White Cupcakes

These White Cupcakes are soft, fluffy, and delicately sweet — the perfect classic treat for birthdays, weddings, or any celebration. Made with simple ingredients, they bake up light and tender with a beautiful, pure white crumb and a subtle vanilla flavor that everyone will love.

Why You’ll Love This Recipe

These White Cupcakes are a bakery-style favorite you can make right at home. They’re easy to prepare, versatile, and perfect for decorating with your favorite frosting and sprinkles. The crumb is moist and airy, and they hold up beautifully under buttercream or whipped frosting. Whether you’re baking for a party or just a sweet craving, these cupcakes always impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Egg whites
• Whole milk or buttermilk
• Vanilla extract
• Almond extract (optional, for a classic bakery touch)

Directions

1. Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the egg whites one at a time, mixing well after each addition.
5. Mix in the vanilla extract and almond extract if using.
6. Add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.

Servings and timing

This recipe makes about 12 cupcakes. Prep time is around 20 minutes, and bake time is about 18-20 minutes.

Variations

• Add lemon zest for a fresh citrus twist.
• Use different extracts like coconut or almond to change up the flavor.
• Top with fresh fruit, sprinkles, or edible flowers for a pretty presentation.
• Fill the cupcakes with jam or custard for a fun surprise inside.

Storage/Reheating

Store unfrosted or frosted cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring refrigerated cupcakes to room temperature before serving for best texture. You can freeze unfrosted cupcakes for up to 2 months; thaw at room temperature and frost before serving.

FAQs

What makes white cupcakes different from vanilla cupcakes?

White cupcakes use only egg whites, which keeps the crumb lighter and the color pure white.

Can I use whole eggs instead of egg whites?

For true white cupcakes, stick with egg whites — whole eggs will make the cake more yellow.

Why are my cupcakes dense?

Be sure not to overmix the batter, and measure your ingredients accurately for a fluffy texture.

Can I make these cupcakes gluten-free?

Yes, use a 1:1 gluten-free all-purpose flour blend for best results.

Can I add food coloring to the batter?

Absolutely! These cupcakes are perfect for coloring to match any party theme.

What frosting goes best with white cupcakes?

Classic buttercream, whipped cream frosting, or cream cheese frosting are all delicious options.

How do I get my cupcakes to dome nicely?

Don’t overfill the liners — fill them about two-thirds full for even domed tops.

Can I make these cupcakes ahead of time?

Yes! Bake the cupcakes a day ahead and frost before serving.

Can I double the recipe?

Definitely — this recipe doubles well if you need a larger batch.

Do I need to use cake flour?

All-purpose flour works fine, but cake flour will make the cupcakes even lighter if you prefer.

Conclusion

These White Cupcakes are timeless, elegant, and incredibly easy to make. Soft, fluffy, and full of vanilla flavor, they’re the perfect blank canvas for your favorite frosting and decorations. Bake up a batch and enjoy this classic treat for any occasion!

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