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Almond Cupcakes

12 - 16 Cupcakes


1 c. light brown sugar (firmly packed)

1 c. sliced almonds
1/4 c. all-purpose flour
2 tbsp. orange zest

1/2 c. butter (1 stick and softened)

1/2 c. granulated sugar
3 eggs (large and beaten)
1 tsp. orange zest
1/2 tsp. vanilla
2 c. Clabber Girl Baking Mix
2/3 c. orange juice

1/2 c. confectioners' sugar

2 tbsp. orange juice


Preheat oven 350 degrees F. Prepare muffin tin by greasing with oil, butter, spraying with non-stick spray, or use liners.

Streusel Preparation: In a medium bowl, combine butter, sugar, nuts, and flour. Stir in the butter and orange zest.

Cake Preparation: In a large bowl, cream butter and sugar until fluffy. Add eggs (one at a time) ensuring that batter is mixed well after each. Fold in orange zest and vanilla. Slowly add Clabber Girl Baking Mix to egg mixture and combine.

Spoon batter into muffin tin filling each to about 3/4 full capacity. Top each with streusel topping. Bake for 30 to 35 minutes or until an inserted toothpick comes out clean.

Glaze Preparation: Combine confectioners' sugar and orange juice mixing until smooth. When cupcakes are cool drizzle with glaze.

Revised 10/14.