Moist White Cupcakes (Wedding Cake Style) – Almond-Vanilla with Whipped Cream Cheese Frosting
These dreamy white cupcakes are soft, moist, and delicately flavored with almond and vanilla, reminiscent of a slice of Southern wedding cake but served in individual handheld portions. Perfectly paired with a luscious whipped cream cheese frosting, they are an irresistible treat ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American - Southern
Ingredients
Scale
White Cupcakes
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup butter, room temperature
- 1 cup sugar
- ⅓ cup sour cream (do not use low fat)
- 1 ½ teaspoons almond extract
- 1 teaspoon vanilla-butternut flavoring or clear vanilla extract
- 3 egg whites, room temperature
- ½ cup milk
Whipped Cream Cheese Frosting
- 8 ounces cream cheese, room temperature (do not use low fat or fat free)
- 1 pint heavy whipping cream
- 1 ¼ cups confectioner’s sugar
- 1 tablespoon instant pudding powder (white chocolate or vanilla)
- 1 teaspoon almond extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Line muffin cups with cupcake liners to ensure easy removal and an attractive presentation.
- Mix Dry Ingredients: In a bowl, combine the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using the paddle attachment of your mixer, cream the room temperature butter and sugar together on medium speed for about 4 minutes or until the mixture is light and fluffy. This process is critical for adding air and achieving a tender cupcake texture.
- Add Wet Flavorings: Incorporate sour cream, almond extract, and vanilla-butternut flavoring into the creamed butter and sugar mixture. Mix until just combined to maintain the batter’s fluffiness.
- Incorporate Egg Whites: Add the egg whites to the batter and beat well on medium speed, scraping down the bowl frequently to ensure even mixing.
- Combine Flour Mixture and Milk: Add the flour mixture to the egg white mixture in three batches, alternating with the milk. Beat on low speed for about one minute, scraping down the bowl as needed to fully incorporate all ingredients without overmixing.
- Fill Cupcake Liners and Bake: Spoon the batter into the prepared liners, filling each about two-thirds full. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs clinging to it.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before applying frosting.
- Prepare Whipped Cream Cheese Frosting: Beat the cream cheese and confectioner’s sugar together until the mixture is fluffy. Add the heavy cream, instant pudding powder, and almond extract. Continue beating until the frosting thickens and stiff peaks form.
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the whipped cream cheese frosting. Serve immediately or refrigerate until ready to serve.
Notes
- Storage: Cupcakes are best enjoyed fresh or frozen the same day. Store unfrosted cupcakes at room temperature for 1-2 days or refrigerate if frosted with cream cheese frosting.
- You can freeze unfrosted cupcakes in layers separated by waxed paper for up to three months. Do not frost before freezing to preserve texture and flavor.
- Tips: Ensure all ingredients are at room temperature before beginning for optimal mixing and texture.
- Cream butter and sugar for at least 3 to 4 minutes to incorporate enough air for fluffiness.
- Mix gently and avoid overmixing to prevent breaking air bubbles in the batter, which can make cupcakes dense.
- Watch baking time carefully; cupcakes are done when a toothpick inserted comes out clean or with a few moist crumbs.
- Use a scoop to fill liners evenly, about a scant ¼ cup batter per cupcake, for uniform size.