Moist and Tender White Cupcakes Recipe

Introduction

These Moist and Tender White Cupcakes are perfect for any occasion when you want a light, fluffy treat with a delicate flavor. Using a blend of ingredients like sour cream and vegetable shortening keeps them wonderfully soft and beautifully white. They’re easy to make and a great base for your favorite frosting.

Ingredients

• 3 cups all-purpose flour (or 3 cups + 6 tablespoons cake flour for even whiter cupcakes)
• 1/4 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sour cream, room temperature (not low fat)
• 1/2 cup milk, room temperature
• 2 teaspoons clear vanilla extract (regular vanilla extract can be used but will add some color)
• 1/4 teaspoon almond extract or emulsion
• 1 teaspoon butter extract or emulsion (optional for added butter flavor)
• 6 large egg whites, room temperature
• 2 cups granulated sugar
• 2/3 cup vegetable shortening (adds moisture and keeps cupcakes white)
• 1/3 cup unsalted butter, room temperature

Instructions

1. Step 1: Preheat your oven to 350 degrees F and line two 12-cup cupcake pans with liners. Lightly spray the liners with non-stick baking spray.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Step 3: In a large measuring cup or small bowl, combine the sour cream, milk, clear vanilla, almond extract, butter extract (if using), and egg whites. Whisk until smooth and set aside.
4. Step 4: Using an electric mixer, beat the sugar, vegetable shortening, and butter on medium-high speed for about 2 minutes until the mixture is light and fluffy.
5. Step 5: Alternately add the dry ingredients and liquid mixture to the butter/sugar mixture, starting and ending with the dry ingredients. Mix on medium speed just until combined after each addition.
6. Step 6: Scrape down the sides of the bowl and mix one last time for about 10 seconds. Avoid overmixing to keep the cupcakes tender and prevent them from becoming dense or rubbery.
7. Step 7: Fill the cupcake liners about two-thirds full with batter. Bake for 18–25 minutes, checking starting at 15 minutes. The cupcakes are done when the edges are slightly golden, tops feel firm, and a toothpick inserted comes out with a few moist crumbs but no raw batter.
8. Step 8: Remove the cupcakes from the oven and cool in the pans on wire racks for 10 minutes. Then, remove the cupcakes from the pans and let them cool completely on wire racks before frosting.
9. Step 9: Once cooled, frost as desired. See notes for frosting suggestions.

Tips & Variations

• Use cake flour instead of all-purpose flour to achieve an even lighter texture and whiter color.
• Vegetable shortening helps keep the cupcakes moist and white—substituting all butter may darken them slightly.
• Clear vanilla extract preserves the pale color better than regular vanilla extract, which can add a caramel hue.
• For extra flavor, try a touch of lemon zest in the batter.
• These cupcakes pair well with classic vanilla buttercream, cream cheese frosting, or a light whipped cream topping.

Storage

Store cooled cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 3 months. When refrigerating or freezing, bring cupcakes to room temperature before frosting. Reheat frozen unfrosted cupcakes in a warm oven for a few minutes to refresh their softness.

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 less white and slightly denser. The recipe relies on egg whites for a light, tender crumb, so it’s best to use them as directed.

What frosting works best with these white cupcakes?

Vanilla buttercream, cream cheese frosting, or whipped cream frosting all complement these cupcakes beautifully. The subtle flavor and tender texture allow many frosting options to shine without overwhelming the cake.

Moist and Tender White Cupcakes Recipe

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★★★★★

4.7 from 148 reviews

These Moist and Tender White Cupcakes are perfectly soft and fluffy with a delicate vanilla and subtle almond flavor. Using a combination of vegetable shortening and unsalted butter keeps the cupcakes white and tender, while the sour cream adds moistness without compromising texture. Baked at 350°F until just golden, these classic white cupcakes are great for any celebration and provide a wonderful base for your favorite frosting.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 18-25 minutes
• Total Time: 45 minutes
• Yield: 24 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour (or 3 cups + 6 tablespoons cake flour for even whiter cupcakes)
• 1/4 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup sour cream, room temperature (not low fat)
• 1/2 cup milk, room temperature
• 2 teaspoons clear vanilla extract (can use regular vanilla extract, but will add color)
• 1/4 teaspoon almond extract or emulsion
• 1 teaspoon butter extract or emulsion (optional)
• 6 large egg whites, room temperature

Fats and Sugar

• 2 cups granulated sugar
• 2/3 cup vegetable shortening
• 1/3 cup unsalted butter, room temperature

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350 degrees F. Line two 12-cup cupcake pans with cupcake liners and lightly spray the liners with non-stick baking spray to ensure easy removal later.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Set this mixture aside.
3. Mix Wet Ingredients: In a large measuring cup or small bowl, whisk together the sour cream, milk, clear vanilla extract, almond extract, butter extract (if using), and the egg whites until smooth. Set aside.
4. Cream Fats and Sugar: In a large mixing bowl, using an electric mixer on medium-high to high speed, beat the granulated sugar, vegetable shortening, and room temperature butter together for about 2 minutes until the mixture is light and fluffy. This step is crucial as it incorporates air, giving the cupcakes a tender crumb.
5. Combine Mixtures Alternately: Add half of the dry ingredients to the creamed mixture and beat on medium speed just until combined (about 15-20 seconds). Next, add all the wet mixture and mix again on medium speed until just combined (approximately 20 seconds). Finally, add the remaining dry ingredients and mix on medium speed until just combined (about 15-20 seconds). Avoid overmixing.
6. Scrape and Final Mix: Scrape down the sides of the bowl with a spatula and beat the batter for about 10 more seconds just to ensure everything is well blended. The batter should be well combined but not overly smooth to prevent dense cupcakes.
7. Fill Cupcake Liners: Spoon or pour the batter into the cupcake liners, filling each about two-thirds full to allow room for rising.
8. Bake: Place the pans in the preheated oven and bake for 18-25 minutes. Begin checking at 15 minutes by inserting a toothpick into the center of a cupcake. The cupcakes are done when the toothpick comes out with a few moist crumbs or clean, the tops are just firm, and the edges have a slight golden tint. Avoid overbaking to keep them moist.
9. Cool: Remove cupcakes from the oven and place the pans on wire racks to cool for about 10 minutes. Then transfer the cupcakes out of the pans to the wire racks and allow them to cool completely before frosting.
10. Frost: Once fully cooled, pipe or spoon your favorite frosting onto the cupcakes. For best results, consult the notes section for suggested frostings and tips.

Notes

• Using vegetable shortening combined with butter keeps cupcakes moist and white; shortening helps maintain color and tenderness.
• Do not overmix the batter to prevent dense or rubbery cupcakes—mix only until ingredients are well combined.
• Room temperature ingredients help create a smooth batter and promote even baking.
• Clear vanilla extract helps keep cupcakes white; regular vanilla extract adds a subtle color.
• Frosting options include classic buttercream, cream cheese frosting, or whipped cream for different flavor profiles.

Keywords: white cupcakes, moist cupcakes, vanilla cupcakes, tender cupcakes, party cupcakes, homemade cupcakes