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Elegant White Cupcakes Recipe

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4.8 from 61 reviews

These elegant white cupcakes feature a fine crumb and dense texture, perfect for special occasions. Made with cake flour, almond and vanilla extracts, and whipped egg whites, they deliver a light yet rich flavor and moist interior that pairs beautifully with your favorite frosting.

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 Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line your muffin tins with cupcake liners to ensure easy removal and a neat presentation.
  2. Mix Dry Ingredients: In a large bowl, whisk together cake flour, baking powder, and kosher salt until well combined. Set aside for later use.
  3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the unsalted butter, granulated sugar, vanilla extract, and almond extract together on medium speed for about 5 minutes, until the mixture is light and fluffy. Pause occasionally to scrape down the bowl sides.
  4. Add Egg Whites Slowly: With the mixer running on low speed, gradually add the egg whites one at a time, beating well after each addition to incorporate fully. Scrape the bowl as needed to maintain an even mix.
  5. Combine Flour and Milk Alternately: Still on low speed, add one-third of the dry flour mixture to the creamed mixture. Then pour in half of the milk. Repeat this process—adding another third of the flour, the remaining milk, and finally the last third of the flour. Mix just until combined to avoid overmixing; scrape the bowl as needed.
  6. Fill Cupcake Liners: Using a ¼ cup measuring cup or ice cream scoop, evenly distribute the batter among the lined muffin cups, filling each about two-thirds full.
  7. Bake the 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 spring back when lightly touched in the center.
  8. Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool in the pans for about five minutes. Then invert the cupcakes onto a wire rack to cool completely before frosting or serving.

Notes

  • This recipe was tested and updated as of April 18, 2023, ensuring the best possible results.
  • Room temperature ingredients help ensure a smooth batter and even baking.
  • For even baking, avoid opening the oven door frequently during the baking process.
  • Make sure not to overmix the batter once the flour is added to maintain a tender texture.

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