Perfect White Cupcakes

I AM BAKER(2)
Anne Schow: "Very good flavor and texture! Love the light almo…" Read More
9Ingredients
45Minutes
200Calories

Ingredients

US|METRIC
  • 1 cup unsalted butter (2 sticks, 8 ounces, 230g, room temperature)
  • 1 tablespoon baking powder
  • 2 1/2 cups granulated sugar (or superfine)
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 5 large egg whites
  • 2 3/4 cups cake flour
  • 1 cup milk (8 ounces, 225g, room temperature, I prefer whole)
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    NutritionView More

    200Calories
    Sodium6% DV150mg
    Fat11% DV7g
    Protein4% DV2g
    Carbs11% DV32g
    Fiber0% DV0g
    Calories200Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol20mg7%
    Sodium150mg6%
    Potassium50mg1%
    Protein2g4%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate32g11%
    Dietary Fiber0g0%
    Sugars20g40%
    Vitamin A4%
    Vitamin C0%
    Calcium6%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Anne Schow a year ago
    Very good flavor and texture! Love the light almond and vanilla flavor-not too strong but delicious.
    Suzanne M. 4 years ago
    I did make the recipe and it will definitely be my "go to" recipe in the future. I loved the texture and the flavor, and am passing this recipe on to my daughter-in-law. I did not need as many cupcakes as the recipe called for so I made a little 6" cake, which I froze and then brought out before Christmas to make cake pops. I used the left-over vanilla buttercream with them and they turned out wonderfully as well. Thanks for the recipe.

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