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 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!
This post contains affiliate sales links.
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!
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.
*If you don't have buttermilk, you can substitute by stirring 1 1/2 tablespoons of lemon juice or white vinegar into 1 1/2 cups of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.
Can also be baked in (2) greased eight-inch diameter cake pans. Adjust bake time as needed.