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Elegant White Cupcakes Recipe

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4.6 from 81 reviews

These elegant white cupcakes feature a fine crumb and dense texture, making them perfect for special occasions and celebrations. Moist and flavorful with a delicate balance of vanilla and almond extracts, they are an ideal dessert to impress guests or enjoy on a cozy day.

Ingredients

Dry Ingredients

  • 2 ¾ cups (275 g) cake flour
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt

Wet Ingredients

  • 1 cup (2 sticks / 227 g) unsalted butter, room temperature
  • 2 ½ cups (500 g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 5 large egg whites
  • 1 cup (225 g) milk, room temperature

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C) and line muffin tins with cupcake liners. This recipe makes approximately 23 cupcakes.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, and kosher salt until evenly combined. Set aside.
  3. Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream the unsalted butter, granulated sugar, vanilla extract, and almond extract on medium speed until the mixture is light, fluffy, and well combined, about 5 minutes. Scrape down the sides of the bowl periodically to ensure even mixing.
  4. Add Egg Whites: Turn the mixer to the lowest speed and add the egg whites one at a time, beating well after each addition to integrate fully, stopping to scrape the bowl sides as necessary for uniform mixing.
  5. Alternate Adding Dry Ingredients and Milk: Keeping the mixer on low, add one third of the flour mixture, then half of the milk, followed by another third of the flour mixture, the remaining milk, and finally the last portion of flour mixture. Mix just until combined after each addition to avoid overmixing. Scrape the bowl sides as needed to incorporate everything evenly.
  6. Fill Cupcake Liners: Using a ¼ cup measuring cup or a ¼ cup ice cream scoop, portion the batter evenly into the prepared liners, filling them about ¾ full.
  7. Bake: Bake in the preheated oven for 21 to 23 minutes, or until the cupcake edges turn slightly golden and the centers spring back when gently pressed.
  8. Cool Cupcakes: Remove the cupcake pan from the oven and allow the cupcakes to cool in the pan for about 5 minutes. Then, carefully invert the cupcakes onto a wire rack to cool completely before frosting or serving.

Notes

  • This recipe has been tested and updated as of April 18, 2023 to ensure optimal texture and flavor.
  • Room temperature ingredients help achieve a smooth, homogeneous batter that bakes evenly.
  • Be careful not to overmix the batter once the flour and milk are added to maintain a tender crumb.
  • You can customize the flavor by adjusting or omitting the almond extract based on preference.

Find it online: https://recipebychef.com/elegant-white-cupcakes-recipe/