Mini Almond Cupcakes from Cooking Light

Yield: 12 servings ( Serving Size: 2 cupcakes )
Community Recipe from


  • 2 1/2 ounce(s) almond paste
  • 1/3 cup(s) granulated sugar
  • 1 large egg white
  • 1/4 cup(s) 2% reduced-fat milk
  • 2 tablespoon(s) canola oil
  • 3 ounce(s) all-purpose flour (about 2/3 cup)
  • 1 teaspoon(s) baking powder
  • 1/4 teaspoon(s) salt
  • baking spray with flour
  • 2 ounce(s) 1/3-less-fat cream cheese softened
  • 1 tablespoon(s) butter softened
  • 1 cup(s) powdered sugar
  • 1/4 teaspoon(s) vanilla extract
  • dash of salt


  1. 1. Preheat oven to 350 degrees.
  2. 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. 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 among 24 miniature muffin cups coated with baking spray (a scant 2 teaspoons batter each). Bake at 350 degrees 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. 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 teaspoon icing.

  5. CALORIES: 158 FAT: 6.1g (sat.1.7g, mono.2.8g, poly.1.1g) PROTEIN: 2.1g
  6. CARB: 24.4g FIBER: 0.5g CHOL: 6mg IRON: 0.4mg SODIUM: 128mg
  7. CALC: 41mg
December 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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