Amaretto Dream Cupcakes -- The Cake That Waited for Candles and Joy

Liam is three. He was born on March 29, 2018 at 7:42 AM and I remember the exact quality of that morning light through the hospital window and the weight of him when they put him in my arms and how I said his name out loud for the first time and he turned toward my voice. He turned toward my voice. He knew me already. He's been turning toward me ever since.

The party was outdoors in my parents' backyard, everyone vaccinated, real hugs for the first time in a year. Sean Sr. picked Liam up and held him over his head and Liam screamed with joy. My father held Nora and danced her around the yard to no music. My mother appeared with the cake and it was a masterwork -- a fire truck in red frosting, ladders and all, complete enough that Liam stood in front of it for thirty seconds before he would let us cut it.

He blew out three candles. He needed help with the third one. Sean leaned down and blew next to him and the third candle went out and Liam said "I did it" with complete conviction and Sean said "you did" and that is correct. Sean helped with the candle. Liam did it.

Three years of this boy. Three years of pancakes on Saturdays and fire trucks and questions about everything and the absolute certainty with which he moves through his days. He will be a specific person when he grows up and I don't know exactly who but I know him. He is already himself. He has been himself since the morning of March 29, 2018 when he turned toward my voice.

My mother made the fire truck cake that stopped Liam in his tracks, and it was a masterpiece — but what I brought to round out the dessert table were these Amaretto Dream Cupcakes, because something about their soft almond sweetness felt exactly right for a boy who moves through the world with absolute certainty and joy. There’s a warmth to amaretto that I can only describe as full-hearted, and that’s the only way I know how to love Liam — fully, completely, without reservation. If you’re celebrating someone who already knows exactly who they are, bake them something that tastes like a dream.

Amaretto Dream Cupcakes

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 24 cupcakes

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 3 tablespoons amaretto liqueur
• 1 cup whole milk, room temperature
• Amaretto Buttercream:
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 3 tablespoons amaretto liqueur
• 1–2 tablespoons heavy cream, as needed
• 1/4 teaspoon salt
• Sliced almonds or sprinkles, for garnish (optional)

Instructions

1. Preheat and prep. Preheat your oven to 350°F. Line two standard 12-cup muffin tins with paper cupcake liners and set aside.
2. Whisk dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream butter and sugar. In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3–4 minutes until light and fluffy, scraping down the sides as needed.
4. Add eggs and flavorings. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and amaretto liqueur and mix until combined.
5. Alternate dry and wet. With the mixer on low, add the flour mixture in three additions, alternating with the milk in two additions (flour—milk—flour—milk—flour). Mix just until each addition is incorporated; do not overmix.
6. Fill and bake. Divide the batter evenly among the prepared liners, filling each about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back lightly when touched.
7. Cool completely. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
8. Make the amaretto buttercream. Beat the softened butter on medium speed until very smooth and pale, about 2 minutes. Reduce speed to low and gradually add the powdered sugar. Add the amaretto, salt, and enough heavy cream to reach a smooth, pipeable consistency. Increase speed to medium-high and beat for 2 minutes until fluffy.
9. Frost and garnish. Transfer buttercream to a piping bag fitted with a star tip and pipe onto cooled cupcakes. Garnish with sliced almonds or festive sprinkles if desired.

Nutrition (per serving)

Calories: 310 | Protein: 3g | Fat: 15g | Carbs: 42g | Fiber: 0g | Sodium: 115mg