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White Cupcakes that are perfectly soft, flavorful, light, and airy. It’s the perfect white cupcake recipe you’ve been dreaming of!

White cupcake topped with a buttercream frosting and white sprinkles.

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 beautiful white cupcakes.

ROOM TEMPERATURE INGREDIENTS: Several of the ingredients in the recipe are listed as being room temperature. By following this method you’ll have a better texture in the end so it is worth the patience.  For the buttermilk, I simply warmed it in the microwave for 30 seconds because the idea of leaving it out on the counter to reach room temperature didn’t sit well with me.

Should I use salted or unsalted butter?

This recipe is developed using salted butter because that is what most people tend to buy and have on hand. I like to keep my recipes convenient for home cooks so salted butter is used whenever possible in my recipes. Unsalted butter certainly works, but you may need to add a pinch more of salt. I used vegetable oil over butter in my chocolate cake because it produced a more result, but I was unable to replicate that in a white cake, as vegetable oil tinted the batter yellow.

White cupcake topped with a buttercream frosting and colorful sprinkles.

Do you have to use Almond extract?

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 myself prefer the traditional almond flavor.

Can I make this recipe gluten free?

Use gluten free flours at your own risk. Not all gluten free flours are equal and most don’t work as a straight forward substitute for all-purpose flour. I have not personally tested any gluten free flours in this recipe,

Do you have a chocolate cupcake recipe?

I sure do! You can find my recipe for The Most Amazing Chocolate Cupcakes here. They really are pretty amazing!

White cupcake topped with buttercream frosting and white sprinkles with a bite taken out of it..

Do I really need to use buttermilk? Is there a buttermilk substitute?

Buttermilk reacts with the baking powder in the recipe to help the cake rise. You CAN use milk in this recipe, but your cake won’t rise as much. If you need a buttermilk substitute, I’ve written an entire article about it. There’s probably one that will work for you without having to run to the grocery store.

What kind of frosting should I use?

This recipe pairs really well with my recipe for Perfect Buttercream Frosting. It can easily be used for piping as well as spreading.

Watch the video below where I walk you through every step of this recipe. I include videos with almost all of my recipes so that you can always have a visual to walk you through the process. You can find my full collection of video recipes on YouTube, or right here on the website with their corresponding recipes.

White cupcake topped with a buttercream frosting and white sprinkles.
White Cupcakes that are perfectly soft, flavorful, light, and airy. It's the perfect white cupcake recipe you've been dreaming of!
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
  • 2/3 cup salted butter softened
  • 1 cup sugar
  • 1 1/2 teaspoons almond extract
  • 4 large egg whites room temperature
  • 1 cup buttermilk room temperature
  • 3 teaspoons of baking powder
  • 1/4 teaspoon salt
  • 2 1/4 cups cake flour
  • Line 2 muffin tins with cupcake liners. Preheat an oven to 350 degrees F.
  • In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Beat in almond extract. Beat in eggs and buttermilk. until mixture is smooth.
  • Add in baking powder and salt and mix in briefly, until just combined. Slowly beat in cake flour just until the mixture is smooth.
  • Fill each cupcake half of the way full. Bake at 350 for 14 to 18 minutes. Transfer to a wire rack to cool completely before frosting.
Use my recipe for Perfect Buttercream Frosting for an amazing cupcake.


Calories: 129kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 88mg | Potassium: 85mg | Sugar: 8g | Vitamin A: 175IU | Calcium: 36mg | Iron: 0.1mg

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I made these cupcakes today, following the recipe exactly as written, and they turned out perfect and delicious. They taste like and have the texture of a bakery made wedding cake. Thank you so much, Rachel, for sharing your wonderful recipe. Oh, and by the way, I’ve never baked from scratch before!

Carla Flott

Can these be made as mini cupcakes?

Carla Flott

I made these as mini cupcakes and they came out perfect!



I made these yesterday. A trial run for Christmas brunch. They were amazing. This recipe is a keeper!!

Hi Rachel, I left comment on pinterest.But had something else to add. I am not sure if Texas/jumbo muffins had anything to do with outcome? I also froze these beauties for four days.I had my neighbors girls over to let them decorate these for Easter. All agreed these were keepers. I only use unsalted butter,as a lot of people do. One can control the salt. I am now in here looking to make you White Cake. I have some frosting left over and where better to put it but on your cake recipe. Thank you for sharing. Pat

Hi there. Am I adding egg whites or eggs ? Referenced both ways so not sure. Thanks.


I ran across this recipe while searching for a really good cupcake recipe. I have celiac, so everything I bake is gluten free, but all of the gf cupcake recipes I have used are mediocre. So, I use regular recipes and make my substitutes. I will say that your recipe passes the test! I used a 1-to-1 gf flour, and they came out delicious and not dense at all. People didn’t even know they were gf! So thanks for a great recipe!

Jacqueline Schmitt

This gluten free information is so valuable. PROVEN recipe because you made it. SPECIFICS on how others (like me) can make it. THANK YOU

Katie Norton

5 stars
I just made these. They were delicious. Thank You for a great recipe!

Tayler Perez

Can you use regular AP flour versus cake flour?


This recipe is delicious, Can this cupcake recipe be used to make a layered cake? If so what size tin and depth do you recommend please?


Hi – I just printed “The Most Amazing Vanilla Cupcakes”, then I ran across this recipe for “The Mose Amazing White Cupcakes” – help, which one should I make? What is the biggest difference between these? I’m sure my family would enjoy a side by side taste test, but I’m not sure if I have that kind of time, ha! Thanks!


Most…apparently I can’t type today! Oops!


I must say your chocolate cake recipe is the bomb!. It us so easy and not so time consuming with the method. It this is a fab recipe like the chocolate cake I will be fever using g it. Do you it will work well if I atempted to make a rainbow cake using the same recipe. Does it yield the same quantity as your chocolate cake since the. Hocolat cake makes such a large quantity I never have to do double batches any more.

Thank you so sos is much.


If you plan to double it, can you do it all at once or is it better to do two separate batches?

Vicki F Nelson

I made these with the buttercream frosting for your white cake recipe that has almond extract vs vanilla extract in frosting recipe. One of my favorite white cakes is a white almond cake from a bakery where my parents live. This is better. The cupcakes ares dense vs airy. I filled each cupcake 2)3 full of batter and it only made 18 cupcakes vs 24. The cupcakes are wonderful. I love them and would make them again. I made a chocolate cake with buttercream frosting with vanilla extract – had some of that left over, so used some of the… Read more »


Can you use a sugar substitute?


I don’t have a hand mixer I have a stand is that ok to use

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