Description
Delicious white vanilla cupcakes that are light and fluffy.
Ingredients
Scale
- 2 ¾ cups (275 g) cake flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 ½ cups (500 g) granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 5 large egg whites
- 1 cup (225 g) milk, room temperature
Instructions
- Preheat your oven to 350°F (175°C).
- Line a cupcake pan with cupcake liners.
- In a bowl, whisk together cake flour, baking powder, and salt.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add vanilla and almond extracts, mixing well.
- Add egg whites one at a time, mixing well after each addition.
- Alternate adding flour mixture and milk, starting and ending with flour.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely before frosting.
Notes
- Store in an airtight container for up to 3 days.
- These cupcakes can be frozen for up to 2 months.
- Consider adding frosting of your choice for decoration.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
Keywords: White Vanilla Cupcakes