White Texas Sheet Cake Cupcakes

Moist, tender, fluffy yellow cupcakes flavored with almond extract. These cupcakes are a rendition of one of my favorite cakes, White Texas Sheet Cake. I like to finish them by dipping the cupcake tops in a pourable frosting and sprinkling them with colorful sprinkles.

I was first introduced to White Texas Sheet Cake by the mom of one of my younger brother's friends. She and her husband would throw these barbecues during the summer and she'd always make this fantastic cake, smothered in a drippy glaze with some toasted sliced almonds sprinkled on top. Since that time I've lost her recipe, but all it took was a google search to find a similar one.

When I saw these Texas Sheet Cake Cupcakes on Six Sisters' Stuff, I knew I had to do a White Texas Sheet Cake cupcake. 

My favorite thing about these cupcakes is how moist they are. Seriously, they are soooooooooo moist for how surprisingly light and fluffy they are. They are simple to make, yet very impressive. They'd be so cute for the 4th of July, with some red, white, and blue sprinkles on top!

White Texas Sheet Cake Cupcakes

For the cupcakes:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, beaten
1/2 cup sour cream or plain greek yogurt
1 teaspoon almond extract
1 cup salted butter, cut into cubes
1 cup water

For the glaze:
1/2 cup salted butter
1/4 cup whole milk
4 1/2 cups powdered sugar
1/2 teaspoon almond extract

To make the cake, whisk the flour, sugar, soda, and salt together in a large mixing bowl. Add the eggs, sour cream, and almond extract and mix with a hand mixer until smooth. Batter will be thick.

Next, bring the butter and water to a boil in a small saucepan. When it's boiling pour it slowly into the thicker batter you made above, mixing it on low speed all the while. When the batter is smooth stop mixing.

Line 2 standard size muffin pans with muffin liners (I only got 22 cupcakes out of the batter) and preheat the oven to 350°F. Fill each cupcake liner about 2/3 full. Bake for 16-18 minutes or just until a toothpick inserted in the cupcake comes out clean. Let the cupcakes cool most of the way before glazing (they can still be a little warm).

To make the glaze, bring butter and milk just to a boil in a medium size saucepan. Remove from heat and whisk in the almond extract and powdered sugar until smooth. I like to let the frosting cool a little bit before frosting the warm cupcakes so that the frosting doesn't spread too much. It is a pourable frosting, after all. You can either spoon it over the tops of the cupcakes or dip the cupcakes into the warm frosting.

Recipe Yield: 22 cupcakes

Recipe Source: Amanda Jenks 

Inspired by: my favorite White Texas Sheet Cake recipe and Six Sisters' Stuff