Vanilla Almond Cupcakes with Frosting Recipe

Vanilla Almond Cupcakes with Frosting Recipe

How To Make Vanilla Almond Cupcakes with Frosting

Treat yourself to a bite or two of these soft and delightful vanilla almond cupcakes! A dreamy cupcake variation ideal for bridal parties and the likes.

Preparation: 20 minutes
Cooking: 20 minutes
Refrigerate Time: 2 hours 30 minutes
Total: 3 hours 10 minutes



For Vanilla Almond Cupcakes:

  • 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

For White Chocolate Frosting:

  • 6ozwhite chocolate,melted, slightly cooled
  • 1cupunsalted butter,softened to room temperature
  • 2cupsconfectioner’s sugar
  • ¼cupheavy cream
  • 1tsppure vanilla extract
  • ¼tspsalt
  • sprinkles,if desired


  1. Melt the white chocolate for the frosting. Set aside to cool.

  2. Preheat the oven to 350 degrees F. Line a muffin pan with 12-cupcake liners. Set aside.

  3. In a large bowl, mix the flour, baking powder, baking soda, and salt together. Set aside.

  4. In a medium microwave-safe bowl, melt butter in the microwave. Whisk in the sugar, yogurt, milk, vanilla, and almond extracts until combined.

  5. Slowly mix dry ingredients into the wet ingredients until no lumps remain. The batter will be thick. Avoid over-mixing. Set aside.

  6. 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.

  7. Divide the batter among 12 cupcake liners.

  8. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool.

  9. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute.

  10. 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.

  11. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy.

  12. Add the cream, vanilla extract, and salt. Beat for 1 to 2 minutes until combined.

  13. Decorate with sprinkles or as desired, serve, and enjoy!


  • Calories: 524.07kcal
  • Fat: 29.88g
  • Saturated Fat: 18.69g
  • Trans Fat: 0.93g
  • Monounsaturated Fat: 7.88g
  • Polyunsaturated Fat: 1.16g
  • Carbohydrates: 61.19g
  • Fiber: 0.50g
  • Sugar: 47.48g
  • Protein: 4.13g
  • Cholesterol: 72.05mg
  • Sodium: 244.25mg
  • Calcium: 79.83mg
  • Potassium: 110.73mg
  • Iron: 0.91mg
  • Vitamin A: 219.26µg
  • Vitamin C: 0.28mg
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