White Cupcakes that are perfectly soft, flavorful, light, and airy. Skip the boxed mix and make this easy one-bowl recipe at home!
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.
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!
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 we will walk you through every step of the recipe with a video demonstration.
Can you use regular AP flour versus cake flour?
You can, but your cupcakes will be more dense.
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?
I have it all written out for you here: https://thestayathomechef.com/most-amazing-white-cake/
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!
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!
!
One is almond flavor and one is vanilla flavored.
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.
This makes a smaller quantity of cupcakes than the chocolate cake does.
If you plan to double it, can you do it all at once or is it better to do two separate batches?
Yes, you can double it.
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 extra on a few of the cupcakes. I tried both frostings on one cupcake and preferred the frosting with the almond extract.
Can you use a sugar substitute?
I don’t recommend it.
I don’t have a hand mixer I have a stand is that ok to use
Yes, that will be fine.
This looks awesome! I’ll have to check out your cake version as well! I’ve always had trouble with homemade cakes and cupcakes turning out right. Hopefully this is the answer I’ve been looking for/1