Fluffy Cupcakes With Creamy Cream Cheese Frosting

Total Time: 42 mins Preparation Time: 20 mins Cook Time: 22 mins

Ingredients

• Servings: 24
• 1 (18 1/4 ounce) package cake mix with pudding
• 1 1/4 cups buttermilk
• 1/4 cup butter, melted
• 2 large eggs
• 2 teaspoons vanilla (or use clear vanilla)
• 1/2 teaspoon almond extract
• 1/2 cup butter, room temperature
• 1 (8 ounce) package cream cheese, room temperature
• 1 teaspoon vanilla (can use clear vanilla)
• 2 tablespoons whipping cream, unwhipped (more if neded)
• 3 1/2 cups confectioners' sugar (more if needed)
• food coloring (optional)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 set oven rack to second-lowest position.
• 3 line 24 muffin tins with paper liners.
• 4 for the cupcakes; in a large bowl using an electric mixer on low speed beat all cake ingredients together until blended.
• 5 increase to medium speed and beat for 2 minutes.
• 6 divide the batter between the paper-lined muffin tins filling about two-thirds full.
• 7 bake for about 22-25 minutes or until cupcakes test done.
• 8 remove to wire racks and cool completely.
• 9 for the frosting; in a large bowl cream the butter, cream cheese, vanilla and whipping cream until light and fluffy (about 3 minutes).
• 10 add in the confectioners sugar and beat until combined and smooth adding in more cream or confectioners sugar to achieve desired spreading consistancy.
• 11 add in food couling if desired.
• 12 spread onto cooled cupcakes.
• 13 srore the cupcakes in the fridge.