Almond Carrot Cupcakes

Almond Carrot Cupcakes make me feel the love. Love is an energy that runs through my kitchen. I learned the first love lessons standing at a kitchen counter with my grandmother making cupcakes. The love ran through everything that she touched and all the words that she spoke. She spoke her truth and it has stayed with me. My nonna opened her heart to all. Standing there, I received her love and she awakened my soul with stories of family and food. Today the place I feel the most love is always in my kitchen because she is still there. Her love lives within all of us.

Almond Carrot Cupcakes are one of those retro recipes that I played with. Honestly, this is the easiest, but most deliciously moist cupcake ever. I am not ashamed to use a cake mix for this recipe. The package of pudding adds moisture and the pure almond extract is that little extra that makes them stand out. I made these for Valentine’s day to deliver to friends and neighbours. Hopefully, enjoyed by all!!

Cupcakes are little cakes that make you want more. I don’t feel as guilty eating a cupcake as I do a whole piece of cake. Please note, that I enjoy every bite of cakes and cupcakes. I have been known to eat dessert before the main course.

If you want the whole cake try : https://recipesatmytable.com/banana-carrot-cake/

Almond Carrot Cupcakes Ingredients

1 package carrot cake mix
6 0z instant vanilla pudding
3/4 cup milk
1/3 cup canola oil
4 whole eggs
1 tsp pure almond extract

Icing

You can use your favourite icing.

This is the recipe I used today:

Almond Butter Frosting

3 cups icing sugar
3 tbsp whipping cream
1 tsp pure almond extract
1/4 cup melted butter
2 to 3 drops red food colouring

I added the icing sugar, whipping cream and almond extract to the melted butter. Using an electric mixer, I beat everything for a couple of minutes. To pipe, I used a plastic bag with a piping tip.