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!
Servings: 24 cupcakes
Calories: 109kcal
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/3 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups buttermilk*
- 1 cup 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.
Notes
*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.
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Nutrition
Calories: 109kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Cholesterol: 1mg | Sodium: 162mg | Potassium: 38mg | Sugar: 11g | Vitamin A: 25IU | Calcium: 19mg | Iron: 0.6mg