If you’ve ever dreamt of biting into a treat that melts in your mouth with a cloud-like softness, then you are absolutely going to love these Soft and Fluffy White Cupcakes with Cream Cheese Frosting. Picture delicate almond and vanilla flavors wrapped up in the most tender, moist white cupcake base, topped with a luscious whipped cream cheese frosting that is silky, tangy, and utterly irresistible. These cupcakes feel like a little slice of Southern wedding cake magic made simple and perfectly portable for any occasion. Trust me, once you dive into this recipe, you’ll want to make them over and over again!
Ingredients You’ll Need
This recipe shines because of its simplicity—each ingredient is carefully chosen to build flavor, texture, and a gorgeous pale color that screams elegance and comfort all at once. From creamy butter to the subtle warmth of almond extract, every element plays a vital role in creating these dreamy cupcakes.
- 1 ¼ cups all-purpose flour: The base of your cupcakes, it provides structure while keeping them tender and fluffy.
- 2 teaspoons baking powder: This will make your cupcakes rise beautifully and stay light.
- ¼ teaspoon salt: A pinch of salt balances out sweetness and enhances flavors.
- ⅓ cup butter, room temperature: Adds richness and moisture for that soft crumb.
- 1 cup sugar: Sweetens while also helping to create that tender texture.
- ⅓ cup sour cream (not low-fat): Keeps cupcakes moist and gives a subtle tanginess.
- 1 ½ teaspoon almond extract: The secret weapon that infuses a subtle, nutty aroma.
- 1 teaspoon vanilla – butternut flavoring or clear vanilla extract: Adds warmth and depth to the flavor profile.
- 3 egg whites, room temperature: Lightens the batter and creates an airy softness.
- ½ cup milk: Moisturizes the batter for tender crumb and balanced flavor.
- 8 ounces cream cheese, room temperature (full-fat brick preferred): Essential for that rich and tangy cream cheese frosting.
- 1 pint heavy whipping cream: Whipped to fluffy perfection for a light, luscious frosting texture.
- 1 ¼ cups Confectioner’s sugar: Sweetens and thickens the frosting gently.
- 1 tablespoon instant pudding powder, white chocolate or vanilla: Stabilizes and adds subtle flavor to the frosting.
- 1 teaspoon almond extract: Enhances the frosting with complementary nutty notes.
How to Make Soft and Fluffy White Cupcakes with Cream Cheese Frosting
Step 1: Prepare Your Batter
Start by preheating your oven to 350°F. Line your muffin tins with cupcake liners to keep things neat and help with easy removal once baked. In a separate bowl, whisk together the flour, baking powder, and salt so it’s ready to be incorporated without any lumps or uneven rising.
Step 2: Cream Butter and Sugar
Use a paddle attachment on your mixer to beat the soft butter and sugar together. You want to whip them until the mixture becomes light and fluffy, about 4 minutes. This step is crucial because the air you incorporate here ensures the cupcakes have that perfect tender crumb. Feeling a little arm workout? It’s worth it for the cupcake magic!
Step 3: Add Sour Cream and Flavorings
Next, mix in the sour cream, almond extract, and vanilla-butternut flavoring. These ingredients bring moisture and that distinct, elegant flavor that makes these cupcakes so special. Don’t rush here—blend until everything is just combined.
Step 4: Incorporate Egg Whites
Now, add your room temperature egg whites a little at a time, beating on medium speed. Egg whites lighten the texture wonderfully, but be sure to scrape down the bowl regularly so every bit gets mixed in evenly. This step helps build the airy softness that defines the Soft and Fluffy White Cupcakes with Cream Cheese Frosting.
Step 5: Combine Dry and Wet Ingredients
Add the flour mixture in three equal parts, alternating with milk. Beat on low speed gently; over-mixing can deflate your batter and make the cupcakes dense. A final scrape of the sides ensures no pockets of flour remain. Your batter should be smooth and just blended.
Step 6: Bake to Perfection
Spoon the batter into your liners, filling each about two-thirds full for perfect cupcake height. Bake for about 20 minutes until a toothpick inserted in the center comes out clean but with a few moist crumbs clinging. Resist opening the oven door too early so they can rise beautifully.
Step 7: Cool Before Frosting
After baking, let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack until completely cool. This cooling time is essential before frosting, ensuring your cream cheese frosting won’t melt off these beauties.
Step 8: Make the Whipped Cream Cheese Frosting
Beat the cream cheese and Confectioner’s sugar together until fluffy. Add the heavy cream, instant pudding powder, and almond extract, then whip until stiff peaks form. Using cold cream and the right kind of cream cheese is key to this frosting’s stability — it should pipe beautifully without running.
Step 9: Frost and Enjoy
Once your cupcakes are thoroughly cooled, frost them with your dreamy cream cheese frosting. Pipe with a large star tip for an elegant look or spread them with a small offset spatula for a more casual vibe. Either way, these cupcakes will be the star of any table.
How to Serve Soft and Fluffy White Cupcakes with Cream Cheese Frosting
Garnishes
While these cupcakes stand beautifully on their own, a sprinkle of finely chopped toasted almonds or a light dusting of edible pearl dust adds a touch of glamour. Fresh berries like raspberries or strawberries also add a burst of juicy brightness that complements the creamy frosting and almond undertones perfectly.
Side Dishes
These cupcakes pair wonderfully with a hot cup of herbal tea, a milky latte, or even a sparkling lemonade for a refreshing contrast. If serving at a party, a platter of fresh fruit or a light salad balances the sweetness beautifully and rounds out the dessert experience.
Creative Ways to Present
For an unforgettable presentation, stack these cupcakes on a tiered cake stand sprinkled with edible flowers. Or place each cupcake in a decorative wrapper, tied with a small satin ribbon—imagine gifting these to friends or setting a stunning dessert table at brunch. The appearance is just as delightful as the taste!
Make Ahead and Storage
Storing Leftovers
You can keep these cupcakes at room temperature for a day or two, but they truly shine when eaten fresh or refrigerated if already frosted with cream cheese frosting. Storing in an airtight container helps maintain moisture and freshness.
Freezing
Soft and Fluffy White Cupcakes with Cream Cheese Frosting can be frozen before frosting for up to three months. Simply bake, cool, layer in a freezer-safe container separated by waxed paper, and freeze. Thaw completely before applying frosting to maintain that soft texture and creamy finish.
Reheating
When ready to eat, thaw frozen cupcakes at room temperature. If desired, briefly warm them for 5-10 seconds in the microwave to refresh that just-baked softness, but avoid overheating as it can dry them out. Always add frosting after warming for best results.
FAQs
Can I use regular vanilla instead of butternut flavoring?
Absolutely! Regular clear vanilla extract works perfectly and will keep that lovely warm vanilla note in your cupcakes. Butternut flavoring adds a slight richness that makes it feel extra special, but you won’t miss it if you don’t have it on hand.
Is sour cream essential for the texture?
Yes, sour cream adds moisture and subtle tang that makes these cupcakes so tender and rich. Using low-fat versions can alter the texture, so stick with full-fat sour cream for best results.
Why should I use room temperature ingredients?
Room temperature ingredients blend more evenly and trap air better, which helps create the fluffy texture that defines these cupcakes. Cold ingredients can result in a denser batter and less rise.
Can I make the frosting without pudding powder?
While the instant pudding powder helps stabilize the frosting and adds flavor, you can omit it if needed. Just beat the frosting thoroughly and keep it chilled to maintain stiffness. Your frosting might be a little softer but still delicious!
How do I prevent the frosting from becoming runny?
Be sure to use cold, full-fat brick cream cheese and cold heavy cream. Add cream slowly while beating, and beating until stiff peaks form is key. If your kitchen is warm, chilling the mixing bowl and beaters helps a lot to keep the frosting stable and pipeable.
Final Thoughts
Trust me when I say these Soft and Fluffy White Cupcakes with Cream Cheese Frosting will become your go-to for celebrations, casual afternoons, or just because you deserve a sweet pick-me-up. With their dreamy texture and perfectly balanced flavors, they’re a joyful baking experience and an even more joyful treat to share. So grab your mixing bowl and dive in—you’ll be so happy you did!
Print
Soft and Fluffy White Cupcakes with Cream Cheese Frosting
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert – Cupcakes
- Method: Baking
- Cuisine: American – Southern
Description
These dreamy Southern-style white cupcakes are soft, moist, and delicately flavored with almond and vanilla notes. Perfectly handheld and ideal for celebrations or casual treats, they pair beautifully with a whipped cream cheese frosting that adds a rich, creamy finish. Enjoy a slice of Southern wedding cake in cupcake form with a tender crumb and subtle flavors.
Ingredients
White Cupcakes
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup butter, room temperature
- 1 cup sugar
- ⅓ cup sour cream (full fat, do not use low fat)
- 1 ½ teaspoons almond extract
- 1 teaspoon vanilla – butternut flavoring or clear vanilla extract
- 3 egg whites, room temperature
- ½ cup milk
Whipped Cream Cheese Frosting
- 8 ounces cream cheese, room temperature (full fat brick cheese, do not use low fat or fat free)
- 1 pint heavy whipping cream, cold
- 1 ¼ cups confectioner’s sugar
- 1 tablespoon instant pudding powder (white chocolate or vanilla)
- 1 teaspoon almond extract
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F. Line a muffin tin with cupcake liners to ensure easy removal and baking.
- Mix Dry Ingredients: In a bowl, combine the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar: Using a paddle attachment, cream together the room temperature butter and sugar until the mixture is light and fluffy, about 4 minutes. This incorporates air for a tender cupcake.
- Add Flavorings and Sour Cream: Add sour cream, almond extract, and vanilla-butternut flavoring to the creamed butter and sugar. Mix until well combined, enhancing the cupcake’s delicate flavors.
- Incorporate Egg Whites: Add the egg whites and beat on medium speed, scraping down the bowl frequently to ensure even mixing and aeration.
- Alternate Adding Dry Ingredients and Milk: Add the flour mixture to the egg white batter in three batches, alternating with milk. Beat on low speed for about a minute after each addition, scraping down the bowl to ensure a uniform batter without overmixing.
- Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling them about two-thirds full to allow room for rising.
- Bake: Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs attached.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely before frosting.
- Prepare Whipped Cream Cheese Frosting: In a mixing bowl, beat the cream cheese and confectioner’s sugar until fluffy. Slowly add the heavy whipping cream, pudding mix, and almond extract. Continue beating until the frosting thickens and stiff peaks form, perfect for piping or spreading.
- Frost Cupcakes: Once completely cooled, frost the cupcakes with the whipped cream cheese frosting and serve.
Notes
- Use full-fat brick cream cheese and cold heavy whipping cream to prevent frosting from becoming runny.
- Ensure all ingredients are at room temperature before starting for best texture.
- Cream butter and sugar properly (3-4 minutes) to incorporate air and create fluffiness.
- Mix batter gently and on low speed after adding dry ingredients to preserve air bubbles for tender cupcakes.
- Don’t overbake; cupcakes are done when a toothpick comes out clean with a few crumbs, no wet batter.
- Use a scoop to fill cupcake liners evenly for uniform-sized cupcakes.
- Store cupcakes at room temperature for up to 2 days or refrigerate if frosted with cream cheese frosting.
- Freeze unfrosted cupcakes for up to 3 months, layering with waxed paper to prevent sticking.
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