powdered sugar to thicken it or place it in the fridge until it hardens.
- Store leftover cupcakes in an airtight container in the fridge for up to 5 days.