White Cupcakes Recipe

White Cupcakes
2 Preheat the oven to 350F.
3 Line muffin cups with cupcake liners.
4 Combine flour, baking powder, and salt in a bowl - set aside.
5 Cream butter and sugar together with the paddle attachment until light and fluffy, about 4 minutes.
6 Add the sour cream, almond extract, and vanilla-butternut flavoring to the creamed mixture.
7 Mix until combined.
8 Add the egg whites and beat well on medium speed, scraping down the bowl often.
9 Add the flour mixture to the egg white mixture in 3 batches, alternating with the milk.
10 Beat on low speed for a minute, scraping down the sides to ensure all the ingredients are incorporated into the batter.
11 Spoon batter into paper liners 2/3 of the way up.
12 Bake for 20 minutes, or until a toothpick inserted in the center comes out clean with a few crumbs clinging to it.
13 Remove the cupcakes from the oven and let cool 5 minutes before removing from the pan.
14 Cool completely before frosting.
Whipped Cream Cheese Frosting
17 Beat the cream cheese, and Confectioner's sugar until fluffy.
18 Add the cream, pudding mix, and almond extract.
19 Beat until it thickens and stiff peaks form.