Almond Cupcake with Salted Caramel Buttercream Frosting
Delicious from-scratch almond-vanilla cupcakes have a salted caramel buttercream frosting. That little hint of salt really brings out the flavors.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Paper liners should be used in 12 cupcake cups.

Flour and baking powder are combined in a bowl.

The sugar and 1/2 cup of margarine should be thoroughly combined in a mixing bowl until very well combined.

Stir in the vanilla and almond extracts after thoroughly combining each egg one at a time.

Add the milk in a few additions, alternating with gradually beating in the flour mixture.

Pour the batter, about two-thirds full, into the cupcake liners that have been prepared.

Bake the cupcakes in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center of one comes out clean.