My Favorite White Cupcakes

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"This is my go-to cupcake recipe for birthday parties or potlucks, there easy to make and they bake up perfect, I think it's the addition of buttermilk, you won't be sorry if you make these! This makes a big batch, 24-28 cupcakes, it's important that the eggs, butter and buttermilk are at room temperature"

Original recipe yields 24-28 servings


  • Serving Size: 1 (66.9 g)
  • Calories 210
  • Total Fat - 9.6 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 65.1 mg
  • Sodium - 125.4 mg
  • Total Carbohydrate - 28.4 g
  • Dietary Fiber - 1.6 g
  • Sugars - 17.4 g
  • Protein - 3.9 g
  • Calcium - 71.2 mg
  • Iron - 0.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 350 F. Line cupcake pans with paper liners. Set aside.

Step 2

In a medium mixing bowl, combine the cake flour, baking powder and salt.

Step 3

In a mixing bowl using an electric mixer fitted with the paddle attachment, add in butter, beat on medium-high speed for 2 minutes, until light and creamy in color. Add in the sugar, and beat for 2 minutes more. Scrape down the sides of the bowl and beat for one more minute.

Step 4

Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk, vanilla extract and almond extract, if using in a bowl. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.

Step 5

Divide the batter between the prepared paper liners, filling each about 2/3 of the way full.

Step 6

Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.

Step 7

Frost cupcakes when cool as desired.

Tips & Variations

No special items needed.