Cupcakes

• 1⅔ cups all-purpose flour
• 1 cup sugar
• ¼ teaspoon baking soda
• 1½ teaspoon baking powder
• ¼ teaspoon salt
• 3 large egg whites
• ¾ cup (1½ sticks) unsalted butter, melted and cooled
• ½ teaspoon almond extract
• 1 teaspoon vanilla extract or vanilla paste
• 1½ teaspoons Amaretto
• ½ cup sour cream
• ½ cup whole milk

Buttercream

• 2 cups (4 sticks) unsalted butter, softened
• 2 lb. (1 bag) confectioners’ sugar
• 1 teaspoon Amaretto
• 2 tablespoons heavy cream or half and half, as needed
• Sanding sugar, optional, for “a little sparkle!”