Almond and Honey Easter Cupcakes

I found some cooling racks at the dollar store, and was compelled to make cupcakes. Here's the recipe, inspired by Epicurious and chockylit.

Almond Cupcakes

    1 cup all-purpose flour
    1/2 cup natural almond meal (almonds ground very fine)
    1 1/4 teaspoons baking powder
    1 pinch salt
    1/3 cup butter
    1/2 cup sugar
    1 egg
    1/2 teaspoon almond extract
    1/3 cup milk

Preheat oven to 350°:F
In a bowl whisk together the flour, almonds, baking powder, and salt. In another bowl with an electric mixer cream together the butter and the sugar, beat in the egg and the almond extract. Then beat in the flour mixture alternately with the milk, beating well after each addition.

Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes for 15 to 20 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.

Honey Frosting

    4 ounces or 1/2 package of light cream cheese
    2 tablespoons butter, softened
    1-2 cups sifted powdered sugar
    2 tablespoons thick local honey

Beat butter and cream cheese at medium speed until creamy. Add 1 cup of powdered sugar and honey until you get to the consistency and sweetness you like.

Frost and garnish with a whole almond.