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+ servings
White Cupcakes
Prep Time
20 mins
Cook Time
18 mins
 

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.

Course: Dessert
Cuisine: American
Keyword: bakery white cupcakes, simple white cupcake recipe
Servings: 36 Cupcakes
Author: Jackie
Ingredients
  • 3 1/2 cups cake flour
  • 1 teaspoon sea salt
  • 2 tablespoons baking powder
  • 6 large egg whites room temperature
  • 1 cup whole milk
  • 1/2 cup + 2 tablespoons vegetable oil
  • 1/2 cup sour cream room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract optional
  • 1 1/2 cups unsalted butter softened
  • 2 cups granulated sugar
  • 1 batch Swiss Meringue Buttercream Frosting
Instructions
  1. Preheat oven to 350°F. Spray muffin tins with non-stick cooking spray or line with cupcake liners. Set aside.
  2. 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.

  3. Place measured flour in a medium mixing bowl. Add in salt and baking powder and whisk together.
  4. In a separate mixing bowl, whisk together egg whites, milk, vegetable oil, sour cream, vanilla extract, and almond extract. Whisk until no lumps remain.

  5. 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.

  6. 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.

  7. Spoon the cupcake batter into each muffin cavity, filling 2⁄3 of the way full.
  8. Bake for 18-20 minutes. The cupcakes will brown slightly on the top and should spring back when pressed gently with your finger.

  9. Cool cupcakes completely before frosting.
Recipe Notes

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.