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Mini Almond Cupcakes

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 33 mins
Total time 46 mins
Yield Serves 12 (serving size: 2 cupcakes)
Kids will love decorating these cute Mini Almond Cupcakes. Feel free to tint the icing to a variety of festive shades for these little confections.

Ingredients

  • Cupcakes:
  • 2 1/2 ounces almond paste
  • 1/3 cup granulated sugar
  • 1 large egg white
  • 1/4 cup 2% reduced-fat milk
  • 2 tablespoons canola oil
  • 3 ounces all-purpose flour (about 2/3 cup)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Baking spray with flour (such as Baker's Joy)
  • Icing:
  • 2 ounces 1/3-less-fat cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • Dash of salt

Nutrition Information

  • calories 158
  • fat 6.1 g
  • satfat 1.7 g
  • monofat 2.8 g
  • polyfat 1.1 g
  • protein 2.1 g
  • carbohydrate 24.4 g
  • fiber 0.5 g
  • cholesterol 6 mg
  • iron 0.4 mg
  • sodium 128 mg
  • calcium 41 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare cupcakes, place almond paste and granulated sugar in a bowl. Beat with a mixer at medium speed until mixture is sandy (about 2 minutes). Add egg white, and beat for 1 minute or until well combined. Add milk and oil; beat 1 minute or until well combined.

  3. Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour, baking powder, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture to almond mixture; beat at low speed 1 minute or until combined. Divide batter evenly among 24 miniature muffin cups coated with baking spray (a scant 2 teaspoons batter each). Bake at 350° for 8 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan; cool completely on rack.

  4. To prepare icing, place cream cheese and butter in a bowl; beat with a mixer at medium speed until smooth (about 2 minutes). Add the remaining ingredients; beat for 2 minutes or until well combined and smooth. Tint icing, if desired. Top each cupcake with about 1 1/2 teaspoons icing.