The CRUMBS Cupcake

These cupcakes are inspired by your favorite bake shop. They'll be an absolute hit!

Photo by CRUMBS

Ingredients

Recipe and photo courtesy of CRUMBS Bakeshop. Makes 6 giant cupcakes.

For Cupcakes:

• pound unsalted butter (at room temperature)
• 2 cups sugar
• 5 eggs
• 1 teaspoons vanilla extract
• 1 teaspoons almond extract
• 3 cups flour
• 1 teaspoon baking powder
• teaspoon baking soda
• teaspoon kosher salt
• 1 cup buttermilk
• Red food coloring

For Frosting:

• 1 pound butter
• 1 pound cream cheese
• 2 pounds powdered sugar
• teaspoon vanilla extract

Directions

For Cupcakes:

• Preheat oven to 350F
• Cream together butter and sugar, then add eggs, vanilla and almond.
• Mix flour, baking powder and baking soda separately and add to butter mixture.
• Add buttermilk and mix until just combined.
• Line muffin tray with baking cups and, using an ice cream scoop, fill each cup to the top
• with batter.
• Bake for 25-33 minutes until a toothpick comes out clean.
• Remove from pan and cool immediately on wire rack.

For Frosting:

• Cream together butter and cream cheese (must be at room temperature).
• Add vanilla extract and powdered sugar and combine well.
• *Note: Make sure your cupcakes are completely cool before frosting, otherwise it will run.
• To add sprinkles,pour them on a plate and roll the cupcake on its side around the dish.