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Soft, moist white cupcakes made from scratch with sour cream and a subtle touch of almond extract, perfect for weddings, birthdays, and special celebrations.

  • Total Time: 40 minutes
  • Yield: 24 cupcakes 1x

Ingredients

Scale
  • 3 cups all-purpose flour (or 3 cups + 6 tablespoons cake flour for a brighter, whiter cupcake)
  • ¼ teaspoon baking soda
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup full-fat sour cream, room temperature
  • ½ cup milk, room temperature
  • 2 teaspoons clear vanilla extract (regular vanilla can be used but may add slight color)
  • ¼ teaspoon almond extract or emulsion (optional)
  • 1 teaspoon butter extract or emulsion (optional)
  • 6 large egg whites, room temperature
  • 2 cups granulated sugar
  • ⅔ cup vegetable shortening
  • ⅓ cup unsalted butter, room temperature

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Line two 12-cup muffin tins with cupcake liners and lightly spray with non-stick baking spray.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
  4. In another bowl, whisk sour cream, milk, clear vanilla extract, almond extract (if using), butter extract (if using), and egg whites until smooth; set aside.
  5. In a large bowl, beat sugar, vegetable shortening, and room-temperature butter on medium-high speed for about 2 minutes until light and fluffy.
  6. Add half the dry ingredients to the creamed mixture and mix on medium just until combined (about 15–20 seconds).
  7. Add the wet mixture and mix until combined (about 20 seconds).
  8. Add the remaining dry ingredients and mix until combined (about 15–20 seconds).
  9. Scrape down the sides of the bowl and mix briefly (about 10 seconds); avoid overmixing.
  10. Scoop batter into liners, filling each about two-thirds full.
  11. Bake 18–25 minutes at 350°F, start checking around 15 minutes; cupcakes are done when edges are lightly golden, tops spring back, and a toothpick inserted near the center comes out clean or with a few moist crumbs.
  12. Cool cupcakes in pans for about 10 minutes, then transfer to wire racks to cool completely.
  13. Once cooled, pipe or spread your desired frosting on the cupcakes.

Notes

For the whitest cupcakes, use only egg whites, clear vanilla extract, and swap some or all all-purpose flour with cake flour., Vegetable shortening helps keep cupcakes moist and white; you can substitute with unsalted butter 1:1 for richer flavor but less white and moist., Flavor variations include adding citrus zest (lemon or orange), swapping almond extract with vanilla bean paste, or filling cupcakes with jam, lemon curd, pastry cream, or ganache., Frosting options: Swiss meringue or Italian buttercream for smooth finish; cream cheese frosting for tangy flavor (refrigerate cupcakes if using)., Mini cupcakes bake about 10-12 minutes; jumbo cupcakes take longer., Chocolate variation: Replace up to ¾ cup flour with unsweetened cocoa powder; results in darker cupcakes., Sour cream substitute: full-fat plain yogurt in equal amount., Storage: Unfrosted or buttercream-frosted cupcakes keep up to 48 hours at room temperature; frostings with cream cheese or whipped cream require refrigeration for 4-5 days., Freezing: Unfrosted cupcakes freeze up to 3 months wrapped tightly; frosted cupcakes freeze up to 2 months on a tray first, then in container., Reheat gently in microwave 5-10 seconds or oven at 300°F for 5-8 minutes to avoid drying out., Best enjoyed same day or next day; sealing and freezing recommended for longer storage.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 18-25 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: Approximately 250 calories per cupcake (estimate; actual value may vary depending on frosting and exact ingredients)
  • Fat: 10 g per serving (estimate)
  • Carbohydrates: 35 g per serving (estimate)
  • Protein: 4 g per serving (estimate)