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!
8ouncescream cheeseroom temperature - do not use low fat or fat free
1pintheavy whipping cream
1 ¼cupsConfectioner's sugar
1tablespooninstant pudding powderwhite chocolate or vanilla
1teaspoonalmond extract
Instructions
White Cupcakes
Preheat the oven to 350F.
Line muffin cups with cupcake liners.
Combine flour, baking powder, and salt in a bowl - set aside.
Cream butter and sugar together with the paddle attachment until light and fluffy, about 4 minutes.
Add the sour cream, almond extract, and vanilla-butternut flavoring to the creamed mixture.
Mix until combined.
Add the egg whites and beat well on medium speed, 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.
Spoon batter into paper liners ⅔ 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
Storage:Cupcakes will store at room temperature for a day or two but they are at their best when eaten or frozen the day they are made. If they are frosted with cream cheese frosting it's best to keep them refrigerated.You can freeze these for up to three months. Just bake them and place them in layers in a freezer container with waxed paper between each layer of cupcakes.Don't frost them before freezing.Tips:
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 ¼ 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.