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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.

Ingredients

Scale

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

Find it online: https://kochenmitviktoria.com/white-cupcakes-with-whipped-cream-cheese-frosting-recipe/