The Most Amazing White Cupcakes

By carvalhohm

Ingredients

• 2/3 2/3 2/3 cup salted butter, softened
• 2/3 2/3 2/3 cup salted butter, softened
• 2/3 2/3 2/3 cup salted butter, softened
• 1 1 1 cup sugar
• 1 1 1 cup sugar
• 1 1 1 cup sugar
• 1 1/2 1 1/2 1/2 teaspoons almond extract
• 1 1/2 1 1/2 1/2 teaspoons almond extract
• 1 1/2 1 1/2 1/2 teaspoons almond extract
• 4 4 4 large egg whites, room temperature
• 4 4 4 large egg whites, room temperature
• 4 4 4 large egg whites, room temperature
• 1 1 1 cup buttermilk, room temperature
• 1 1 1 cup buttermilk, room temperature
• 1 1 1 cup buttermilk, room temperature
• 3 3 3 teaspoons of baking powder
• 3 3 3 teaspoons of baking powder
• 3 3 3 teaspoons of baking powder
• 1/4 1/4 1/4 teaspoon salt
• 1/4 1/4 1/4 teaspoon salt
• 1/4 1/4 1/4 teaspoon salt
• 2 1/4 2 1/4 1/4 cups cake flour
• 2 1/4 2 1/4 1/4 cups cake flour
• 2 1/4 2 1/4 1/4 cups cake flour

Details

Servings 24
Preparation time 10mins
Cooking time 28mins

Preparation

Step 1

Line 2 muffin tins with cupcake liners. Preheat an oven to 350 degrees F.

In a large mixing bowl, use a hand mixer to cream the butter and sugar together.
Beat in almond extract. Beat in eggs and buttermilk. until mixture is smooth. Add in baking powder and salt and mix in briefly, until just combined. Slowly beat in cake flour just until the mixture is smooth.

Fill each cupcake half of the way full. Bake at 350 for 14 to 18 minutes. Transfer to a wire rack to cool completely before frosting.