Easy White Cupcakes are soft, delicate and surprisingly simple to make from scratch. These moist and light cupcakes are perfect for weddings, events and birthdays
These easy white cupcakes are truly heavenly. They are light, tender and moist. Best of all? They are surprisingly easy to make. In addition, they are the perfect palette for all the favorite flavors you want to add.
This white cupcake recipe is also the basis of my popular strawberry-filled cupcake recipe. Although they can be soft and light, these cupcakes resist any frosting and fillings that you may want to add.
AMBIENT TEMPERATURE INGREDIENTS
For this recipe, you will need room temperature butter, egg whites and milk. If possible, prepare your ingredients in advance, about an hour before you start cooking.
To quickly heat the butter, try cutting it into smaller pieces, then put it on the counter for 30 minutes. To warm the eggs, put them in a bowl and cover with hot water. Your eggs will arrive at room temperature in minutes.
Microwave milk for 10-15 seconds at a time can quickly bring it to room temperature. However, be careful of the microwave and don't get away from it (it's easy to forget and burn it!).
For this recipe, you will need cake flour, baking powder, salt, unsalted butter, granulated sugar, vanilla extract, egg whites and milk.
If you don't have cake flour on hand, you can prepare this recipe with all-purpose flour, but your cupcakes will have a less tender consistency with a coarser crumb.
Egg whites are needed for this recipe, not whole eggs. If you want to use whole eggs (with yolk) to make cupcakes, I suggest you try my homemade vanilla cupcake recipe.
MANUFACTURE OF WHITE CUPS
When you mix the batter, you'll first want to combine the butter and sugar, then add the vanilla extract and the egg whites. In a separate bowl, whisk or sift your dry ingredients together.
The photos below show what your batter looks like after mixing the wet ingredients and the finished batter after adding the flour and milk.
Next, you'll need to divide the batter between 15 cupcake liners in a cupcake tray. Above, you can see what your cupcakes will look like before and after baking.
If made according to the indications, the cupcakes will rise and have a slightly rounded top with a light gilding around the edges.
TIPS AND TRICKS ON GLASSES
Here are some tips for cupcake success, taken from readers' questions and reviews!
- Make sure you're using baking powder and not baking soda. There is a difference and baking soda will not work for this recipe.
- Correctly measure your flour using a spoon to collect the flour in your measuring cup, then using a knife to level the top. Digging using the measuring spoon will compact the flour into the cup, adding extra flour to the recipe.
- Stir the batter only until the ingredients are incorporated. Excessive mixing of the batter can cause extra air to enter, causing cupcakes to rise quickly and fall to the center when they bake.
- Don't discard your cupcakes while they're still hot. Your cupcakes will stick to the liners until they are completely cooled. Once cooled, your cupcakes are easily discarded.
- Are your cupcakes sticky on top? This can be caused by humidity in the home or by keeping cupcakes while they are still hot. This can't really be fixed, but it can be easily covered with icing.
- Don't freeze hot cupcakes! Buttercream is sensitive to heat and will melt between 90 and 95 degrees Fahrenheit.
Easy white cupcakes
Easy White Cupcakes are soft, delicate and surprisingly simple to make from scratch. These moist and light cupcakes are perfect for weddings, events and birthdays.
Preparation time: 20 minutes Cooking time: 18 minutes Cooling time: 15 minutes Total time: 53 minutes Servings: 15 cupcakes | Calories: 423kcal | Author: Heather
- 1 1/2 cups of flour for cakes
- 2 teaspoons of baking powder
- 1/2 teaspoon salt
- 1/2 cup room temperature of unsalted butter
- 1 cup of granulated sugar
- 1 1/2 teaspoons of vanilla extract
- 3 large egg whites at room temperature
- 1/2 cup room temperature of milk
Whipped butter glaze
- 1 cup unsalted butter at room temperature
- 4 cups of icing sugar
- 2 teaspoons of vanilla extract
- 1/8 teaspoon salt
- 1/3 cup of very cold cream
- Preheat the oven to 350 degrees and line the cupcake tray with liners. Set aside.
- In a medium bowl, whisk (or sift) the dry ingredients together: cake flour, baking powder and salt. Set aside.
- In a large bowl, cream together butter and granulated sugar. Add vanilla and beat until incorporated. Then, add the egg whites and beat until they are light and fluffy, about a minute.
- Add the flour mixture to the butter mixture in thirds, alternating with the milk, until each ingredient is incorporated and the batter is smooth. Don't mix too much.
- Pour the batter into the cupcake liners, filling each 2/3 in full. The batter will fill 15 cupcake liners. Bake in a preheated oven for 16-18 minutes or until a toothpick comes out clean.
- Remove the pan from the oven and allow to cool for 5 minutes before transferring the cupcakes to a wire rack to finish cooling.
Whipped butter glaze
- In a large bowl add the butter at room temperature and beat until creamy, about 1 minute.
- Add the icing sugar and stir slowly until the ingredients are completely combined. Then, whisk at high speed for 2-3 minutes or until light and soft.
- Add the vanilla extract and the cream and whisk for another 3-4 minutes, or until they are light and fluffy. Add additional heavy cream as needed to achieve the desired consistency.
- Pipe or sprinkle the icing with a knife on the cupcakes and serve.
- Cupcake pan
- Cupcake liners
- The frosting will be enough to frost about 16 cupcakes with high and dramatic frosting or 24 cupcakes spread with a knife, a 9×13 sheet cake or an 8-9 inch two layer cake.
- The butter melts from 90 to 95 degrees, and so does your icing. If your location approaches this temperature, I recommend that you refrigerate your baked goods up to an hour before you are ready to serve them. Refrigerating your glazed baked goods will not harm them, but you will want to give them time to get to room temperature before serving.
- Optionally, add 1/4 teaspoon of almond extract to your cupcakes and / or buttercream icing for a high, light almond taste.
- For the buttercream icing, heavy whipped cream cannot be replaced with milk, milk will not whip in whipped cream.
Portion: 0g | Calories: 423kcal | Carbohydrates: 58g | Protein: 3g | Fat: 21g | Saturated fat: 13g | Cholesterol: 56mg | Sodium: 276mg | Potassium: 120mg | Fiber: 1g | Sugar: 48g | Vitamin A: 660IU | Vitamin C: 9.1 mg | Calcium: 46mg | Iron: 0.2 mg