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Elegant White Cupcakes Recipe

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5 from 138 reviews

These elegant white cupcakes feature a fine crumb and dense texture, perfect for special occasions. Made with cake flour, butter, and a blend of vanilla and almond extracts, these cupcakes are light, moist, and beautifully tender.

Ingredients

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 and Prepare Pans: Preheat your oven to 350°F (177°C). Line muffin tins with cupcake liners to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, and kosher salt. Set this mixture aside for later incorporation.
  3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the room temperature unsalted butter and granulated sugar along with vanilla and almond extracts until light and fluffy, which takes about 5 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
  4. Add Egg Whites: With the mixer on its lowest speed, gradually add the egg whites one at a time, beating well after each addition. Stop occasionally to scrape the bowl to maintain even texture.
  5. Alternate Adding Flour and Milk: Still on low speed, add one third of the flour mixture followed by half of the milk. Repeat with another third of the flour mixture, then the remaining milk, and finally finish with the last third of the flour mixture. Mix just until combined, ensuring not to overmix. Scrape the bowl as necessary.
  6. Fill Cupcake Liners: Using a ¼ cup ice cream scoop or a ¼ measuring cup, evenly distribute the batter into the prepared liners, filling each about three-quarters full.
  7. Bake: Place the muffin tin in the preheated oven and bake for 21 to 23 minutes. The cupcakes are done when the edges start to brown slightly and the center springs back when lightly touched.
  8. Cool: Remove cupcakes from oven and let them cool in the muffin tin for about 5 minutes, then carefully invert them onto a wire rack to cool completely before frosting as desired.

Notes

  • This recipe was tested and updated on 4/18/2023 to ensure the best results.
  • Use room temperature ingredients for optimal mixing and texture.
  • Do not overmix batter after adding flour to maintain a tender crumb.
  • Let cupcakes cool completely before frosting to prevent melting.

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