These white cupcakes are a dreamy blend of fluffy texture and delicate sweetness, perfect for any occasion. With just 15 minutes of prep and 17 minutes of baking, you’ll have a dozen golden-topped treats ready to enjoy. Each bite offers a light, airy crumb that melts in your mouth, complemented by a subtle vanilla aroma.
Ideal for celebrations or a simple afternoon indulgence, these cupcakes are as versatile as they are delicious. Their rich, buttery flavor pairs beautifully with frosting or fresh fruit, making them a crowd-pleaser. Plus, at just 183 calories per serving, you can savor every bite guilt-free. Whip up a batch and let the comforting aroma fill your kitchen in no time!
Ingredients for White Cupcakes
- 3 Tablespoons (42 g) unsalted butter (softened to room temperature)
- ¾ cup (150 g) granulated sugar
- ¼ cup (60 ml) neutral cooking oil (avocado, canola, or vegetable oil)
- 1 ½ teaspoons clear vanilla (see note)
- ¼ teaspoon almond extract (optional)
- 1 ½ cups (172 g) cake flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120 ml) buttermilk (room temperature preferred)
- 3 large egg whites (room temperature preferred)
- ½ batch vanilla frosting (or your favorite frosting)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a 12-count muffin tin with paper liners. Set aside.
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the butter until smooth and creamy.
- Add the sugar and oil, and beat until creamy and well-combined.
- Stir in the vanilla and almond extract until combined.
- In a separate medium-sized bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Add about a third of the flour mixture to the butter/sugar mixture and gently fold with a spatula until just combined. Add half of the buttermilk and fold again. Repeat until all the flour mixture and buttermilk are incorporated, being careful not to over-mix.
- In another bowl, beat the egg whites on low speed, gradually increasing to high speed, until stiff peaks form (the mixture will be thick, fluffy, and hold its shape).
- Gently fold the egg whites into the batter using a spatula, scraping the sides and bottom of the bowl to ensure everything is combined. Avoid over-mixing.
- Evenly divide the batter into the prepared muffin tin, filling each liner no more than ¾ full.
- Bake on the center rack for 17 minutes, or until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs.
- Allow the cupcakes to cool completely before decorating with frosting.
Frosting and Topping Ideas to Elevate Your Cupcakes
While vanilla buttercream is a classic choice, consider experimenting with other frostings like cream cheese frosting or chocolate ganache for a richer flavor. For a fruity twist, top with fresh berries or a dollop of lemon curd. Sprinkles, edible glitter, or crushed nuts can add a fun and festive touch!
Storage Tips to Keep Your Cupcakes Fresh
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. If frosted, refrigerate them for up to 3 days, but let them come to room temperature before serving for the best texture. For longer storage, freeze unfrosted cupcakes in a freezer-safe bag for up to 2 months—thaw at room temperature before decorating.
Time-Saving Hacks for Busy Bakers
To streamline the process, measure all your ingredients before starting (mise en place). Use a cookie scoop to evenly portion the batter into the liners, ensuring consistent baking. If you’re short on time, swap homemade frosting for a high-quality store-bought option—just add your own personal touch with toppings!
Recipe Variations to Mix Things Up
For a citrusy twist, add 1 teaspoon of lemon zest to the batter. If you’re a chocolate lover, fold in ½ cup of mini chocolate chips before baking. For a nutty flavor, replace the almond extract with hazelnut extract or sprinkle chopped almonds on top of the frosting.
Essential Equipment for Perfect Cupcakes
Ensure you have a stand mixer or hand mixer for beating the butter and egg whites to the right consistency. A 12-count muffin tin and paper liners are must-haves for baking. A silicone spatula is perfect for gently folding in the egg whites without deflating them.
White Cupcakes
Ingredients
- 3 Tablespoons unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 1/4 cup neutral cooking oil avocado, canola, or vegetable oil
- 1 1/2 teaspoons clear vanilla see note
- 1/4 teaspoon almond extract optional
- 1 1/2 cups cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk room temperature preferred
- 3 large egg whites room temperature preferred
- 1/2 batch vanilla frosting see note or your favorite frosting
Instructions
- Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners. Set aside.
- Place butter in a large mixing bowl (or the bowl of your stand mixer fitted with the paddle attachment) and use an electric mixer to beat the butter until smooth and creamy.
- Add sugar and oil and beat until creamy and well-combined.
- Add vanilla and almond extract and stir until combined.
- In a separate, medium-sized mixing bowl, whisk together cake flour, baking powder, baking soda, and salt.
- Add a portion (about a third) of the flour mixture to the butter/sugar mixture and use a spatula to gently fold into the batter until just combined. Add about half of the buttermilk and fold again using a spatula. Repeat, gently mixing by hand until all of the flour mixture and buttermilk have been added and the batter is just combined.
- In a separate mixing bowl (see note), use an electric mixer to beat egg whites on low-speed, gradually increase to high speed and continue to beat until stiff peaks form (batter will be thick, voluminous, fluffy, and the peak that forms when you remove the beater from the mixture will hold its shape and not fold in on itself).
- Use a spatula to gently fold the egg whites into your batter. Be sure to scrape the sides and bottom of the bowl so all ingredients are thoroughly combined, but take care to not over-mix.
- Evenly divide the batter into the prepared cupcake tin, filling not more than 3/4 of the way full.
- Bake in center rack of 350F (175C) preheated oven for 17 minutes, or until a toothpick inserted in the center comes out mostly clean or with a few moist crumbs.
- Allow cupcakes to cool completely before decorating with frosting (I used my vanilla buttercream frosting).