Ingredients

Cupcakes

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup butter or margarine
• 1 1/2 cups packed brown sugar
• 2 eggs
• 1 1/2 cups buttermilk
• 1/4 cup Amaretto
• 1/3 cup slivered almonds

Amaretto Butter Frosting

• 3 cups confectioners' sugar
• 1/4 cup butter or margarine; melted
• 3 to 4 tablespoons whipping cream
• 2 to 3 tablespoons Amaretto

Instructions

1. In a medium bowl; sift together flour, baking powder, baking soda and salt; set aside.
2. In a large mixing bowl, beat butter and brown sugar until creamy.
3. Add eggs, one at a time, beating well after each.
4. Alternately add 1/3 of flour and all of the buttermilk, then 1/3 of flour and the Amaretto, beating well after each addition.
5. Add remaining flour; mix until smooth. Stir in almonds.
6. Line regular or mini muffin cups with baking papers. Fill each 2/3 full.
7. Bake at 375 degrees for 14-16 minutes or until muffins test done.
8. Cool In pans for 5 minutes.
9. Remove and cool completely before frosting.
10. Amaretto Butter Frosting: In a small mixing bowl, beat confectioners' sugar and butter. Add whipping cream and Amaretto; beat until smooth. Add remaining cream and Amaretto if needed to achieve spreading consistency.