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
Scale
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.