Cake flour gives these classic white cupcakes a very fine, tender crumb, and the high ratio of egg whites to yolks ensures a snowy hue. Get the recipe for vanilla cream cheese frosting here.
Recipe information
Yield
Makes 24 Servings
Ingredients
Preparation
Step 1
Arrange racks in lower and upper thirds of oven; preheat to 350°. Line two standard 12-cup muffin tins with cupcake liners.
Step 2
Whisk flour, sugar, baking powder, salt, and baking soda in the bowl of a stand mixer fitted with the whisk attachment. Add butter, buttermilk, and oil; beat on medium speed, scraping down sides of bowl, until smooth.
Step 3
Whisk egg whites, egg, vanilla extract, and almond extract, if using, in a medium bowl until smooth. Add egg mixture to flour mixture in 2 additions, beating well between additions. Continue to beat on medium speed until mixture is homogenous and very thick, about 2 minutes.
Step 4
Divide batter evenly among muffin cups, filling two-thirds full (a level ⅓ cup batter per cupcake). Bake, rotating pans halfway through, until cupcakes have domed and spring back when touched in the center, 20–25 minutes. Transfer to a wire rack and let cool.
Step 5
Do Ahead: Cupcakes can be made 1 day ahead. Store airtight at room temperature.
