Ingredients:
- Cupcakes:
- 2 1/2 ounces almond paste
- 1/3 cup granulated sugar
- 1 large egg white
- 1/4 cup 2% reduced-fat milk
- 2 tablespoons canola oil
- 3 ounces all-purpose flour (about 2/3 cup)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Baking spray with flour (such as Baker’s Joy)
- Icing:
- 2 ounces 1/3-less-fat cream cheese, softened
- 1 tablespoon butter, softened
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
- Dash of salt