This no-fail recipe is great as-is or used as a starting point for other delicious cupcake ideas. Soft, decadent, and easy - it doesn’t get much better than that.
Sift the cake flour into a large bowl and THEN measure out exactly 3 1⁄2 cups from the sifted flour. Measure by spooning the sifted flour into a measuring cup and then use the flat side of a knife to level off the top of the measuring cup.
In a separate mixing bowl, whisk together egg whites, milk, vegetable oil, sour cream, vanilla extract, and almond extract. Whisk until no lumps remain.
Beat the butter in the bowl of a standing mixer or with a handheld mixer until light and fluffy. Gradually add in the sugar while continuing to mix.
Add the wet and dry ingredients to the butter mixture: beginning and ending with the wet ingredients, mix in 1⁄3 of the milk mixture, then 1⁄2 of the flour mixture, another 1⁄3 of the milk mixture, the remaining flour mixture, and finally the remaining mix mixture.
Bake for 18-20 minutes. The cupcakes will brown slightly on the top and should spring back when pressed gently with your finger.
Storage:
Store in an airtight container on the countertop for 3-4 days, in the refrigerator for up to 7 days, or freeze for up to 3 months.