Description
Delight in these fluffy and moist white cupcakes that are perfect for any occasion. With a hint of almond extract, these bakery-style treats are sure to be a hit with everyone.
Ingredients
Units
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup whole milk
- 1/4 cup sour cream
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Mix Wet Ingredients: In a large bowl, cream the butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Mix in vanilla and almond extract.
- Combine Wet and Dry Ingredients: In a small bowl, combine milk and sour cream. Add the dry ingredients to the wet ingredients in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Bake: Divide batter evenly among the liners, filling each about 2/3 full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- These cupcakes pair beautifully with vanilla or cream cheese frosting.
- For extra fluffy cupcakes, make sure all ingredients are at room temperature.
- Almond extract enhances the classic bakery-style flavor but can be omitted.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 17g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg
