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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
  • 3 ½ cups cake flour
  • 1 teaspoon sea salt
  • 2 tablespoons baking powder
  • 6 large egg whites room temperature
  • 1 cup whole milk
  • ½ cup + 2 tablespoons vegetable oil
  • ½ cup sour cream room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract optional
  • 1 ½ cups unsalted butter softened
  • 2 cups granulated sugar
  • 1 batch Swiss Meringue Buttercream Frosting
  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

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.