ALMOND AMARETTO CUPCAKES

These Almond Amaretto Cupcakes have a moist almond cupcake, almond frosting and a fluffy white chocolate amaretto center!

ALMOND AMARETTO CUPCAKES

INGREDIENTS
WHITE CHOCOLATE AMARETTO FILLING
  1. 8 oz white chocolate chips
  2. 5 tbsp (75ml) Amaretto
  3. 3 tbsp (45ml) heavy whipping cream

ALMOND CUPCAKES
  1. 6 tbsp (84g) unsalted butter, room temperature
  2. 3/4 cups (155g) sugar
  3. 6 tbsp (86g) sour cream
  4. 1 1/2 tsp almond extract
  5. 3 egg whites
  6. 1 1/4 cups (163g) all purpose flour
  7. 2 tsp baking powder
  8. 1/4 tsp salt
  9. 6 tbsp (90ml) milk
  10. 2 tbsp (30ml) water

ALMOND FROSTING
  1. 3/4 cup (168g) salted butter
  2. 1/2 cup (95g) shortening
  3. 5 cups (575g) powdered sugar
  4. 1 1/2 tsp almond extract
  5. 3-4 tbsp (45-60ml) water or milk
  6. Sliced almonds, broken into pieces

INSTRUCTIONS
  • To make the ganache, put the white chocolate chips in a medium sized bowl.
  • Put the amaretto and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil.
  • Pour the cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If needed, microwave the mixture for 10-20 more seconds, then whisk until smooth.
  • Set the ganache in the fridge to firm up, about 2-3 hours.
  • To make the cupcakes, preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  • In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
  • Add sour cream and almond extract and mix until well combined.
  • Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
  • Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.