In a medium bowl, sift together flour, baking powder, baking soda and salt; set aside.
In a large mixing bowl, beat butter and brown sugar until creamy. Add eggs, one at a time, beating well after each. Alternately add 1/3 of flour and all of the buttermilk, then 1/3 of flour and the Amaretto, beating well after each addition. Add remaining flour; mix until smooth. Stir in almonds.
Line regular or mini muffin cups with baking papers. Fill each 2/3 full. Bake at 375º for 14-16 minutes or until muffins test done. Cool in pans for 5 minutes. Remove and cool completely before frosting.
Yield: 24 regular or 48 mini cupcakes
In small mixing bowl, beat confectioners' sugar and butter. Add 3 tablespoons cream and 2 tablespoons Amaretto; beat until smooth. Add remaining cream and Amaretto if needed to achieve spreading consistency.
Yield: Frosts 24 regular cupcakes.
Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Amount Per Serving:
% Daily Value*
Total Fat9.5 g
Saturated Fat 5.44 g
Trans Fat 0.31 g
Total Carbohydrate33.93 g
Dietary Fiber 0.47 g
Sugars 25.28 g
Vitamin A 8.49 %
Vitamin C 0.07 %
Calcium 4.6 %
Iron 3.97 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.