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Preheat oven to 350 and line two 12-cup muffin tins (this recipe makes about 24 cupcakes).
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In a large bowl, cream butter until light and fluffy, about 1-2 minutes. Gradually add in sugar, 1/2 cup at a time, beating until well combined.
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In a separate bowl, sift together flour, cornstarch, baking powder, and salt. Set aside.
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In a small bowl, mix together milk, vanilla extract, almond extract, and Greek yogurt.
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Alternately add dry and wet ingredients into the creamed butter mixture, beginning and ending with the dry ingredients. Stir until just combined.
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Beat egg white until they form stiff peaks. Gently fold egg whites into the cake batter.
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Pour batter into lined muffin pans, and bake for 16-17 minutes, or until a cake tester comes out clean.
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For the frosting, beat butter until light and fluffy. Add in powdered sugar, a cup at a time starting with only 3 cups. Add in heavy cream, vanilla extract, almond extract, and a pinch of salt. Beat until light and fluffy, about a minute.
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If the frosting is too thin, add in the other cup of powdered sugar, 1/2 a cup at a time. If it's too thick, add in more heavy cream, a Tbsp at a time.
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Once the cupcakes have cooled, pipe the frosting on.
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Enjoy!