Yummy Almond Cupcakes & Buttercream Frosting

Note:  I am transferring all of my cooking and craft posts from Making it from Page to Table to this blog now.  This was originally posted during the Christmas season.  

I was at Me and My Tadpole the other day and she had a recipe for homemade buttercream frosting.  I knew I had to try the recipe because I've never made a real homemade frosting before.  Sure, I've mixed milk and powdered sugar.  But, I've never gotten down to the nitty gritty of making a frosting.  This recipe couldn't have been easier and it's so yummy.
I might never buy canned frosting again!  I did make a few of my own changes.  I used almond extract instead of vanilla since the cupcake recipe I used also had almond extract.  I also added more milk than the recipe called for.  I needed a little extra milk to make it creamier.  You can get to her recipe by clicking on "homemade buttercream frosting" above.

I got the cute gingerbread cupcake liners and picks from Joann's for 70% off.  Very cute!

I found the recipe for the cupcakes on Allrecipes.com.  It is actually a recipe for "White Texas Sheet Cake".  I baked them as cupcakes for about 23 minutes at 350.  Keep your eye on them.  The instructions were a little weird to me.  I've never actually started a cake recipe by boiling water and butter.  And the batter was a little more liquid-y than cake batters that I'm used to.  I was a little worried they wouldn't cook right.  But, they turned out great!  I did make a substitution in the recipe.  The recipe calls for sour cream and I don't have any, so I used plain yogurt.

The kids and I are on sugar overload now.  We each had two.  Then, the kids "snuck" the rest of the frosting!  If you've never tried to make homemade frosting before, I definitely recommend it!

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