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.

Ingredients

Scale

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

Instructions

Preheat Oven: Preheat your oven to 350℉ (175℃) and line two standard 12-cup muffin tins with paper cupcake liners to prepare for baking.
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.
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.
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.
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.
Fill Cupcake Liners: Divide the batter evenly among the lined muffin cups, filling each about halfway full to allow space for rising.
Bake: Bake the cupcakes for 14 to 18 minutes, or until a toothpick inserted into the center comes out clean, signaling doneness.
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