White Wedding Cupcakes

Tender and moist homemade vanilla almond cupcakes topped with creamy white chocolate frosting. A truly elegant treat for the most special day.
Ingredients
Vanilla Almond Cupcakes
1 and 23 cups 197g sifted allpurpose flour spooned leveled
12 teaspoon baking powder
14 teaspoon baking soda
12 teaspoon salt
1 cup 200g granulated sugar
12 cup 8 Tbsp 113g unsalted butter melted
14 cup 60g yogurt or sour cream at room temperature
34 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
14 cup 60ml heavy cream or halfandhalf
1 teaspoon pure vanilla extract
18 teaspoon salt
optional sprinkles for topping
Instructions
Preheat oven to 350F 177C. Line a 12count 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 microwavesafe 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 overmix. 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