White Cupcakes Recipe with Cream Cheese Icing

This classic white cupcakes recipe is simply the best. The cake is moist, fluffy, and tender all at the same time and the flavor is a traditional combination of almond and vanilla – plus I’ve got a tip that will give your cake so much flavor people will be begging to know how you do it. These classic cupcakes are topped with a creamy-rich, whipped cream cheese icing that has the consistency of Swiss buttercream but is SO much easier! These sweet little white cupcakes are exactly right for birthdays, weddings, baby showers, Mother’s Day – or any occasion when a homemade cupcake is appropriate… (every dang day!)

For this recipe you’ll need:  all-purpose flour, baking powder, salt, unsalted butter, sugar, sour cream, almond extract, vanilla-butternut flavoring, egg whites, milk, cream cheese, heavy whipping cream, Confectioner’s sugar, white chocolate instant pudding powder

White Cake for Special Occasions

White cake makes everything seem like a special occasion – and these cupcakes are no exception. I used to think that white cake was difficult to make and so it was the one cake mix I bought for years. Once I found this recipe I realized that not only was white cake just as easy to make as any other cake but homemade white cake is WAY more delicious than a mix!

I’m planning on making this white cupcakes recipe for Easter and, like I did here, tinting the frosting in pastels. We generally try to do a big family dinner after church on Easter Sunday and not much else now that the kids (and grandkids that live here) are beyond the Easter Bunny stage. It’s a much more casual affair than it used to be, for sure!

By the way? You’ll find even more recipes for cupcakes in my 50 Best Cupcake Recipes post. Chocolate #6 is simply amazing!

Easter Traditions

When I was little Easter meant a new dress with a starched petticoat so it stood out like an upside down cupcake liner. There’d be a new pair of shiny patent leather shoes, ruffly socks, a hat, and white gloves. I can’t tell you how many years of pictures there are that attest to that exact mode of dress on Easter Sunday!

When my kids were small I dressed them up, too. Nowadays, though, things seem to be getting increasingly casual with people wearing jeans and shorts to church – even on Easter.

I haven’t decided how I feel about that (even though it’s none of my business). I guess I’m kind of sad that so many social graces have been lost over the years.

I can’t prove that wearing gloves to church on Easter would make our society less crazy or that lingering around the dinner table after a big family meal would solve so many of our problems but I don’t think it would hurt. Adults and kids alike want to know they belong somewhere, to someone, and home is a predictable place. I think having traditions like Sunday dinner helps that happen.

And… this white cupcake recipe should be a tradition, too.

White Cupcakes Recipe FAQs

Here are some of the most frequently asked questions about homemade cupcakes.

What other flavorings can I use?

If you want that traditional wedding cake flavor you’ll want to stick with what I’ve done with a mixture of almond and vanilla but if you are adventurous you can use any clear flavoring you’d like.

• Coconut flavoring is really good! 
• Vanilla-butternut flavoring adds a flavor to these cupcakes that everyone loves but no one can quite put their finger on!
• Almond works well but use just about 1/4 teaspoon because it’s strong.
• Rosewater – in the days before vanilla was a thing (ie: a very long time ago) people used to flavor desserts with rosewater
• Orange water – this also gives them a delicate, old fashioned flavor.

Tips for Perfect Cupcakes

Here are some tips for creating perfect cupcakes from this white cupcake recipe!

• Use the highest quality ingredients you can afford. It makes a difference in the taste – especially in a white cupcakes recipe because there are no strong flavors to offset butter that’s slightly off or an artificial vanilla flavoring.
• Make sure your ingredients are at room temperature before beginning. This is important!
• Be sure to cream the butter and sugar long enough – 3 to 4 minutes!
• Mix gently! Cupcakes are made fluffy by air bubbles. If you mix them too long you’ll break all the bubbles and your cupcakes will be tough. Always mix on low speed just until your batter is blended and then if you need to mix a little more do it by hand.
• Don’t overbake!! If no wet batter is on a toothpick when you check them they’re done — even if a few crumbs cling to the toothpick.
• Use a scoop to fill the cupcake liners so that they are all the same size. The measurement is about a scant 1/4-cup of batter for each cupcake.
• Bake in the center of your oven.
• If your cupcakes rise unevenly one of 3 things has happened – uneven heat, too hot of an oven, or your oven isn’t level. You can try turning your pans during baking to keep them baking evenly, get an oven thermometer to check that the temperature is correct, and if you live in an old house like I do you’ll just want to get used to uneven cupcakes since there is NOTHING that’s level in an old house.
• Let cool completely before frosting.
• Kids’ birthday? Try these cute, edible Minion cupcake toppers
• Food Network has more great baking tips, too.

More Unique Cupcake Recipes

• Mexican Hot Chocolate – these airy cupcakes are topped with a thick spiral of Mexican Hot Chocolate buttercream and a smidge of marshmallow buttercream to really give you that hot chocolate experience!
• Copycat Twinkies – tender, buttery spongecake is filled with a light and fluffy marshmallow whip and topped with marshmallow buttercream… So yummy.
• Coconut Key Lime – sweet coconut cupcakes with a key lime curd filling and Key Lime Swiss buttercream.
• Chocolate Cherry– moist chocolate cupcakes are topped with a decadent puff of creamy maraschino cherry buttercream frosting
• Black Forest – So good that people will swear you’ve been taking culinary classes but so easy that you can finish them in time for dinner!

Used in This Recipe

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This cupcake scoop is perfection. The plunger actually scraps out any batter on the scoop and gets it all into the cupcake pans!

White Cupcakes Recipe

These homemade white cupcakes are SO good! Another favorite of mine, that would be SO amazing for Mother’s Day, is this Rose Gold Velvet cupcake recipe with spice and rose flavors.

If you love this recipe please give it 5 stars!

4 from 9 votes

White Cupcakes Recipe

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Easy white cupcakes flavored with almond and vanilla are moist and tender. They’ll taste great with any icing but try this whipped cream cheese icing – it’s an amazing combination!

Course Dessert – Cupcakes

Cuisine American – Southern

Keyword party recipes,white cake

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 12

Calories 437

Author Marye Audet-White

As an Amazon Associate I earn from qualifying purchases.

Ingredients

White Cupcakes

• 1 1/4 cups flour, , all-purpose
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, ,room temperature
• 1 cup sugar
• 1/3 cup sour cream, , do not use low fat
• 1 1/2 tsp almond extract
• 1 teaspoon vanilla – butternut flavoring, , or vanilla
• 3 egg whites, , room temperature
• 1/2 cup milk

Whipped Cream Cheese Frosting

• 8 ounces cream cheese, , room temperature – do not use low fat or fat free
• 1 pint heavy whipping cream
• 1 1/4 cups Confectioner’s sugar
• 1 tablespoon instant pudding powder, white chocolate or vanilla
• 1 teaspoon almond extract

US Customary – Metric

Instructions

White Cupcakes

• Preheat the oven to 350F.
• Line muffin cups with cupcake liners.
• Combine the flour, baking powder, and salt in a bowl – set aside.
• Cream the butter and sugar together until fluffy, about 4 minutes.
  
• Add the sour cream, almond extract, and vanilla-butternut flavoring.
• Mix until combined.
• Add the egg whites and beat well, scraping down the bowl often.
• Add the flour mixture to the egg white mixture in 3 batches, alternating with the milk.
• Beat on low speed for a minute, scraping down the sides to ensure all the ingredients are incorporated into the batter.
• Fill the cupcake liners 2/3 of the way up.
• Bake for 20 minutes, or until a toothpick inserted in the center comes out clean with a few crumbs clinging to it.
• Remove the cupcakes from the oven and let cool 5 minutes before removing from the pan.
• Cool completely before frosting.

Whipped Cream Cheese Frosting

• Beat the cream cheese, and Confectioner’s sugar until fluffy.
• Add the cream, pudding mix, and almond extract.
• Beat until it thickens and stiff peaks form.

Notes

Cupcakes may be frozen for up to 3 months unfrosted. Any leftover frosted cupcakes or frosting should be kept in the refrigerator.

Nutrition

Calories: 437kcal | Carbohydrates: 43g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 92mg | Sodium: 165mg | Potassium: 171mg | Sugar: 31g | Vitamin A: 1045IU | Vitamin C: 0.2mg | Calcium: 95mg | Iron: 0.7mg

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