Directions
1. Start by preheating your oven to 350°F and line two muffin tins with cupcake liners.
2. Cream together the butter and sugar in a large bowl until light and fluffy, usually takes about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and sour cream. Mix just until incorporated; make sure not to over-mix.
6. Fill the cupcake liners about two-thirds full with the batter.
7. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake.
8. Allow the cupcakes to cool for about 5 minutes in the pan, then transfer them to a wire rack to cool completely.
9. Once cool, use a cupcake corer or a small knife to create a hole in the center of each cupcake. Fill each hole with about a teaspoon of strawberry jam.
10. Replace a small piece of the removed cake on top of the filling to seal it in.
11. Garnish with almond slices and dust with powdered sugar if desired.
Variations & Tips
– For chocolate lovers, try adding 1/2 cup of unsweetened cocoa powder to the dry ingredients to make chocolate almond cupcakes.
– If there’s a nut allergy in the family, substitute the almond extract with an equal amount of vanilla extract and skip the almond garnish.
– For a lighter version, use Greek yogurt in place of sour cream.
– To make a homemade strawberry filling, simply cook down fresh strawberries with a sprinkle of sugar and a dash of lemon until they reach a jam-like consistency, then cool before using.
Remember, bake with love, and every bite will taste sweeter. Enjoy these little bites of bliss at your next special gathering or on a quiet afternoon when the house is still, and the heart yearns for a slice of celebration.