Sugar Plum Cupcakes

The holiday season is a time for tradition and special treats, and these Sugar Plum Cupcakes are a perfect addition to your celebrations.

 

These soft, vanilla bean cupcakes are infused with cinnamon, nutmeg, and almond extract, creating a warm, spiced base that complements the sweet, fruity flavor of plum from our Natural Plum Artisan Flavor. Topped with a marbled plum & vanilla-almond buttercream frosting and finished with a sprinkle of sugar, they offer a festive and flavorful touch to your holiday table.

With a light, airy texture and a perfectly balanced combination of spiced cake and plum frosting, these cupcakes are both comforting and elegant. The marbled frosting adds a pop of color, while the sugar sprinkles provide a satisfying crunch.

Sugar Plum Cupcakes

Yields 12 cupcakes

Ingredients

For the Cupcakes

• 1 ¾ cups cake flour
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon cardamom
• ⅓ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 egg whites, room temperature
•  ½ teaspoons Amoretti® Vanilla Madagascar Bourbon European Style Water Soluble (with alcohol)
• 1 teaspoon Amoretti® Almond Extract
• ½ cup sour cream, room temperature
• ½ cup whole milk, room temperature

For the Plum & Vanilla-Almond Buttercream

• 1 cup unsalted butter, softened
• 4 ½ cups powdered sugar
• 3 tbsp heavy cream
• 1 ½ teaspoons  Amoretti® Vanilla Madagascar Bourbon European Style Water Soluble (with alcohol)
• ½ teaspoon Amoretti® Almond Extract
• 1 tbsp (based on preference) Amoretti® Natural Plum Artisan Flavor
• ¼ tsp salt

To Garnish

• Sugar sprinkles

Step-by-Step Instructions

For the Cupcakes

1. Preheat your oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Set aside.
3. Using a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
4. Beat in the egg whites one at a time, ensuring each is fully combined before adding the next. Mix in the vanilla and almond extracts.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Divide the batter evenly among the cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the Frosting

1. In a clean mixing bowl, beat the butter on medium speed until smooth and creamy.
2. Gradually add the confectioners’ sugar, heavy cream, vanilla extract, and almond extract. Beat until the frosting reaches your desired consistency.
3. Divide the frosting in half. Add the Amoretti Natural Plum Artisan Flavor to one portion, adjusting to taste, and mix until evenly combined. For the marbled effect, spoon the vanilla and plum frostings into a piping bag side by side before piping onto the cupcakes.

To Decorate

1. Pipe the marbled frosting generously onto each cooled cupcake.
2. Sprinkle the tops with sugar sprinkles for a sparkling finish.