The Most Amazing White Cupcakes Recipe

Introduction

These white cupcakes are light, fluffy, and perfectly sweet with a subtle almond flavor. They make an elegant treat for any occasion, from birthdays to afternoon tea. Easy to make and delicious to enjoy, they’re sure to impress.

Ingredients

• 2/3 cup salted butter (softened)
• 1 cup granulated sugar
• 1 1/2 teaspoons almond extract
• 4 large egg whites (room temperature)
• 1 cup buttermilk (room temperature)
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 1/4 cups cake flour

Instructions

1. Step 1: Preheat the oven to 350℉ (175℃) and line two standard 12-cup muffin tins with paper cupcake liners.
2. Step 2: In a large mixing bowl, beat the softened butter and sugar with a hand mixer until light and fluffy, about 2 minutes.
3. Step 3: Add the almond extract and mix briefly. Then add the egg whites and buttermilk, beating on low speed until smooth.
4. Step 4: Add the baking powder and salt, mixing on low speed just until combined.
5. Step 5: Gradually add the cake flour, mixing until the batter is smooth and free of dry spots. Use a rubber spatula to scrape the bowl’s sides and bottom to ensure even mixing. Avoid overmixing.
6. Step 6: Divide the batter evenly into the lined muffin cups, filling each about halfway.
7. Step 7: Bake for 14 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.

Tips & Variations

• For a vanilla variation, substitute the almond extract with pure vanilla extract.
• Ensure the egg whites and buttermilk are at room temperature for a lighter texture.
• Do not overmix the batter to keep cupcakes tender and fluffy.
• Try adding a tablespoon of lemon zest for a citrus twist.

Storage

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 3 months. Thaw frozen cupcakes at room temperature and frost just before serving. To reheat, warm gently in the microwave for 10-15 seconds to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture and color of the cupcakes, making them less white and slightly denser. For the best light and fluffy texture, it’s recommended to use only egg whites as stated.

Can I substitute buttermilk with regular milk?

You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes before using. This helps replicate the acidity and tenderness that buttermilk provides.

The Most Amazing White Cupcakes Recipe

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★★★★★

4.7 from 118 reviews

• Author: lilan
• Total Time: 33 minutes
• Yield: 24 cupcakes 1x

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Description

These Most Amazing White Cupcakes are soft, moist, and delicately flavored with almond extract. Perfectly light and fluffy, these cupcakes are ideal for any celebration or simply a sweet treat. Made with cake flour and buttermilk, they boast a tender crumb and a classic vanilla-almond taste.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 2/3 cup salted butter, softened
• 1 cup granulated sugar
• 1 1/2 teaspoons almond extract
• 4 large egg whites, room temperature
• 1 cup buttermilk, room temperature

Dry Ingredients

• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 1/4 cups cake flour

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Instructions

1. Preheat Oven: Preheat your oven to 350℉ (175℃) and line two standard 12-cup muffin tins with paper cupcake liners to prepare for baking.
2. Cream Butter and Sugar: In a large mixing bowl, use a hand mixer to cream together 2/3 cup softened salted butter and 1 cup granulated sugar until the mixture is light and fluffy, about 2 minutes, which helps incorporate air for a tender crumb.
3. Add Flavorings and Liquids: Mix in 1 1/2 teaspoons almond extract briefly. Then add 4 large egg whites and 1 cup buttermilk, beating on low speed until the mixture becomes smooth and well combined.
4. Add Leavening and Salt: Sprinkle in 1 tablespoon baking powder and 1/4 teaspoon salt, mixing on low speed until just incorporated to avoid overworking the batter.
5. Incorporate Flour: Gradually add 2 1/4 cups cake flour, mixing just until the batter is smooth and no dry spots remain. Use a rubber spatula to scrape the sides and bottom of the bowl to ensure even mixing, but do not overmix to keep the cupcakes light.
6. Fill Cupcake Liners: Divide the batter evenly among the lined muffin cups, filling each about halfway full to allow space for rising.
7. Bake: Bake the cupcakes for 14 to 18 minutes, or until a toothpick inserted into the center comes out clean, signaling doneness.
8. Cool: Transfer the cupcakes to a wire rack and let them cool completely before frosting to prevent melting or sliding of the icing.

Notes

• Ensure all wet ingredients are at room temperature to help them blend smoothly and create a better cupcake texture.
• Do not overmix the batter after adding flour to avoid dense cupcakes.
• Use cake flour for a tender crumb; all-purpose flour will make them denser.
• You can substitute almond extract with vanilla extract if preferred.
• Line your muffin tins with good quality cupcake liners to prevent sticking.
• Cool cupcakes completely before frosting to keep the frosting from melting.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: white cupcakes, almond cupcakes, soft cupcakes, moist cupcakes, homemade cupcakes, vanilla almond cupcakes, easy cupcake recipe