The Most Amazing White Cupcakes

4.67 from 15 votes

These white cupcakes are perfectly soft, light, and airy. Skip the boxed mix and make this easy one-bowl recipe at home!

Prep Time10

Cook Time18

Total Time28

Course: Dessert

Cuisine: American

Keyword: White Cupcake

Servings: Cupcakes

Preheat oven to 350℉ (175℃). Line two standard 12-cup muffin tins with paper cupcake liners.
In a large mixing bowl, use a hand mixer to beat 2/3 cup salted butter (softened) with 1 cup granulated sugar until light and fluffy, about 2 minutes.
Add 1 1/2 teaspoons almond extract and mix briefly to combine. Then add 4 large egg whites and 1 cup buttermilk, and beat on a low speed until the mixture is smooth.
1 tablespoon baking powder and 1/4 teaspoon salt and mix on low speed until just incorporated.
Gradually add 2 1/4 cups cake flour, mixing just until the batter is smooth and no dry spots remain. Do not overmix. Be sure to use a rubber spatula to scrape the sides and bottom of the bowl to ensure everything has been mixed in.
Divide batter evenly among the lined muffin cups, filling each about halfway full.
Bake for 14 to 18 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool completely before frosting.

[yeetvid]

Room temperature ingredients will produce slightly better results.
For a more even cupcake crumb, sift the flour into the batter.
After creaming the butter and sugar, only use a slow speed on your hand mixer to avoid overmixing which will result in a dense cupcake.