Pre-heat oven to 350°. Lightly grease and flour 6 cupcake pan or line with cupcake liners.
In a medium bowl whisk together flour, baking powder, salt and almonds. Set aside.
In a medium bowl cream together the butter and sugar until light and fluffy (2-3 minutes), beat in the egg and vanilla until combined.
Add the flour mixture and milk alternately to the creamed mixture with a wooden spoon or spatula. Mix until just combined. Spoon into the prepared pan and bake for approximately 20 minutes, test for doneness with a toothpick, if a couple of crumbs are attached they are done. Cool completely before frosting. Enjoy!
MAPLE CREAM CHEESE FROSTING
Beat all the ingredients together until well combined. If too thick add more syrup, if too thin add more powdered sugar. If you want a stronger Maple flavour substitute Maple syrup for the cream.
Notes
For room temperature ingredients remove from the fridge 1-2 hours before using.It’s best to store the unfrosted cupcakes in an airtight container at room temperature. They will keep for up to 2 days. Frost them when ready to serve. If they are frosted you should store them in an airtight container in the refrigerator. They will keep for up to 3-4 days, bring them to room temperature before serving.The unfrosted completely cooled cupcakes can be stored in an airtight freezer safe container or bag, they will keep for up to 3 months in the freezer. Thaw the cupcakes at room temperature still in the container or bag.To freeze frosted cupcakes, place the cupcakes on a cookie sheet and freeze until firm. Then place in an airtight freezer safe container. They will keep for up to 3 months in the freezer.