You know that moment when you bite into a cupcake and, for a second, the world just stops? The lightness, the sweetness, that perfect texture? That’s exactly what you get with these Fluffy White Cupcakes, and let me tell you, it wasn’t always this easy to make.
I’ve tried so many white cupcake recipes that came out dry, too dense, or just…meh. But after experimenting (and a lot of taste testing, of course), I finally found the one.
This isn’t just another white cupcake recipe, this is the recipe that’ll make you the cupcake hero of any occasion. It’s got the kind of fluffiness you dream about, with a delicate flavor that pairs perfectly with everything from a simple afternoon tea to a birthday bash.
The Main Ingredients
- Unsalted Butter – This is what gives your cupcakes that melt-in-your-mouth softness. It’s the base of all the goodness!
- Sugar – The sweet stuff that makes your cupcakes perfectly sweet and gives them that golden edge. It’s a must for fluffiness!
- Sour Cream – This secret ingredient keeps your cupcakes moist and adds a bit of tang to balance out the sweetness.
- Egg Whites – The magic behind the fluff! They make these cupcakes light and airy with that perfect texture.
- Vanilla Extract – The flavor that ties everything together. It adds warmth and that familiar, comforting taste we all love.
- Almond Extract – Just a tiny splash of almond gives these cupcakes a hint of something special without being too much.
How to Make Fluffy White Cupcakes
Preheat and Prep
Start by setting the oven to preheat at 350°F (176°C). Get that heat going while you line a cupcake pan with your favorite cupcake liners. This step is simple but so important, it sets the stage for those perfectly baked cupcakes!
Mix Dry Ingredients
Mix the flour, baking powder, and salt in a medium bowl, whisking until fully incorporated. This isn’t just about combining ingredients; it’s about setting up the right base for your cupcakes.
Quickly whisk to combine, then let it rest off to the side. Trust me, this step makes the whole batter come together beautifully later.
Cream Butter and Sugar
In a large bowl, beat the butter and sugar together until smooth, light, and fluffy. This is where the magic begins.
I’m talking soft, airy cupcakes here. Don’t rush this part; give it a solid 2-3 minutes to get that light, fluffy texture.
Add the Good Stuff
Now, stir in your sour cream, vanilla extract, and almond extract. It might feel like just another step, but these ingredients are what give the cupcakes that rich flavor and moistness. Mix until it’s all blended together in a smooth, creamy mixture.
Gradually Add Dry Ingredients
Carefully mix in half of the dry ingredients, folding them slowly into the butter mixture.
Add your milk and water, stirring only until the ingredients are fully incorporated. Follow this with the remaining dry ingredients, folding gently again. Keep it simple, blend only until the mixture comes together smoothly. Less is more here!
Whip the Egg Whites
In a clean bowl, whip your egg whites on high speed until they form stiff peaks. You want these egg whites to be nice and firm, this is what’s going to make your cupcakes super light and fluffy. It’s like adding air into your batter!
Fold in the Magic
Here’s where the real magic happens: gently fold in half of your whipped egg whites into the batter. Go slow and be careful not to deflate all that air you just whipped up.
Once that’s mostly mixed in, fold in the remaining egg whites. This is the step that makes these cupcakes a little cloud of heaven.
Fill Those Liners
Now, grab your cupcake batter and fill the cupcake liners about halfway, don’t overfill them, or they’ll spill over while baking. These little beauties need room to rise and puff up to perfection.
Bake Them Up
Transfer the filled cupcake pan to the oven and bake for 15–18 minutes. Keep an eye on them! Bake until a toothpick inserted into the center emerges with a few crumbs clinging to it, no wet batter should remain.
Let the cupcakes cool for about 4 minutes in the pan, then transfer them to a cooling rack.
Making the Frosting
Cream the butter first, working it until it’s pale, smooth, and full of volume. Next, add half of the powdered sugar and mix until well combined.
Mix in the vanilla extract, a dash of salt, and a tablespoon of cream until well combined. Once that’s mixed in, add the remaining powdered sugar and mix until the frosting is smooth and fluffy.
Adjusting & Frosting the Cupcakes
If the frosting is too thick, gently mix in the remaining cream, a small amount at a time, until it becomes smooth and spreadable. Once you have the perfect texture, pipe the frosting onto your cooled cupcakes. Enjoy!
3 Mistakes to Avoid When Making Your White Cupcakes
Not Folding the Egg Whites Gently
It’s the egg whites that give these cupcakes their light and airy texture. When folding them into the batter, be gentle! If you overmix, you’ll lose all that lovely airiness, and your cupcakes won’t be as fluffy.
Overfilling the Cupcake Liners
It’s tempting to fill those liners all the way to the top, but here’s the thing: cupcakes rise while baking.
Fill the liners only halfway (or 2/3 full at most) to get that perfect, dome-shaped top without the overflow.
Underbaking or Overbaking
The perfect timing is key. If you pull your cupcakes out too early, they’ll be doughy inside.
If you leave them too long, they’ll dry out. A toothpick should come out with just a few crumbs when they’re done, this means they’re perfectly baked and ready for frosting!
How to Store Fluffy White Cupcakes
Unfrosted Cupcakes
Store unfrosted cupcakes in a tightly sealed container at room temperature for no more than three days.
They’ll stay fresh and fluffy! To extend their shelf life, freeze the cupcakes, they’ll stay good for up to three months. Wrap them tightly in plastic wrap, then place in a zip-top bag. Thaw at room temperature before frosting.
Frosted Cupcakes
Store frosted cupcakes in a sealed container at room temperature to preserve freshness for up to two days. The frosting will maintain its texture, and your cupcakes will stay soft. If you need to keep them beyond a day or two, refrigerate for up to three days.
More Cupcake Recipes to Bake
How to Make White Cupcakes: Soft, Fluffy, and Delicious
Ingredients
For the Cupcakes:
- ¾ cup 155g granulated sugar
- 6 tablespoons 84g unsalted butter, at room temperature
- 6 tablespoons 86g sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 large egg whites at room temperature
- 1 ¼ cups 163g all-purpose flour
- 1 ½ teaspoons baking powder
- ⅓ teaspoon salt
- 6 tablespoons 90ml milk
- 2 tablespoons 30ml water
For the Vanilla Buttercream:
- 1 cup 224g unsalted butter, at room temperature
- 4 cups 460g powdered sugar
- 1 ½ teaspoons vanilla extract
- Pinch of salt
- 2 –3 tablespoons 30–45ml heavy cream
Instructions
- Heat the oven to 350°F (176°C) and line a cupcake pan with the cupcake liners of your choice. This step is key to ensuring your cupcakes bake perfectly!
- In a medium bowl, combine the flour, baking powder, and salt by whisking them together. This creates the right base for your cupcakes, setting the foundation for a smooth batter.
- Next, in a large mixing bowl, cream the butter and sugar together for 2-3 minutes until light and fluffy.
- Now, stir in the sour cream, vanilla extract, and almond extract. These ingredients add moisture and a rich flavor to the batter. Mix until everything is smooth and well combined.
- Slowly fold in half of the dry ingredients into the butter mixture, then add the milk and water, mixing until just combined. Then, gently fold in the rest of the dry ingredients, being careful not to overmix.
- In a clean bowl, whip the egg whites on high speed until stiff peaks form. This will make your cupcakes light and fluffy, adding an airy texture to the batter.
- Slowly incorporate half of the whipped egg whites into the batter, followed by the remaining egg whites. This is where the magic happens, giving the cupcakes a soft, cloud-like texture.
- Fill the cupcake liners about halfway with the batter. Be sure not to overfill, as this allows room for the cupcakes to rise perfectly.
- Bake the cupcakes for 15-18 minutes. They’re cooked when a toothpick inserted comes out with a few moist crumbs, not wet batter.
- Allow the cupcakes to rest in the pan for 4 minutes, then transfer them to a wire rack to cool fully.
- To prepare the frosting, beat the butter until it’s light, fluffy, and creamy.
- Add half of the powdered sugar bit by bit, mixing until the texture is smooth and creamy.
- Incorporate the vanilla extract, salt, and cream, then blend in the remaining powdered sugar until the frosting is soft and fluffy.
- Should the frosting be too stiff, slowly mix in the remaining cream until it reaches a smooth, spreadable texture.
- Once your frosting is perfect, pipe it onto the cooled cupcakes. Enjoy!
Notes
- To get smooth, even frosting, make sure your butter is soft before mixing.
- If you want a lighter texture, feel free to use cake flour instead of all-purpose flour.
- Try using a piping bag to get a perfect swirl of frosting on top!
