Bake Vanilla Almond Cupcakes with White Chocolate

Ingredients

• 1 and 2/3 cups (197g) sifted all-purpose flour (spooned & leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (200g) granulated sugar
• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
• 1/4 cup (60g) yogurt or sour cream, at room temperature
• 3/4 cup (180ml) buttermilk, at room temperature
• 2 egg whites, at room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon almond extract
• 6 ounces (170g) white chocolate, coarsely chopped
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 2 cups (240g) confectioners’ sugar
• 1/4 cup (60ml) heavy cream or half-and-half
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• optional: sprinkles, for topping