The Most Amazing White Cupcakes

Instructions

Preheat oven to 350 (175). Line two standard 12-cup muffin tins with paper cupcake liners.

In a large mixing bowl, use a hand mixer to beat 2/3 cup salted butter (softened) with 1 cup granulated sugar until light and fluffy, about 2 minutes.

Add 1 1/2 teaspoons almond extract and mix briefly to combine. Then add 4 large egg whites and 1 cup buttermilk, and beat on a low speed until the mixture is smooth.

1 tablespoon baking powder and 1/4 teaspoon salt and mix on low speed until just incorporated.

Gradually add 2 1/4 cups cake flour, mixing just until the batter is smooth and no dry spots remain. Do not overmix. Be sure to use a rubber spatula to scrape the sides and bottom of the bowl to ensure everything has been mixed in.

Divide batter evenly among the lined muffin cups, filling each about halfway full.

Bake for 14 to 18 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool completely before frosting.

Dessert