Ingredients
1¾cupscake flour,spoon and leveled
¾tspbaking powder
¼tspbaking soda
¼tspnutmeg,ground
½tspground cinnamon
¼tspsalt
½cupbutter,unsalted,softened to room temperature
1cupgranulated sugar
3large egg whites,at room temperature
1½tsppure vanilla extract
1tspalmond extract
½cupsour cream,or plain yogurt, at room temperature
½cupwhole milk,at room temperature
⅓cuppeach jam,or preserves, or preferred favorite flavor
1cupbutter,unsalted, softened to room temperature
5cupsconfectioner’s sugar
¼cupheavy cream,or milk
1½tsppure vanilla extract
½tspalmond extract
salt,to taste
snowflake sugar cookies,gum drops, peppermint candies, sprinkles, optional, to garnish
Preparation
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
Line a second pan with 2 to 3 liners. Set aside.
Whisk the cake flour, baking powder, baking soda, nutmeg, cinnamon, and salt together. Set aside.
Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed for about 2 minutes until smooth and creamed.
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Beat in the egg whites on high speed for about 2 minutes until combined.
Beat in sour cream, vanilla extract, and almond extract.
Scrape down the sides and up the bottom of the bowl as needed.
With the mixer on low speed, add the dry ingredients until just incorporated.
With the mixer still running on low, slowly pour and mix in the milk just until combined. Do not overmix.
Pour or spoon the batter into the liners. Fill only ⅔ full to avoid baking over the sides.
Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
For around 35 mini cupcakes, bake for about 11 to 13 minutes under the same oven temperature.
Allow the cupcakes to cool completely before filling and frosting.
Using a sharp knife, cut a circle or hole into the center of the cooled cupcakes to create a little pocket about 1-inch deep.
The piece removed will be the shape of a cone.
Spoon the jam inside each carved-out cupcake. Use as much jam that will fit.
Slice off the pointy end of the “cone” piece removed so that it can fit on top of the filling.
Place on top of the filling.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 2 minutes until creamy.
Add 4 and ½ cups confectioners’ sugar, heavy cream, vanilla extract, and almond extract.
Beat on low speed for 30 seconds, then increase to high speed and beat for 3 full minutes.
Add up to ½ cup more confectioners’ sugar if the frosting is too thin or another 1 tablespoon of cream if frosting is too thick.
Add 1 pinch of salt if the frosting is too sweet, around ⅙ teaspoon salt.
f desired, tint the buttercream with gel food coloring.
Frost the cooled cupcakes. Use a Wilton 8B piping tip, and decorate with garnishes and candies.
Cover and store leftovers in the refrigerator for up to 5 days.
