White Wedding Cupcakes

White cake is always my first go to when it comes to a dessert cake. This recipe yields a moist cupcake with a fine crumb. The recipe for whipped buttercream is the crowning glory of these cupcakes.

Course Dessert

Cuisine American

Keyword Cupcakes, Vanilla Cupcakes, White Cupcakes

Prep Time 10

Cook Time 22

Cooling Time 20

Total Time 52

Servings

Calories 376kcal

Equipment

Cupcake Pan

Ingredients

2 ¾ cups cake flour 275 g (see note)
2 teaspoons baking powder
¾ teaspoon kosher salt
1 cup unsalted butter room temperature
2 ½ cups granulated sugar 500 g
2 teaspoons vanilla extract
1 teaspoon almond extract
5 large egg whites see note
1 cup milk 225 g , room temperature

For the whipped buttercream

1 cup butter (2 sticks or 226g) , softened
2 tsp pure vanilla extract
1 tsp pure almond extract
32 oz. confectioners sugar sifted
2 Tbsp whole milk can add more if you want a creamier consistency
pinch salt

Instructions

Preheat oven to 350°F.
Prepare muffin tins with liners. (This recipe yields 23 cupcakes.)

Dry ingredients:

In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.

Wet ingredients:

In the bowl of a stand mixer with the paddle attachment, cream together butter, sugar, vanilla, and almond extract until light and fluffy, about 5 minutes. Stop to scrape down the sides of the bowl as needed.
With the mixer on the lowest speed, carefully add in egg whites, one at a time, beating well after each addition, stopping to scrape down the sides of the bowl as needed.

Make the batter:

With the mixer still on low, add ⅓ of the flour mixture into the creamed mixture, then half the milk, another third of the flour mixture, the remaining milk, and then the remaining flour mixture.
Mix just until combined. Stop to scrape down the sides of the bowl as needed.
Using a ¼ cup ice cream scoop or a ¼ measuring cup, fill each lined muffin cup with the batter.

Bake:

Bake for 21-23 minutes, or just until the cupcakes start to brown at the edges and the center springs back when touched.
Remove the cupcakes from the oven and let them cool in the pan for about five minutes. Then, invert onto a wire rack to cool completely before frosting.

For the whipped frosting:

Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)
Add vanilla and almond extract.
With the mixer on low, slowly add in confectioners sugar , milk, and salt; frequently scrape sides and bottom of the bowl.
Once incorporated, whip frosting for at least 3 minutes on medium high to high. (My mixer went for 7 minutes)
If frosting is too thick to spread, gradually beat in additional milk.
Store in refrigerator up to 2 weeks. Rewhip before using.

Notes

To make your own cake flour: measure 1 cup of all-purpose unbleached flour, remove 2 tablespoons of the flour and replace it with 2 tablespoons cornstarch. Sift the mixture together 4 to 5 times to thoroughly blend and aerate the flour, ensuring a light and tender crumb in your baked goods

Often, when a recipe lists egg whites, I buy egg whites in a carton. That way, I'm not stuck with egg yolks and the results turn out great.

Recipe source: I Am Baker

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