White Cupcakes with Whipped Cream Cheese Frosting Recipe

Introduction

These light and fluffy white cupcakes are perfect for any celebration or a sweet treat anytime. Their delicate almond and vanilla flavors paired with a creamy whipped cream cheese frosting make them irresistible. Easy to bake and sure to impress, these cupcakes are a classic favorite.

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 (for frosting)

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: Using a paddle attachment, cream the butter and sugar together 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.
7. Step 7: Spoon the batter into the cupcake liners, filling them 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 cupcakes from the oven and let cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
10. Step 10: To make the frosting, beat the cream cheese and Confectioner’s sugar until fluffy.
11. Step 11: Add the heavy whipping cream, instant pudding powder, and almond extract. Beat until the mixture thickens and stiff peaks form.
12. Step 12: Frost the completely cooled cupcakes with the whipped cream cheese frosting.

Tips & Variations

• For extra almond flavor, toast some almond slices and sprinkle them on top of the frosted cupcakes.
• If you prefer, substitute vanilla butternut flavoring with clear vanilla extract for a classic vanilla taste.
• Ensure all dairy ingredients are at room temperature to improve the texture of your batter and frosting.
• Use a stand mixer for easier folding and better mixing results.

Storage

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving. You can keep unfrosted cupcakes at room temperature for 1-2 days in a sealed container or freeze them for up to 2 months. Thaw completely before frosting.

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 light. For the best results and the traditional white cupcake look, stick to egg whites.

What if I don’t have butternut flavoring?

You can substitute with clear vanilla extract or pure vanilla extract. The cupcakes will still taste delicious, though the butternut adds a unique richness.

White Cupcakes with Whipped Cream Cheese Frosting Recipe

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4.7 from 51 reviews

Delight in these classic white cupcakes made with a tender crumb, flavored with almond and vanilla-butternut extracts, and topped with a smooth and fluffy whipped cream cheese frosting. Perfect for celebrations or simply to satisfy your sweet tooth with a light, moist cake and rich frosting combination.

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

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1/3 cup sour cream (not 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

Frosting Ingredients

• 8 ounces cream cheese, room temperature (not 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 flavor)
• 1 teaspoon almond extract

Instructions

1. Preheat oven: Set your oven temperature to 350°F (175°C) to prepare for baking the cupcakes.
2. Prepare muffin cups: Line muffin tin cups with cupcake liners to prevent sticking and ease removal.
3. Mix dry ingredients: In a separate bowl, combine the flour, baking powder, and salt, then set aside.
4. Cream butter and sugar: Using a mixer with a paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 4 minutes.
5. Add sour cream and extracts: Incorporate the sour cream, almond extract, and vanilla-butternut flavoring into the creamed butter mixture, mixing until evenly combined.
6. Add egg whites: Slowly add the room temperature egg whites, beating on medium speed and scraping the bowl frequently to ensure thorough mixing.
7. Combine batter: Alternately add the flour mixture and milk to the egg white mixture in three batches, starting and ending with the flour. Beat on low speed for about a minute, scraping down the bowl to fully incorporate all ingredients into a smooth batter.
8. Fill cupcake liners: Spoon the batter into the prepared liners, filling each about two-thirds full to allow room for rising.
9. Bake cupcakes: Bake for 20 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
10. Cool cupcakes: Remove from the oven and allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack. Cool completely before frosting.
11. Prepare frosting base: Beat the cream cheese and confectioner’s sugar together until fluffy and smooth.
12. Add cream and flavor: Add the heavy whipping cream, instant pudding powder, and almond extract to the cream cheese mixture.
13. Finish frosting: Continue beating until the frosting thickens and stiff peaks form, indicating it is ready to spread or pipe.
14. Frost cupcakes: Once cupcakes are fully cooled, generously frost them with the whipped cream cheese frosting.

Notes

• Ensure all dairy ingredients (butter, sour cream, cream cheese, heavy cream) are at room temperature for the best texture.
• Do not substitute low-fat or fat-free versions for sour cream and cream cheese, as this will affect the texture and flavor of the cupcakes and frosting.
• If you do not have vanilla-butternut flavoring, clear vanilla extract is a suitable alternative.
• For best results, use instant pudding powder for stability and flavor in the frosting.
• Cupcakes must cool completely before frosting to prevent melting.

Keywords: white cupcakes, almond extract cupcakes, whipped cream cheese frosting, vanilla-butternut cupcakes, classic cupcakes