Almond Cupcakes with White Chocolate Frosting and Cadbury Creme Egg Topping

Hello everyone! I’m totally in a cupcakes and cookie mood lately so I made these super cute and yummy white chocolate almond cupcakes with Cadbury Creme Eggs on top =D  to celebrate Easter. Delicious right?. Isn’t it fun to celebrate seasons with delicious recipes? Remember my St. Patrick’s Day Lime Chocolate Chips Cupcakes? That was as fun to make as these ones!

Almond Cupcakes with White Chocolate Frosting and Cadbury Creme Egg Topping + Free Cupcakes Toppers Printable

Teaming with my brother we came up with this idea of making almond white chocolate cupcakes in which actually the frosting is made with white chocolate and the cake with Almond Yummmm!. He loves Cadbury Crème Eggs so we add them too =D. My girl and my brother are huge fans of cupcakes so I’ve been cupcakeaholic lately LOL. I want to get better at baking them and decorating them so for that reason I’ll be making a lot of different cupcakes.

Ingredients:

 Cake:

• All-purpose flour
• Baking powder
• Butter at room temperature.
• Vanilla extract
• Almond extract/essence.
• Sliced almonds
• Caster sugar
• Eggs
• Sour cream

Frosting

• Butter at room temperature
• Icing sugar
• White chocolate chips
• Whole Milk
• Cadbury Crème Eggs
• Sprinkles {Optional}

Directions:

Preheat the oven to 350ºF {180ºC} and line muffin pan with cupcake liners. I used these cute Easter patterned I got from Wholeport {sadly they closed their store}.

Cream the butter on medium speed until it’s very soft and creamy then add little by little the sugar for about 5 minutes.

In a small bowl mix the flour, baking powder.

Start adding to the butter mixture, without turning off the mixer, the vanilla extract and the almond essence. Wait about one minute and add the eggs one at a time {including the yolks}.

Then little by little add the flour mixture to the batter and the sour cream. Mix for a couple more minutes and for the last add the almonds. Turn off the mixer.

Divide evenly the batter for 10 cupcakes and cook for about 20 minutes. To make sure insert a toothpick in the middle 5 min before and if it comes clean it’s done.

Wait a few minutes and place the cupcakes in a cooling rack. Let them cool completely.

Frosting

Melt the white chocolate on bain Marie with 1 tbs of butter. When melted mix well and let it cool.

In a stand mixer with a whisk whip the butter for about 5 minutes over medium-high speed scrap the bowl once or twice during that time. Add little by little the powder sugar at a slow speed. Once it’s all incorporated, scrap the sides and add the milk and white chocolate whipping again on medium-high speed again for 1-2 minutes.

I also made some cute cupcake toppers to add some extra Easter looks and you can get the Free Printable Cupcake Toppers HERE.

Decorate your cupcakes and place 1 or 2 Cadbury Crème Eggs on top and some sprinkles if you want to add some cute colors!

 Serve and enjoy!

Almond Cupcakes with White Chocolate Frosting and Cadbury Creme Egg Topping

Camila Rojas

Delicious Almond cupcakes topped with decadent white chocolate buttercream Frosting and Cadbury’s Creme Eggs. You won’t get any more delicious than this!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine Traditional

Servings 12

Ingredients

  

• Cake:
• 1 Cup all purpose flour
• 1 ½ tsp of baking powder
• 1 stick of butter at room temperature.
• 1 tsp vanilla extract
• 1 tsp of Almond extract/essence.
• ½ cup of sliced almonds
• 2/3 cup of caster sugar
• 2 eggs
• 2 tbsp of sour cream
• Frosting
• 125 g butter at room temperature
• 1 1/3 cup of Icing sugar
• ½ cup of White chocolate chips
• 2 tbsp of milk
• 1 pack of Cadbury Crème Eggs
• Color Sprinkles {Optional}

Instructions

 

• Pre-heat the oven to 350ºF {180ºC} and line muffin pan with cupcake liners. I used these cute Easter patterned I got from Wholeport {sadly they closed their store}.
• Almond-White-Chocolate-Cupcakes-with-Cadbury-Creme-Eggs-Liners
• Cream the butter on medium speed until it’s very soft and creamy then add little by little the sugar for about 5 minutes.
• I a small bowl mix the flour, baking powder.
• Start adding to the butter mixture, without turning off the mixer, the vanilla extract and the almond essence. Wait about one minute and add the eggs one at a time {including the yolks}.
• Then little by little add the flour mixture to the batter and the sour cream. Mix for a couple more minutes and for the last add the almonds. Turn off the mixer.
• Divide evenly the batter for 10 cupcakes and cook for about 20 minutes. To make sure insert a toothpick in the middle 5 min before and if it comes clean it’s done.
• Wait a few minutes and place the cupcakes in a cooling rack. Let them cool completely.
• Frosting
• Melt the white chocolate on double boiler. When melted mix well and let it cool.
• In a stand mixer with a whisk whip the butter for about 5 minutes over medium high speed scrap the bowl once or twice during that time. Add little by little the powder sugar on slow speed. Once it’s all incorporated, scrap the sides and add the milk and white chocolate whipping again on medium high speed again for 1-2 minutes.
• Decorate your cupcakes and place 1 or 2 Cadbury Crème Eggs on top and some sprinkles if you want to add some cute colors!

Keyword almond, cupcake recipe, easter recipe, white chocolate

Haha Someone enjoyed these almond cupcakes so much!!!!

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