Ingredients

• 1 ¾ cups Almond Flour (364 g)
• ½ tsp Baking Powder
• ½ tsp Kosher Salt (if using table salt, reduce to ¼ tsp)
• 4 Eggs, room temperature (200 g)
• 1 cup Granulated Sugar (200 g)
• ½ tsp Almond Extract
• 1 tsp Vanilla Extract

• 24 Tbsp (3 sticks) unsalted Butter, room temperature (339 g)
• 2 tsp Vanilla Extract
• ⅛ tsp Kosher Salt
• 3 cups Powdered Sugar, sifted to remove lumps (360 g)
• 3–4 Tbsp Heavy Cream, divided
• Sprinkles

Instructions

1. Preheat oven to 350°F. Line a muffin pan with 10 cupcake liners.
2. Sift almond flour using a coarse strainer into a medium-sized bowl to remove any lumps. A coarse strainer will have holes that are easy for the almond flour to pass through, but small enough to break up any lumps.
3. Add baking powder and salt and whisk until ingredients are well combined.
4. Crack eggs into a large bowl and add sugar, almond extract and vanilla extract. Whisk together until well combined.
5. Add half of the almond flour mixture and whisk until completely incorporated. Add the remaining almond flour and whisk until completely incorporated. Let the batter sit for 5 minutes. This will give the sugar time to dissolve, which will produce moister cupcakes.
6. Whisk again. Divide batter evenly between the muffin liners. Each should be about ¾ full and contain 58–60 grams of batter.
7. Bake for 18 minutes, until the internal temperature registers 203–205°F. Since the cupcakes are so moist, using an instant-read thermometer is the best way to check for doneness.
8. Remove from the oven and let cool in the pan for 10 minutes. Remove cupcakes to a cooling rack and let cool completely before frosting.

1. Place butter, vanilla extract and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, about 2 minutes.
2. Add 3 cups powdered sugar to the butter mixture. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 minutes. The buttercream should appear creamy. Add two tablespoons heavy cream and mix until just incorporated.
3. If you want a thicker buttercream, add up to ½ cup powdered sugar. If the frosting is too thick, add more heavy cream 1 tablespoon at time, beating after each addition until the desired consistency is achieved.

1. Using a Pastry Bag: Fit a pastry bag with an open star or your favorite decorating tip and fill with frosting. Starting at the outside edge of the cupcake, pipe frosting in a swirl with the tip about ¼–½ inch above the cupcake, exerting continuous even pressure on the bag. Finish the swirl in the center of the cupcake by removing the pressure and lifting up the tip slightly as you near the center.
2. Using a Knife or Offset Spatula: Use a large tablespoon to add about 2 tablespoons frosting onto the cupcake. Use the back of a spoon, a non-serrated butter knife or a small offset spatula to spread the frosting to the edge. While pressing down on the frosting slightly, move your spoon or knife in a spiral pattern from the outside edge of the cupcake to the center, to create a pretty spiral or swoop.
3. Top with colorful sprinkles