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.
Allie this looks amazing I am definitely going to make these today!!! Thanks for sharing!
Kirsten
– http://hellofromthemiddleofnowhere.blogspot.com/
My pleasure Kirsten! I hope you enjoy them as much as we did!
Hi! i know this is probably a dumb question, but can I use this recipe for a 9×13 cake too?
Hey Elizabeth! That’s not a dumb question at all. I’m sure a lot of other readers are wondering the same thing, so thanks for bringing it up! I’m sure you could and I think the quantities are probably fine as is, but I would imagine you’d have to adjust the bake time. Check for doneness by inserting a toothpick in the thickest part of the cake, and if it comes out clean or with a few moist crumbs, you should be good to go. Another great tip is to bake it at a lower oven temp, that way you don’t a big hump in the middle. I like to do cakes at 325 degrees F. I hope that helps! Good luck 🙂
thank you so much for your reply! I made your cupcakes the day that I commented and they were delicious! Today I am going to make the 9×13!
Update: works fantastic as a 9×13 however I had to double it. But that was no big deal! I baked it at 325 for about 30 minutes and it was great! Again, thank so you much!
I’m so glad it worked out! Thank you so much for dropping back and letting us know! I’m sure this info will be really useful to other readers. Thanks Elizabeth!
I’m so glad you liked them! Thanks so much Elizabeth!
Oh these are so pretty!! Pinning for later 🙂
oooooh these cupcakes def. look like they could be served at an elegant wedding! AND they look delish!
Thank you so much Kayle! They’re my newest favorite!
I need to add these pretties to my list to try. They look so perfect!
They’re my new favorite! So easy to make and so moist. I hope you enjoy sweetie!
I am baking 130 + cupcakes for a friends’ wedding in a few weeks and have been scouring Pinterest for the perfect white cake recipe. This post came up in my twitter feed via Buns in My Oven and I happened to have everything on hand so I whipped up a batch really quickly tonight just to try it out.
My search is over! These cupcakes are great – so tender, wonderful light flavor, and they bake up perfectly. Thank you so much!
I’m thrilled that you liked them Jenn! Thank you so much for trying them out and for the fantastic feedback! Hope you have a great weekend and congrats to your friend 🙂
Thank you Allie! I’m very excited to try them tomorrow ?
These look stunning!!! I was just reading the comments and wanted to make sure that the amount of flour is the corr ct amount for making 2 dozen cupcakes?
Thank you so much Andrea! Yes I’ve made the edit- the correct amount of flour is 2 1/2 cups and the recipe yields 24 cupcakes. I hope that helps! Good luck and enjoy 🙂
These are just gorgeous Allie! They totally look like wedding cupcakes. They are definitely pretty enough! I can’t believe the short ingredient list. I always have bad luck with white cake. I need to try this!
Sometimes it’s the simple things that can be so hard to master! But I’ve had a lot of luck with this recipe. I hope you do too! Thanks so much Karen!
These look stunning! But is the yield really 24 cupcakes? I’m an experienced baker, and the ingredients seem to be for one dozen..if I’m mistaken, my sincerest apologies!
Thank you so much Siunna for catching my error! I have the amount of flour listed wrong; everything else is right though. Just finished editing the recipe so it’s showing correctly now; you’re a lifesaver! xo
These cupcakes are gorgeous! I’m dreaming of weddings now where I could eat a ton of these 🙂
Thank you Medha! They made me think of weddings too.
So elegant and I love the addition of almond!
Thanks Heather! I wanted to use almond so they’d be as white as possible 😉
These are so beautiful, they look perfectly moist and fluffy inside 🙂 and you can’t beat swiss meringue buttercream!
I couldn’t agree with you more Hannah! Swiss meringue buttercream is my favorite! Thank you so much dear!
These are classic and so stunning! Love your photos as always, Allie! Don’t you just love the macro lens?
I do!! I saw a huge improvement the minute I clicked it on. Such a worthy investment! Thanks Jen 🙂
Your blog is always so pretty! I have made the 3 layer chocolate cake many times.
Thank you Jackie! I love that cake so much. I’m glad to know you’re enjoying it too! Thanks for the sweet comment 🙂
Allie, I love these! so pretty and perfect to add to my cupcake rotation!
Yay!! Thank you Alice! I think you will love this recipe!