Tender and moist homemade vanilla almond cupcakes topped with creamy white chocolate frosting. A truly elegant treat for the most special day.
Vanilla Almond Cupcakes
- 1 and 2/3 cups (197g) sifted all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
- 1/4 cup (60g) yogurt or sour cream, at room temperature*
- 3/4 cup (180ml) buttermilk, at room temperature*
- 2 egg whites, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
White Chocolate Frosting
- 6 ounces (170g) white chocolate, coarsely chopped*
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream or half-and-half*
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- optional: sprinkles, for topping
- Preheat oven to 350°F (177°C). Line a 12-count muffin pan with 12 cupcake liners. Set aside.
- Make the cupcakes: In a large bowl, mix flour, baking powder, baking soda, and salt together. Set aside. In a medium microwave-safe bowl, melt butter in the microwave. Whisk in the sugar; the mixture will be gritty. Whisk in yogurt, milk, vanilla extract, and almond extract until combined. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick. Do not over-mix. Set aside.
- Using a whisk, a handheld mixer, or a stand mixer fitted with a whisk attachment, beat the egg whites until until thick and foamy, about 3 minutes. See photo at the bottom of my post for yellow cupcakes with milk chocolate frosting for a visual of the egg whites. With a rubber spatula, fold the whipped egg whites into the cupcake batter. The batter will be smooth, velvety, and slightly thick. Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
- While the cupcakes cool, melt the white chocolate for the frosting: Place chopped white chocolate in a microwave-safe bowl (I usually use a glass liquid measuring cup), and microwave in 20-second increments, stirring after every 20 seconds until completely smooth. Set it aside to cool at room temperature for 20 minutes. (Be sure the melted white chocolate has cooled for 20 minutes, so it’s still melted but not scorching hot, which would melt the butter.)
- Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the confectioners’ sugar. Stir the cooled white chocolate so that it is smooth, and then add it to the butter/sugar mixture. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy. Add the cream, vanilla extract, and salt. Beat for 1 minute until combined. Taste. Add 1 more Tablespoon of heavy cream/milk if needed to thin out, if desired. Add another pinch of salt if frosting is too sweet.
- Frost the cooled cupcakes. I used a Wilton 1M swirl piping tip to pipe the frosting.
- Make Ahead & Freezing Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2–3 months. Thaw overnight in the refrigerator.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Rubber Spatula | Glass Liquid Measuring Cup | Piping Bag (Reusable or Disposable) | Wilton 1M
- Mini Cupcakes: For around 32 mini cupcakes, line mini cupcake pans with liners or spray with nonstick spray. Prepare cupcakes and frosting as directed. Bake mini cupcakes for 12–13 minutes or until a toothpick inserted in the center comes out clean.
- Milk: Buttermilk provides wonderful flavor and moisture, but you can use whole milk in a pinch. If needed, lower fat or nondairy milks work too, but the cupcakes won’t taste as moist or rich.
- White Chocolate: Do not use white chocolate morsels in this frosting. Use pure white chocolate, sold in bars, such as Ghirardelli, Lindt, or Baker’s brands.
- Heavy Cream: For the frosting, milk is ok to use instead of heavy cream. However, I strongly recommend heavy cream for the creamiest texture.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Keywords: wedding cupcakes