Ingredients

• All-purpose flour - 1 ½ cups
• Granulated sugar - 1 cup
• Baking powder - 1 ½ teaspoons
• Salt - ¼ teaspoon
• Unsalted butter - ½ cup, softened
• Eggs - 2 large
• Vanilla extract - 1 teaspoon
• Almond extract - 1 teaspoon
• Whole milk - ½ cup
• Sliced almonds - ½ cup

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a cupcake pan with liners.

2. 2.

   In a bowl, whisk together the flour, baking powder, and salt.

3. 3.

   In another bowl, cream the butter and sugar until light and fluffy.

4. 4.

   Beat in the eggs, one at a time, then add the vanilla and almond extracts.

5. 5.

   Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.

6. 6.

   Fold in the sliced almonds.

7. 7.

   Divide the batter evenly among the cupcake liners.

8. 8.

   Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

9. 9.

   Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Facts