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–+ servings

White Cupcakes Recipe

This is the perfect no-fail classic white cupcakes recipe. Throw out the box mix! Make regular or mini and decorate to fit the occasion!
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 24
Calories: 129kcal
Author: Megan Porta

Ingredients

  • 3/4 cup salted butter softened (1 1/2 sticks)
  • 1 cup granulated sugar
  • 4 egg whites
  • 1 tsp almond extract
  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup buttermilk shaken (at room temperature)
  • 1 batch Vanilla Buttercream Frosting
  • Sprinkles for topping (optional)
Text Ingredients

Instructions

  • Preheat oven to 350 degrees F and line two cupcake tins with cupcake liners (or use one pan, two batches). Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter and sugar and beat on medium speed until creamy. Add the egg whites and almond extract and beat on medium-low speed for 30 seconds.
  • In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined. Add the buttermilk and mix until just combined.
  • Fill each cupcake liner half full of batter and bake in the preheated oven for 14-16 minutes (9-10 min, if making mini cupcakes), or until a toothpick inserted into the centers come out clean. Let cool. Prepare the Vanilla Buttercream Frosting while the cupcakes are baking and cooling.
  • Spread the frosting onto the cupcakes, add sprinkles (if desired) and serve!

Notes

  • Using buttermilk for this recipe is key! If you replace it with another wet ingredient such as milk or cream, your cupcakes may need to be transformed into Cupcake Truffles. Make sure the buttermilk is at room temperature before adding it to the batter and give it a vigorous shake just before adding it to the batter.
  • Filling the cupcake liners much more than halfway full will result in cupcake disaster. A lot of cupcake recipes work well with 3/4 full liners, but not this one. GO HALF FULL!

Nutrition

Calories: 129kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 168mg | Potassium: 31mg | Fiber: 1g | Sugar: 9g | Vitamin A: 188IU | Calcium: 41mg | Iron: 1mg
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