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Elegant White Cupcakes Recipe

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★★★★★

4.5 from 123 reviews

These Elegant White Cupcakes are light, fluffy, and softly flavored with vanilla and almond extracts. Perfectly moist with a tender crumb, they are an ideal base for your favorite frosting, making them flawless for celebrations or everyday treats.

Ingredients

Scale

Dry Ingredients

  • 2 ¾ cups (275 g) cake flour
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt

Wet Ingredients

  • 1 cup (2 sticks / 227 g) unsalted butter, room temperature
  • 2 ½ cups (500 g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 5 large egg whites
  • 1 cup (225 g) milk, room temperature

Instructions

  1. Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Line muffin cups with cupcake liners to prevent sticking and ensure even baking.
  2. Mix dry ingredients: In a large bowl, whisk together the cake flour, baking powder, and kosher salt. Set this mixture aside.
  3. Cream butter and sugars: Using a stand mixer fitted with the paddle attachment, cream the unsalted butter, granulated sugar, vanilla extract, and almond extract together on medium speed until the mixture is light, fluffy, and pale in color, about 5 minutes. Scrape down the bowl as needed to incorporate all ingredients.
  4. Add egg whites: With the mixer on the lowest speed, carefully add the egg whites one at a time, beating well after each addition to maintain a smooth, emulsified batter. Scrape down the sides of the bowl if necessary.
  5. Alternate flour mixture and milk: Still on low speed, add one-third of the dry flour mixture to the creamed ingredients, followed by half the milk. Repeat with another third of the flour mixture, the remaining milk, and then the last portion of flour. Mix just until combined to avoid overmixing which could toughen the cupcakes. Scrape the bowl to ensure even mixing.
  6. Fill cupcake liners: Using a ¼ cup measuring cup or ice cream scoop, evenly distribute the batter into the lined muffin tins, filling each about three-quarters full.
  7. Bake cupcakes: Place the muffin tins in the preheated oven and bake for 21 to 23 minutes. The cupcakes are done when they begin to brown slightly at the edges and the tops spring back when gently pressed.
  8. Cool the cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them onto a wire rack to cool completely before frosting or serving to prevent sogginess.

Notes

  • Room temperature ingredients help achieve a smooth, homogenous batter ensuring tender cupcakes.
  • Do not overmix once adding the dry ingredients to keep cupcakes light and fluffy.
  • Make sure to use cake flour for a finer texture compared to all-purpose flour.
  • These cupcakes can be frosted with your choice of buttercream, cream cheese frosting, or any favorite topping.
  • Store cooled cupcakes in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: white cupcakes, vanilla cupcakes, almond extract cupcakes, moist cupcakes, party cupcakes, classic cupcakes

Find it online: https://kitchenbyclara.com/elegant-white-cupcakes-recipe/