These delicious cupcakes have a fine crumb and a dense texture, making them ideal for a special occasion!
One thing I am learning is that in baking, quicker is not always better.
Sometimes it is worth it to put time, precision, and thought into a recipe. I have struggled with this concept over the years, intentionally seeking out FAST EASY SIMPLE recipes. And while those recipes have a place in my very busy life, so does recipes that take just a bit more.
In my search for the perfect white cupcake, I came across this recipe from King Arthur Flour. It is perfect in a way, I suppose. It is not the big, beautiful, domed cupcake you will find at bakeries. Nor is it one of those recipes that you can fuss with the ingredients a bit to fit your needs. I tried! I tried to make it No-Fail and tried to make it with less than precise measurements. It did not work to deviate from the ingredients or method. (and this method is definitely unique!)
That being said… it is the perfect cupcake if you love dense, moist, fine crumb, and delicate texture. It is the perfect cupcake for frosting in that every flavor compliments it beautifully. It is the perfect white cupcake in that it is one of the most subtle and delicious white cupcakes I have ever made.
Recipe adapted from King Arthur Flour.
Tips for Success:
Room temperature ingredients are advised for this recipe. Take the butter, eggs, and milk out a couple hours before preparing the cupcakes.
If you have a big enough oven you can place the muffin tins side-by-side, but I do not recommend baking them on multiple levels at the same time.
You can substitute half of the butter for shortening (as King Arthur Flour does in the original cake recipe) to achieve and even whiter cake. You can also use Imitation Clear Vanilla Extract. Doing these two things will ensure a very white cupcake.
People often ask about almond extract, wondering if they can omit. I don’t recommend it in this cupcake. If you have an allergy to nuts simply use imitation almond extract. If you don’t like the flavor rest assured, it does not taste almond-y. It simply adds a freshness, a refined elegance, to the overall flavor.
Just look at the crumb! I actually had to darken this picture a bit so you could see that beautiful tender and moist texture. I just love how silky smooth and light it is!
Truly the perfect white cupcake.