Moist and Tender White Cupcakes
Sour cream and almond extract give these white cupcakes a moist, tender crumb and pure white color.
Ingredients
- 3 cups all-purpose flour 360g (or 3 cups + 6 tablespoons cake flour for whiter cupcakes)
- 1/4 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream 120g, room temperature (not low fat)
- 1/2 cup milk 120ml, room temperature
- 2 teaspoons clear vanilla extract or regular, but will add color
- 1/4 teaspoon almond extract or emulsion
- 1 teaspoon butter extract or emulsion optional, adds butter flavor
- 6 large egg whites room temperature
- 2 cups granulated sugar 400g
- 2/3 cup vegetable shortening 150g, adds moisture, keeps cupcakes white
- 1/3 cup unsalted butter 75g, room temperature
Instructions
Preheat Oven and Prep Tins:
Heat oven to 350°F (175°C). Prepare two 12-cup muffin tins with paper liners and mist them very lightly with non-stick baking spray.Whisk Dry Ingredients:
In a medium bowl, combine flour, baking soda, baking powder, and salt with a whisk. Set aside.Mix Wet Ingredients:
In a large liquid measuring cup or small bowl, mix together sour cream, milk, extracts, and egg whites with a whisk. Set aside.Cream Sugar and Fats:
In another large bowl, use an electric mixer on medium-high to high speed to cream sugar, shortening, and butter for about 2 minutes until the mixture is light and airy.Alternately Combine Mixtures:
Add the dry and wet mixtures alternately to the creamed mixture, beginning and ending with the dry: incorporate half the dry mix on medium speed until just blended (15-20 seconds). Pour in all of the liquid mix and beat on medium until just combined (roughly 20 seconds). Add the remaining dry mix and beat on medium until fully incorporated (15-20 seconds). Scrape down the bowl and mix for an additional 10 seconds. Avoid overmixing; the batter need not be completely smooth.Bake and Cool Cupcakes:
Fill each liner about two-thirds full. Bake at 350°F (175°C) for 18-25 minutes, checking at 15 minutes. Cupcakes are ready when the edges are lightly golden, the tops feel firm to the touch, and a toothpick inserted into the center comes out with a few moist crumbs or clean (no raw batter). Remove from the oven and let cool in the pans on wire racks for 10 minutes, then transfer the cupcakes to the racks to cool fully before applying frosting.Frost Cupcakes:
Apply frosting to cooled cupcakes using a piping bag or spoon. Refer to the notes for frosting suggestions and ingredient details.
Notes
Frosting options and ingredient details are not provided in this recipe card. For whiter cupcakes, opt for cake flour and clear vanilla extract. Avoid overmixing the batter to prevent dense or sunken cupcakes.