Almond Cupcakes with White Chocolate Frosting and Cadbury Creme Egg Topping

Hello everyone! I’m totally in 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

White Chocolate Almond Cupcakes with Cadbury Creme Eggs Topping recipe

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.



  • 1 Cup all purpose flour
  • 1 ½ tsp of baking powder
  • 1 stick of butter at room temperature.
  • 1 tsp vanilla extract
  • 1tsp of Almond extract/essence.
  • ½ cup of sliced almonds
  • 2/3 cup of caster sugar
  • 2 eggs
  • 2 tbsp of sour cream



  • 125g 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}



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}.


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.


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 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.

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