White Cupcakes
Classic White Cupcakes that are perfect for any occasion! Moist and fluffy, with a fine crumb and a delicate hint of almond. So simple to make- they’re sure to become a favorite!
I would like to introduce you to my new favorite cupcake recipe.
These have been on heavy rotation for the last few weeks, ever since I perfected and shared my Simply Perfect Red Velvet Cupcakes back in February.
Looking at them side by side, you’d never know they were so closely related. They couldn’t look more different. But those red velvet bad-boys are just so good. So moist, and light, with such a delicate flavor. I got to thinking… what would they be like without the red?
I’m so glad I did because it turns out, they’re incredible. All that same lightness, the moist texture, the fluffiness and fine, almost creamy crumb. I keep dreaming up excuses to make more.
And the good news is, they’re super-simple to make. The recipe works a lot like a muffin, just stir the dry ingredients together in a bowl, the liquids in a big measuring cup, combine them together and bake. Couldn’t be much easier than that!
I flavored these with almond extract, because the taste reminds me of wedding cake and these cupcakes came out looking so elegant and pristine. It just reminded me of a beautiful bride. But you could also do vanilla, or lemon, or even orange blossom would be so special!
Of course they’re topped with Swiss meringue buttercream, because it’s my favorite in all the land. Nothing else compares to that silky, airy texture. Just stir in 1 teaspoon almond extract.
If you like the way these look, you’ll want to use a 4B tip to pipe the buttercream, and garnish with nonpareils and sugar pearls. So pretty!
If it’s cupcake recipes you’re after, then I’ve got you covered! Be sure to check out my favorite chocolate cupcake recipe, and this fabulous butter-based vanilla version. And of course the red velvet ones that inspired today’s post!
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White Cupcakes
Ingredients
- 2 1/2 cups (312.5 g) all-purpose flour
- 1 1/3 cups (266.67 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups (360 ml) buttermilk*
- 1 cup (224 ml) oil
- 2 egg whites
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 350 degrees F and line a cupcake pan with papers.
- Place the flour, sugar, baking soda, and salt in a large bowl and whisk to combine.
- Place the buttermilk, oil, egg whites, and almond extract in a large measuring cup, and stir together.
- Pour the liquid ingredients into the dry, and mix on low speed until smooth (about 90 seconds to 2 minutes).
- Fill the cupcake papers about 2/3 full with batter.
- Bake for 16-20 minutes, or until a toothpick inserted in the thickest part of a cupcake comes out clean or with a few moist crumbs.
- Cool completely, then top with Swiss meringue buttercream and garnish with nonpareils and sugar pearls.
Hey Allie! Just wanted to drop by to let you know how much my family and I love these cupcakes. I made them for my husband’s birthday this week and topped them with your Swiss Meringue Buttercream. They are fantastic! Even my 16 year old who doesn’t like frosting loved these. Thanks so much and have a lovely week!
Aw, thank you Kim! So nice of you to take the time… I’m so glad you and your family like this recipe. Thank you for the 5-star rating!
I know it’s not very helpful when people make lots of modifications to recipes and then post a review but I had to make some modifications because I didn’t realize I was missing ingredients and then I made a mistake… I ended up using vanilla instead of almond extract AND I accidentally used whole eggs instead of just the whites… at any rate, they were great! It was a thinner batter than I am used to for a white/yellow cake batter but they ended up with the cutest little domes and were super tasty!
I’m so glad it worked out for you Rachel! Thanks so much for the feedback!
I made these as one of 6 choices of cupcakes for my niece’s high school graduation. They were a huge hit and were so pretty and tasty! I have them in my favorite recipe file.
That’s so great to hear Susan! Thank you so much for the great feedback!
How long will these hold up in the refrigerator?
I’d say about a week, give or take. Hope you enjoy Elena!
These are not only a very easy cupcake but also the BEST white cupcake. I love everything almond and this hits the spot. I made a double batch of these for a wedding and so many people preffered these to the red velvet cupcakes. I’m using the recipe for my son’s 3rd birthday and will add some sprinkles for funfetti cupcakes.
I’m so happy to hear that! I love almond too and these cupcakes are definitely a favorite of mine. Thanks so much for the great feedback and happy birthday to your son!
These cupcakes were amazing. I’m NEVER using a mix again when this is so much better and just as easy. I baked these to take to an honors reception at my daughter’s school, and was blown away by all the comments from parents and teens alike about how great they were. This is now my new favorite blog!
Hooray! So happy you and your daughter’s friends families were happy with the recipe! Thanks so much for the great feedback!
I’ve never actually loved a recipe enough to leave a comment, but I had to on this one. Even at a high altitude I had no issues with baking them, and they’re incredibly moist, flavorful, and white! Love that they aren’t overly sweet. Thank you very much, Allie!
That is so great to hear Nicole! I’m so glad it worked out so well for you. Thank you so much for the awesome feedback!
Hi Allie, I am constantly returning to your IG sight to see your beautiful photos but also to check out your recipes. I’ve learned so much from you 🙂 ! I noticed you do have 2 recipes for the vanilla cupcakes but I was wondering with this one if you could sub butter for the oil. I try not to use oil so I was just wondering…
Thank you,
Ellie
Hi Ellie! Thank you so much for the sweet compliments! I’m so glad you’ve been enjoying the photos and recipes. This white cupcake recipe utilizes oil and has no egg yolks. I think this is the one you will want to use: https://bakingamoment.com/even-simpler-more-perfect-vanilla-cupcakes/. Another great option would be this one: https://bakingamoment.com/butter-cake/. I hope that’s helpful! Let me know if either of those works for you.
I made these for a baby shower and they were a huge hit. Thanks so much for the recipe! So easy and they turn out just right.
I’m so glad! Thanks so much for the great feedback Catherine!