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White Cupcakes Recipe

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
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 437kcal
Author Marye Audet-White


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


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.
    properly creamed butter for yellow cake recipe
  • 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.


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


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