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People have loved my recipe for The Most Amazing White Cake, and I’ve been overwhelmed with requests for a cupcake version. Here it is! This recipe makes 24 perfectly light and fluffy white cupcakes.
For more light and airy cake, try my Perfect Angel Food Cake.
Why My Recipe
- The batter is made in just one bowl to make your life easier.
- Buttermilk and egg whites make perfectly light and fluffy cupcakes.
- 5 delicious frosting options are included below!
This perfectly white cake batter took ten rounds of experimentation and testing to perfect, and I’ve finally reached “the one.” This recipe gives you tips and tricks for your best chance at success with this cake. White cakes are more finicky and tricky than chocolate cakes, but when made well, they are absolutely perfect and blow those boxed cake mixes out of the water.
Ingredient Notes
- Cake Flour: Has a lower protein content than all-purpose flour, resulting in a lighter cake. If you don’t have cake flour, you can substitute it by using all-purpose flour and cornstarch (for every cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch).
- Baking Powder: Check the expiration date to ensure proper leavening. You want to make sure those cupcakes end up light and fluffy.
- Salted Butter: Unsalted butter can be used, but add an extra pinch of salt to the dough. Make sure it’s softened for easy creaming. That’s the most important part.
- Granulated Sugar: Stick with standard granulated sugar for best results.
- Almond Extract: If you don’t have this on hand, you can substitute for a clear vanilla extract in a 1:1 ratio. If you use regular vanilla, it will tint the cake slightly.
- Egg Whites: White cupcakes only use egg whites. You can use the kind from a box if you’d like. Just follow the instructions for what measurement equals one egg white.
- Buttermilk: Room temperature buttermilk does produce slightly better results if you are looking to up your game. Warm it in the microwave for 20-30 seconds to bring it to room temperature quickly.
Almond extract is used in a white cake. It has been my experience that some people aren’t fond of almond extract or feel the flavor is too strong. Almond extract is clear, so it is ideal for a white batter. You can buy clear vanilla extract to use if you prefer that flavor. The almond extract in this recipe can also be reduced by half if desired. I prefer the traditional almond flavor myself.
Use Buttermilk!
Buttermilk is the liquid leftover after churning butter, and yes, it is necessary for this recipe! It has to do with the way it interacts with the other ingredients. If you don’t have buttermilk on hand, you can use a buttermilk substitute by adding 1 tablespoon white vinegar (or lemon juice) per 1 cup of milk. Let it sit for 5 minutes, and it’s ready to go!
Frosting Options
Buttercream Frosting: Buttercream is our go-to frosting, and it’s pretty easy to see why once you’ve tried it. It is perfectly sweet and creamy, and tastes fantastic. We can eat this stuff by the spoonful. However, we promise it’s even better on top of a cake or cupcakes.
Cream Cheese Frosting: This frosting is creamy, thick, and has a slight tang. Simply add cocoa powder for a chocolate version.
Ermine Frosting: Also known as boiled milk frosting, Ermine frosting provides a lighter alternative with a fluffy texture and a subtle sweetness.
Sweetened Condensed Milk Frosting: A simple and easy way to make a creamy, sweet frosting. Whether you are making chocolate or vanilla frosting, it only takes 3 ingredients!
7 Minute Frosting: Made with egg whites and cream of tartar for a light and fluffy meringue-like frosting with the perfect, bright white color.
Storage Instructions
Store cupcakes in an airtight container at room temperature for up to 5 days.
Refrigerate frosting in an airtight container for up to 2 weeks. Before using, let it come to room temperature.
