White Cupcakes

15 ingredients
12 steps

Ingredients

  • 1 cup (250 mL) all purpose flour
  • 1/2 tsp (2 mL) baking powder
  • 1/4 tsp (1 mL) baking soda
  • Pinch salt
  • 3/4 cup (175 mL) granulated sugar
  • 1/4 cup (50 mL) unsalted butter, at room temperature
  • 2 egg whites
  • 1 tsp (5 mL) almond extract
  • 2/3 cup (150 mL) buttermilk
  • Frosting (see Frosting suggestions, below)
  • Chocolate Glaze
  • Chocolate Fudge Frosting
  • Cookies and Cream Buttercream
  • Strawberry Cream Cheese Buttercream
  • Muffin pan, lined with paper liners

Directions

  1. 1
    Preheat oven to 350F (180C).
  2. 2
    In a small bowl, mix together flour, baking powder, baking soda and salt.
  3. 3
    In a bowl, using an electric mixer, beat together sugar and butter until well combined.
  4. 4
    Add egg whites, one at a time, beating well after each addition.
  5. 5
    Mix in almond extract.
  6. 6
    Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth.
  7. 7
    Scoop batter into prepared pan.
  8. 8
    Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched.
  9. 9
    Let cool in pan on rack for 10 minutes.
  10. 10
    Remove from pan and let cool completely on rack.
  11. 11
    Top cooled cupcakes with frosting.
  12. 12
    Variation: Substitute vanilla for the almond extract.

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