Description
Delicious and fluffy white cupcakes that are perfect for any occasion.
Ingredients
Scale
- 2 ¾ cups (275 g) cake flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 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
- Preheat oven to 350°F. Prepare muffin tins with liners. (This recipe yields 23 cupcakes.)
- In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream together butter, sugar, vanilla, and almond extract until light and fluffy, about 5 minutes. Stop to scrape down the sides of the bowl as needed.
- With the mixer on the lowest speed, carefully add in egg whites, one at a time, beating well after each addition, stopping to scrape down the sides of the bowl as needed.
- With the mixer still on low, add ⅓ of the flour mixture into the creamed mixture, then half the milk, another third of the flour mixture, the remaining milk, and then the remaining flour mixture. Mix just until combined. Stop to scrape 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 the batter.
- Bake for 21-23 minutes, or just until the cupcakes start to brown at the edges and the center springs back when touched.
- Remove the cupcakes from the oven and let them cool in the pan for about five minutes. Then, invert onto a wire rack to cool completely before frosting.
Notes
- This recipe has been tested and updated as of 4/18/2023.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 207 kcal
- Sugar: 14 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 25 mg