White Cupcakes with Whipped Cream Cheese Frosting Recipe

Introduction

These white cupcakes are soft, moist, and subtly flavored with almond and vanilla, making them perfect for any celebration or a simple treat. Topped with a rich whipped cream cheese frosting, they offer a delicate and delicious bite every time.

Ingredients

• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup butter, room temperature
• 1 cup sugar
• 1/3 cup sour cream (do not use low fat)
• 1 1/2 teaspoons almond extract
• 1 teaspoon vanilla butternut flavoring (or clear vanilla extract)
• 3 egg whites, room temperature
• 1/2 cup milk
• 8 ounces cream cheese, room temperature (do not use low fat or fat free)
• 1 pint heavy whipping cream
• 1 1/4 cups Confectioner’s sugar
• 1 tablespoon instant pudding powder (white chocolate or vanilla)
• 1 teaspoon almond extract

Instructions

1. Step 1: Preheat the oven to 350°F and line muffin cups with cupcake liners.
2. Step 2: In a bowl, combine the flour, baking powder, and salt; set aside.
3. Step 3: Cream the butter and sugar together using a paddle attachment until light and fluffy, about 4 minutes.
4. Step 4: Add the sour cream, almond extract, and vanilla butternut flavoring to the creamed mixture and mix until combined.
5. Step 5: Add the egg whites and beat well on medium speed, scraping down the bowl often.
6. Step 6: Add the flour mixture to the egg white mixture in three batches, alternating with the milk. Beat on low speed for one minute, scraping down the sides to incorporate all ingredients thoroughly.
7. Step 7: Spoon the batter into the paper liners, filling each about two-thirds full.
8. Step 8: Bake for 20 minutes or until a toothpick inserted in the center comes out clean with a few crumbs attached.
9. Step 9: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
10. Step 10: For the frosting, beat the cream cheese and Confectioner’s sugar together until fluffy.
11. Step 11: Add the heavy cream, pudding mix, and almond extract.
12. Step 12: Beat until the frosting thickens and stiff peaks form, then spread or pipe onto the cooled cupcakes.

Tips & Variations

• Use room temperature ingredients for a smoother batter and better rise.
• Try substituting the almond extract with lemon extract for a fresh twist.
• For a dairy-free option, replace sour cream and milk with suitable plant-based alternatives, though texture and taste may vary.
• If you prefer a lighter frosting, fold whipped cream into the cream cheese mixture instead of using all heavy cream.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days to keep the frosting fresh. Let them come to room temperature before serving for the best flavor and texture. If frozen, wrap tightly and thaw overnight in the refrigerator before bringing to room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture and color of the cupcakes, making them denser and less white. For best results, stick to egg whites as specified.

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance. Store them unfrosted in an airtight container at room temperature, then frost just before serving for freshness.

White Cupcakes with Whipped Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.9 from 114 reviews

Delicious and moist white cupcakes topped with a smooth and fluffy whipped cream cheese frosting, perfect for celebrations or everyday treats.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup butter, room temperature
• 1 cup sugar
• 1/3 cup sour cream (do not use low fat)
• 1 1/2 teaspoons almond extract
• 1 teaspoon vanilla butternut flavoring (or clear vanilla extract)
• 3 egg whites, room temperature
• 1/2 cup milk

Whipped Cream Cheese Frosting

• 8 ounces cream cheese, room temperature (do not use low fat or fat free)
• 1 1/4 cups Confectioner’s sugar
• 1 pint heavy whipping cream
• 1 tablespoon instant pudding powder (white chocolate or vanilla)
• 1 teaspoon almond extract

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat before baking the cupcakes.
2. Prepare the muffin cups: Line muffin tins with cupcake liners to prevent sticking.
3. Mix dry ingredients: In a bowl, combine the all-purpose flour, baking powder, and salt. Set aside.
4. Cream butter and sugar: Using a paddle attachment on a mixer, beat the room temperature butter and sugar together until the mixture is light and fluffy, about 4 minutes.
5. Add wet ingredients: Stir in the sour cream, almond extract, and vanilla butternut flavoring into the creamed mixture until fully incorporated.
6. Add egg whites: Gradually add the egg whites and beat on medium speed, scraping down the sides of the bowl regularly to ensure even mixing.
7. Combine flour and milk: Add the flour mixture to the batter in three batches, alternating with the milk. Beat on low speed for about one minute, scraping down the bowl as needed to ensure all ingredients are well mixed.
8. Fill cupcake liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
9. Bake: Place the cupcakes into the preheated oven and bake for 20 minutes, or until a toothpick inserted in the center comes out clean with a few crumbs attached.
10. Cool cupcakes: Remove cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
11. Prepare frosting: Beat the cream cheese and Confectioner’s sugar together until fluffy. Add the heavy whipping cream, instant pudding powder, and almond extract. Continue beating until the frosting thickens and stiff peaks form.
12. Frost cupcakes: Once the cupcakes are completely cooled, frost them generously with the whipped cream cheese frosting using a spatula or piping bag.

Notes

• Use full-fat sour cream and cream cheese to ensure the best texture and flavor.
• Make sure egg whites and butter are at room temperature for better mixing and volume.
• For a different flavor, swap almond extract with pure vanilla extract.
• Frost cupcakes just before serving to keep frosting fresh and stable.
• Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Keywords: white cupcakes, cream cheese frosting, almond extract, moist cupcakes, easy cupcake recipe