Blueberry & Raspberry Ricotta Almond Cupcakes With Cream Cheese Frosting

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Cupcake Bakeshop


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4 oz almonds, slivered/peeled

1 cup plus 2 tablespoons sugar

1/2 cup whole milk ricotta cheese

1 stick butter, unsalted/room temp

4 x eggs, large/room temp

2/3 cup flour

1/2 tsp baking powder

1/8 tsp salt

1/2 cup raspberries

1/2 cup blueberries

12 oz or 1 1/2 packages of Philly cream cheese

1/2 stick butter

4-5 cup sifted powdered sugar

1 tsp vanilla

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