Description
These dreamy white cupcakes are soft, moist, and delicately flavored with almond and vanilla, reminiscent of a slice of Southern wedding cake but in a handheld form with less commitment. They pair wonderfully with any frosting, especially the whipped cream cheese icing which adds a rich, creamy finish perfect for celebrations or everyday indulgence.
Ingredients
Scale
White Cupcakes
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- â…“ cup butter, room temperature
- 1 cup sugar
- â…“ cup sour cream (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 (do not use low fat or fat free)
- 1 pint heavy whipping cream
- 1 ¼ cups confectioner’s sugar
- 1 tablespoon instant pudding powder, white chocolate or vanilla
- 1 teaspoon almond extract
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Line muffin cups with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a bowl, combine the flour, baking powder, and salt. Set aside to incorporate later.
- Cream Butter and Sugar: Using a paddle attachment, cream the butter and sugar together until the mixture becomes light and fluffy, about 4 minutes. This step helps create a tender, airy cupcake texture.
- Add Flavorings: Mix in the sour cream, almond extract, and vanilla-butternut flavoring to the creamed mixture until fully combined, enriching the batter with delicate flavor notes.
- Incorporate Egg Whites: Add the egg whites and beat on medium speed thoroughly, scraping down the bowl often to ensure everything is mixed well and to build structure.
- Combine Dry and Wet Ingredients: Add the flour mixture to the egg white mixture in three batches, alternating with the milk. Beat on low speed for about a minute, making sure to scrape the sides to fully incorporate all ingredients without overmixing.
- Fill Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake Cupcakes: Bake for 20 minutes or until a toothpick inserted in the center comes out clean with just a few crumbs. Remove from the oven and let them cool in the pan for 5 minutes.
- Cool Completely: Remove cupcakes from the pan and cool completely on a wire rack before frosting to prevent melting of the icing.
- Make Frosting: Beat the cream cheese and confectioner’s sugar together until fluffy. Add the heavy cream, instant pudding powder, and almond extract, and beat until the frosting thickens and stiff peaks form, creating a light, creamy topping.
- Frost Cupcakes: Once cupcakes are fully cooled, frost generously with the whipped cream cheese frosting and serve.
Notes
- Storage: Cupcakes are best eaten or frozen the day they are made. For frosted cupcakes with cream cheese frosting, refrigerate to maintain freshness.
- Freezing: Freeze unfrosted cupcakes for up to three months, placing them in layers separated by waxed paper to prevent sticking. Do not frost before freezing.
- Ingredient Temperature: Ensure all ingredients are at room temperature before beginning to achieve the best texture and rise.
- Creaming Technique: Cream butter and sugar well (3 to 4 minutes) to incorporate air, which is crucial for fluffy cupcakes.
- Gentle Mixing: Mix batter gently and avoid overmixing to maintain air bubbles that keep cupcakes light and tender.
- Baking Tip: Avoid overbaking; a toothpick inserted should come out clean with a few crumbs, indicating perfect doneness.
- Portion Control: Use a scoop to fill liners evenly, approximately a scant ¼ cup of batter per cupcake for uniform size and baking.