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.
I made these cupcakes for a family party. They looked delicious but I must have done something wrong because they were dry. I was so disappointed because the chocolate cake always turns out wonderful.
I made these White Cup Cakes today and they exceeded my expectations! I filled my liners a little over half full and I love how they baked up! The crumb is so moist and delicate! I can’t wait to share with my neighbors and co-workers!
This is the second time I’ve made these cupcakes. The cupcakes are very tasty. I’m not sure why but separate from the cupcake paper almost immediately. Thus gas happened both times. I usually let them sit for five minutes and then take them out but as soon as I take them out of the pan, I would say more than 50% of the cupcakes papers come away from the cupcake. Also I just bake for 10-11 minutes any longer and they’re dry.
Just made these. Very flavorful and nice texture. I didn’t have cake flour and used all purpose. Worked fine.
Can these be made as mini cupcakes?
I made these as mini cupcakes and they came out perfect!
Yes
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.
There are no egg yolks used in white cake.
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!
This gluten free information is so valuable. PROVEN recipe because you made it. SPECIFICS on how others (like me) can make it. THANK YOU
I just made these. They were delicious. Thank You for a great recipe!