Moist and Tender White Cupcakes Recipe

Introduction

These moist and tender white cupcakes are perfect for any celebration or just a sweet treat. They stay wonderfully soft and have a subtle vanilla and almond flavor that pairs beautifully with your favorite frosting.

Ingredients

• 3 cups all-purpose flour (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, room temperature (not low fat)
• 1/2 cup milk, room temperature
• 2 teaspoons clear vanilla extract (regular vanilla can be used, but adds color)
• 1/4 teaspoon almond extract or emulsion
• 1 teaspoon butter extract or emulsion (optional)
• 6 large egg whites, room temperature
• 2 cups granulated sugar
• 2/3 cup vegetable shortening
• 1/3 cup unsalted butter, room temperature

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Line two 12-cup cupcake pans with liners and lightly spray with non-stick baking spray.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Step 3: In a large measuring cup or small bowl, whisk the sour cream, milk, vanilla, almond extract, butter extract, and egg whites. Set aside.
4. Step 4: In a large mixing bowl, beat the sugar, vegetable shortening, and butter on medium-high speed for about 2 minutes until light and fluffy.
5. Step 5: Add half of the dry ingredients to the butter mixture and mix on medium speed until just combined (15-20 seconds).
6. Step 6: Add all of the liquid mixture and mix on medium speed until just combined (about 20 seconds).
7. Step 7: Add the remaining dry ingredients and mix on medium speed until well combined (15-20 seconds).
8. Step 8: Scrape down the bowl sides and mix again briefly (about 10 seconds). Be careful not to overmix, as this can make cupcakes dense or rubbery.
9. Step 9: Fill cupcake liners about two-thirds full and bake at 350 degrees F for 18-25 minutes. Start checking at 15 minutes; cupcakes are done when slightly golden at edges, tops are firm, and a toothpick inserted comes out with a few moist crumbs or clean.
10. Step 10: Remove cupcakes from oven and cool in pans on wire racks for 10 minutes. Then transfer cupcakes to wire racks to cool completely before frosting.
11. Step 11: Frost as desired once cooled.

Tips & Variations

• Using a mix of all-purpose and cake flour will create whiter cupcakes.
• Vegetable shortening adds moisture while keeping the cupcakes white in color.
• Be careful not to overmix the batter to avoid dense cupcakes.
• Clear vanilla extract preserves the cupcakes’ white color, but regular vanilla works if you don’t mind a slight color change.
• Try almond or butter extract to add subtle flavor notes.

Storage

Store cooled cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. When reheating refrigerated cupcakes, let them come to room temperature or warm briefly in the microwave to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture and color, making the cupcakes less white and possibly denser. Egg whites help keep the cupcakes light and white.

Why is vegetable shortening used instead of all butter?

Vegetable shortening helps maintain moisture and keeps the cupcakes a bright white color. Butter alone can add yellowness and may affect the texture slightly.

Moist and Tender White Cupcakes Recipe

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★★★★★

4.8 from 109 reviews

These Moist and Tender White Cupcakes are light, fluffy, and perfectly tender, made with a combination of all-purpose flour and optional cake flour for extra whiteness. Featuring a blend of sour cream, egg whites, and vegetable shortening, they maintain their moisture and delicate texture while staying beautifully white. Ideal for any celebration, these cupcakes bake up evenly with a subtle vanilla and almond flavor, ready to be topped with your favorite frosting.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 24 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour (or 3 cups + 6 tablespoons cake flour for even whiter cupcakes)
• 1/4 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup sour cream, room temperature (not low fat)
• 1/2 cup milk, room temperature
• 2 teaspoons clear vanilla extract (can substitute regular vanilla extract, but will add a slight color)
• 1/4 teaspoon almond extract or emulsion
• 1 teaspoon butter extract or emulsion (optional, adds buttery flavor)
• 6 large egg whites, room temperature

Fat and Sugar

• 2 cups granulated sugar
• 2/3 cup vegetable shortening (adds moisture and keeps cupcakes white)
• 1/3 cup unsalted butter, room temperature

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F. Line two 12-cup cupcake pans with cupcake liners and lightly spray the liners with non-stick baking spray to prevent sticking.
2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly blended. Set aside.
3. Mix Wet Ingredients: In a large measuring cup or small bowl, whisk together sour cream, milk, clear vanilla extract, almond extract, butter extract, and egg whites until smooth. Set aside.
4. Cream Sugar and Fats: In a separate large mixing bowl, use an electric mixer on medium-high to high speed to cream together the granulated sugar, vegetable shortening, and unsalted butter for about 2 minutes until the mixture is light and fluffy.
5. Combine Dry and Wet Mixtures with the Crema: Add half of the dry ingredients to the creamed butter and sugar mixture and mix on medium speed just until combined (about 15-20 seconds). Then add all of the wet mixture and mix on medium speed until just incorporated (about 20 seconds). Next, add the remaining dry ingredients and mix on medium speed until well combined (about 15-20 seconds).
6. Final Mix and Scrape: Scrape down the sides of the bowl and mix the batter once more for about 10 seconds to ensure everything is incorporated without overmixing, which can cause dense or rubbery cupcakes.
7. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
8. Bake: Place the pans in the preheated oven and bake for 18-25 minutes. Start checking cupcakes around 15 minutes. They are done when edges are slightly golden, tops are firm to the touch, and a toothpick inserted into the center comes out with a few moist crumbs or clean but no wet batter.
9. Cool: Remove the pans from the oven and let them cool on wire racks for about 10 minutes. Then remove the cupcakes from the pans and let them cool completely on wire racks before frosting.
10. Frost: Once cooled, frost the cupcakes with your favorite frosting by piping or spooning it on. Refer to the notes section for frosting recommendations.

Notes

• Using vegetable shortening in addition to butter helps keep the cupcakes moist and maintains their pure white color.
• Do not overmix the batter to avoid dense or rubbery cupcakes; mixing just until combined is essential.
• Start checking your cupcakes early for doneness as oven temperatures can vary.
• Clear vanilla extract is used to maintain whiteness, but regular vanilla extract can be substituted if needed.
• For frosting, classic buttercream or cream cheese frosting pairs beautifully with these cupcakes.

Keywords: white cupcakes, moist cupcakes, tender cupcakes, vanilla cupcakes, homemade cupcakes, fluffy cupcakes, dessert recipe