Ingredients
1⅔cupsall purpose flour,sifted, spoon and leveled
½tspbaking powder
¼tspbaking soda
½tspsalt
1cupgranulated sugar
½cupunsalted butter,melted
¼cupyogurt,or sour cream, room temperature
¾cupbuttermilk,room temperature
2egg whites,room temperature
2tsppure vanilla extract
1tspalmond extract
6ozwhite chocolate,melted, slightly cooled
1cupunsalted butter,softened to room temperature
2cupsconfectioner’s sugar
¼cupheavy cream
1tsppure vanilla extract
¼tspsalt
sprinkles,if desired
Preparation
Melt the white chocolate for the frosting. Set aside to cool.
Preheat the oven to 350 degrees F. Line a muffin pan with 12-cupcake liners. Set aside.
In a large bowl, mix the 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, yogurt, milk, vanilla, and almond extracts until combined.
Slowly mix dry ingredients into the wet ingredients until no lumps remain. The batter will be thick. Avoid over-mixing. Set aside.
Using a whisk, a handheld mixer, or a stand mixer fitted with a whisk attachment, beat the egg whites for about 3 minutes until thick and foamy. Fold into the cupcake batter.
Divide the batter among 12 cupcake liners.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool.
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 until combined. Quickly stir the cooled white chocolate with a spoon, then pour it into the creamed butter/sugar.
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 to 2 minutes until combined.
Decorate with sprinkles or as desired, serve, and enjoy!
