Go Back
–+ servings
Moist and Tender White Cupcakes

Moist and Tender White Cupcakes to Elevate Your Celebrations

These Moist and Tender White Cupcakes are perfect for any celebration, featuring a tender crumb and a delicious flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 24 cupcakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 3 cups All-Purpose Flour For a whiter cupcake, use cake flour.
  • 1 teaspoon Baking Soda Leavening agent.
  • 1 teaspoon Baking Powder Additional leavening.
  • ½ teaspoon Salt Enhances flavor.
  • 1 cup Sour Cream Use full-fat for best results.
  • ½ cup Milk Make sure it’s room temperature.
  • 2 teaspoons Clear Vanilla Extract Helps maintain cupcake color.
  • ½ teaspoon Almond Extract Optional flavor enhancer.
  • ½ teaspoon Butter Extract Optional for richness.
  • 4 large Egg Whites Ensure they are at room temperature.
  • 1 cup Granulated Sugar Adds sweetness.
  • ½ cup Vegetable Shortening Keeps cupcakes moist and white.
  • ½ cup Unsalted Butter At room temperature for proper incorporation.

Equipment

  • Oven
  • Muffin pans
  • mixing bowls
  • whisk
  • Mixer
  • cupcake liners
  • Non-stick baking spray

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and prepare two 12-cup muffin pans with cupcake liners and non-stick spray.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a separate bowl, combine sour cream, milk, vanilla extract, almond extract, and egg whites, then mix until smooth.
  4. Cream together sugar, vegetable shortening, and unsalted butter at high speed for about 2 minutes.
  5. Gradually add the dry mixture to the creamed mixture, alternating with the wet ingredients; mix until just combined.
  6. Fill each cupcake liner about ⅔ full with batter and bake for 18-25 minutes, testing doneness with a toothpick.
  7. Cool the cupcakes in the pans for 10 minutes before transferring them to a wire rack.
  8. Once cooled, frost with your favorite icing and enjoy!

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 160mgPotassium: 90mgSugar: 12gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.

Tried this recipe?

Let us know how it was!