These moist white cupcakes are made from scratch with sour cream and a hint of almond with a moist, tender crumb, perfect for weddings, birthdays and showers.
These cupcakes are a go-to for so many things. They’re perfect for weddings, bridal showers, baby showers, birthdays or really any other gathering.
There’s something timeless and classic about a velvety textured white cupcake topped with white frosting.
Why You’ll Love These Cupcakes!
- Classic Flavor: Perfect for weddings, birthdays, or any celebration.
- Delicate Flavor: A subtle hint of almond adds a unique touch.
- Soft and Moist: The combination of sour cream makes for a super tender crumb.
- Versatile Base: The batter pairs beautifully with various frostings and fillings.!
Pro Tip
To get the whitest cupcakes possible: Make sure not to get any egg yolks into the batter, use clear vanilla extract and go for cake flour instead of all-purpose flour. Personally, I like the texture of all-purpose flour more, but if you want a super white cupcake, go with the cake flour.
Recipe
Moist and Tender White Cupcakes
Ingredients
- 3 cups all-purpose flour (or use 3 cups + 6 tablespoons cake flour for even whiter cupcakes)
- ¼ teaspoon baking soda
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup sour cream, room temperature (not low fat sour cream)
- ½ cup milk, room temperature
- 2 teaspoons clear vanilla extract (can use regular vanilla extract, but it will add a little color to the cupcakes)
- ¼ teaspoon almond extract or emulsion (optional however this is what will give these cupcakes a wedding cake flavor and it’s my secret ingredient-see notes section)
- 1 teaspoon butter extract or emulsion (optional, but can add a bit of butter flavoring)
- 6 large egg whites, room temperature
- 2 cups granulated sugar
- ⅔ cup vegetable shortening (this adds moisture and keeps the cupcakes white in color-see notes section.)
- ⅓ cup unsalted butter room temperature
Instructions
- Preheat the oven to 350 degrees F.
- Add cupcake liners to two (12 count) cupcake pans and spray them very lightly with non-stick baking spray.
- In a medium-sized mixing bowl, add the dry ingredients (flour, baking soda, baking powder and salt). Whisk well and set aside.
- In a large measuring cup or a small bowl, add the sour cream, milk, extracts and egg whites. Whisk well and set aside.
- In a separate large mixing bowl, add the sugar, vegetable shortening and room temperature butter and mix with an electric mixer on medium-high to high speed for approximately 2 minutes until light and fluffy.
- Alternately add in the dry mixture and the liquid mixture to the butter/sugar mixture, starting and ending with the dry mixture as follows:
- Add ½ of the dry mixture to the butter/sugar mixture and mix on medium speed just until combined (about 15-20 seconds or so). Add in all of the liquid mixture and mix on medium speed only until just combined (about 20 seconds or so). Add the last ½ of the dry mixture and mix on medium speed until well combined (about 15-20 seconds or so).
- Scrape down the sides of the bowl and mix again only for about 10 seconds or so.
- (Be very careful only to mix until well combined. Mixing scratch cake batter too long and at too high of a speed can cause the cake to come out dense, rubbery or to fall in the middle. Mixing a minute or longer is too long. The batter does not need to be perfectly smooth when mixing scratch cake batter, it just needs to be well combined.)
- Fill the cupcake liners about ⅔ of the way full. Bake at 350 degrees F for approximately 18-25 minutes. Ovens vary, so start checking at about 15 minutes to be safe. Cupcakes are finished baking when they are slightly golden around the edges, the tops are slightly firm to the touch and a toothpick inserted into one of the middle cupcakes comes out with a few moist crumbs on it or clean, but no raw batter. If the toothpick comes out with some moist crumbs, go ahead and pull the cupcakes out. You do not have to wait for the cupcake to come out completely clean as that can actually overbake cupcakes and cakes. Just make sure there is no raw batter on the toothpick.
- Remove the cupcakes from the oven and set the pans on wire racks to cool for about ten minutes, then take the cupcakes out of the pans and let them cool completely on wire racks before adding the frosting.
- Pipe or spoon frosting onto cooled cupcakes. See the notes section for frosting options and ingredient information.
Notes
Nutrition
How to Share
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How to make these cupcakes with step-by-step photos
(The full printable instructions are in the recipe card above.)
Step 1:
Preheat your oven to 350°F (175°C). Line two 12-cup muffin pans with cupcake liners and lightly spray with non-stick baking spray.
Step 2:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3
In a separate bowl or large measuring cup, combine the sour cream, milk, clear vanilla extract, almond extract (if using), butter extract (if using), and egg whites. Whisk until well blended.
Step 4
In a large mixing bowl, beat the sugar, vegetable shortening, and butter together on medium-high speed for about 2 minutes, until light and fluffy.
Step 5
Alternately add the dry and wet mixtures to the creamed butter and sugar, starting and ending with the dry ingredients. Mix each addition until just incorporated. Be careful not to overmix.
Step 6
Fill each cupcake liner about ⅔ full with batter. Bake for 18-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 7
Allow the cupcakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool.
Step 8
Once the cupcakes are cooled, add frosting.
Tips & FAQs:
If you want to use butter instead of shortening, you can absolutely do that. Just replace the shortening with butter. You will not get white cupcakes though and it may not turn out quite as moist as it would have had you used the shortening. If you are looking for a vanilla cupcake recipe though that uses all butter, you can find that recipe here: Vanilla Bean Cake
No, but it adds a subtle flavor reminiscent of traditional wedding cakes. If you prefer, you can omit it.
No, but it adds a subtle flavor of butter to the cupcakes.
Yes, but just know that it could add a little color to the cupcakes.
Sour cream is best in this recipe as it helps make a very moist cupcake and gives a little flavor. If you don’t have access to it, you can use plain yogurt, but use the full-fat yogurt instead of the low fat or fat free type.
Cupcakes are finished baking when they are slightly golden around the edges, the tops are slightly firm to the touch and a toothpick inserted into one of the middle cupcakes comes out with a few moist crumbs on it or clean, but no raw batter. If the toothpick comes out with some moist crumbs, go ahead and pull the cupcakes out. You do not have to wait for the cupcake to come out completely clean as that can actually overbake cupcakes and cakes. Just make sure there is no raw batter on the toothpick.
This recipe is written specifically for cupcakes and has a bit less liquid than I would normally use for a layer cake. If you’d like the layer cake version of these cupcakes, you can see that here: Moist White Cake
Cupcakes are best served the day or day after they’re made. Cupcakes tend to dry out quicker than layer cakes. Having said that, you can make them a couple days ahead of time, but be sure to keep them in an airtight container.
To freeze, add them to a freezer bag and place in the freezer. To thaw, remove the cupcakes from the freezer bag and immediately place them into a container with a lid, then allow to defrost at room temperature.
These cupcakes will keep for a few days, covered at room temperature. Keep them in an airtight container, so they don’t dry out.
Wedding Cake Frosting
Whipped Vanilla American Buttercream Frosting
Best Vanilla Bean Buttercream Frosting
Bright White Heat Stable Buttercream
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