White cupcakes are a delicious treat with a moist, fine crumb and dense texture, perfect for any special occasion. Ideal for frosting and decorating, these cupcakes are also delightful on their own. If you’re looking for more classic sweet treats, check out my chocolate chip cookies!
Ingredients & Substitutions
Flour:
For this recipe, I used cake flour. Cake flour has a lower protein content (6-8%) compared to all-purpose flour (10-12%), resulting in delicate, fine-crumbed cupcakes.
Butter:
Use room-temperature unsalted butter. If you opt for salted butter, consider reducing or omitting the salt in the recipe.
Extracts:
Both vanilla and almond extracts are added to the batter. You can substitute vanilla extract for almond extract if you don’t have any on hand.
Eggs:
Only egg whites are needed for this recipe, contributing to a lighter and fluffier cupcake.
Milk:
Whole milk is preferred, but lower-fat milk can be used if that’s what you have on hand.
How to Store Cupcakes
To store cupcakes, let them cool completely first. Then, place them in an airtight container at room temperature for up to 2 days. Avoid storing them in the refrigerator as they tend to dry out faster.
Can I Freeze Cupcakes?
Yes! Freezing cupcakes is an excellent way to preserve their freshness. After letting the cupcakes cool completely, store them in a freezer-safe bag or container for up to 2-3 months. When ready to enjoy, thaw at room temperature for 1-2 hours.
Best Frosting for White Cupcakes
These cupcakes are pictured with American Buttercream, but you can use your favorite frosting based on your own personal preference.
White Cupcakes
Ingredients
- 2 ¾ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 5 large egg whites
- 1 cup whole milk, room temperature
Instructions
- Preheat your oven to 350°F.
- Line muffin tins with cupcake liners.
- In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, vanilla, and almond extract on medium speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
- With the mixer on low speed, add the egg whites one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- With the mixer still on low speed, add one-third of the flour mixture to the creamed mixture. Then add half the milk, another third of the flour mixture, the remaining milk, and finally the remaining flour mixture. Mix just until combined, scraping down the sides of the bowl as needed.
- Using a ¼ cup ice cream scoop or a ¼ measuring cup, fill each lined muffin cup with batter.
- Bake for 21-23 minutes, or until the edges of the cupcakes start to brown and the center springs back when lightly touched.
- Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer to a wire rack to cool completely before frosting.
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