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Indulge in these heavenly white chocolate almond cupcakes topped with luscious Swiss Meringue Buttercream, perfect for any occasion!
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5 from 5 votes

White Chocolate Almond Cupcakes

Get ready to indulge in a treat that’s simply divine! These white chocolate cupcakes are irresistible! Each fluffy, moist cupcake is topped with a rich White Chocolate Swiss Meringue Buttercream frosting that’s simply heavenly. You won’t want to miss this deliciousness!
Course cupcake, Dessert, dessert recipe, Snack, snacks
Cuisine cupcake, dessert, dessert recipes, snack
Prep Time 5 minutes
Cook Time 20 minutes
1 hour 20 minutes
Servings 12 cupcakes
Author Beth Gorden

Ingredients

Cupcakes

  • 1 1/4 cup all purpose flour
  • 1/2 cup almond flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 3/4 teaspoon extra fine sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon almond extract
  • 1/2 cup buttermilk

Caramelized White Chocolate Ganache

  • 1 1/2 cups chopped white chocolate – at least 24% cocoa butter
  • 3/4 cup heavy cream

Swiss Meringue Buttercream Frosting

  • 1 cup extra fine sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 4 large egg whites room temperature

Instructions

Make Cupcakes

  • Preheat your oven to 350°F and line a 12-cupcake tin with liners.
  • In a medium bowl, combine all your dry ingredients.
  • In a large bowl, use an electric mixer to whisk together the oil and eggs until well blended. Add in the sugar and mix for another minute until smooth. Stir in the vanilla and almond extracts, then pour in the buttermilk.
  • Gradually add your dry ingredients to the wet mixture, mixing until everything is just incorporated.
  • Distribute the batter evenly among 12 cupcake liners and bake for 15-18 minutes. You’ll know they are ready when you gently press the tops and they spring back! Put cupcakes on wire cooling racks and allow to cool.

Make Filling

  • Let's make the filling! While your cupcakes cool (or bake if you’re lucky enough to have a second oven!), go ahead and preheat your oven to 215°F. Next, spread broken pieces of white chocolate on a baking sheet and pop them in the oven. Stir every 15 minutes for about 1 hour until they turn a beautiful golden brown
  • Once your mixture reaches a beautiful caramel color, pour it into a bowl.
  • Heat cream in small saucepan until almost boiling and pour over carmelized white chocolate and whisk to incorporate and set aside until room temp
  • Now make a small cavity in the center of each cupcake—just deep enough but not piercing the bottom. Next, fill that delightful little hole with a generous spoonful of the caramelized white chocolate mixture (about 1 tablespoon per cupcake)

Make Frosting

  • To whip up this delicious meringue, start by combining sugar, cream of tartar, vanilla extract, and egg whites in a large mixing bowl. Set the bowl over a saucepan filled with simmering water (or use a double boiler if you have one handy).
    Now, whisk continuously until the sugar dissolves and the egg whites warm up to 160°F—this should take about 4-6 minutes. Once heated, remove from the heat.
    Next, switch to the whisk attachment and beat the mixture on low speed. Gradually increase to high speed and keep mixing until stiff, glossy peaks form—this will take about 5 to 7 minutes
  • For a stunning finish, pipe the meringue buttercream high with your piping bag, and drizzle some caramelized white chocolate on top for that extra touch of sweetness