My white cupcake recipe makes lovely, snow white cupcakes with a fluffy and tender texture. Prime them with my whipped vanilla buttercream, or use your favourite frosting! Recipe features a how-to video!
White Cupcake Recipe
My white cupcakes have been fastidiously engineered to be smooth, mild, tender, completely fluffy and white as snow. Whereas some method is concerned with the intention to achieved the proper texture (and a cupcake that doesn’t collapse on itself), I’m assured even newbie bakers can grasp this one.
Why You’ll Love This Recipe
- Pure white coloration! You’ll seemingly spot some mild golden coloring on the very exterior (very like you’ll with my white cake) however the inside ought to be pure white. And most of that golden crumb on the surface will peel away with the cupcake wrapper anyway 😊
- Moist and tender with a springy texture. They’re so mild and beautiful, it’s laborious to eat only one!
- Makes 12 cupcakes, however doubles simply for twenty-four (or extra!). These could be so elegant and fairly as marriage ceremony cupcakes!
- Pairs nicely with many frostings. I embrace just a few extra concepts beneath, however actually you will get inventive with it–Oreo frosting, fruity pebbles frosting, and white chocolate buttercream would all be divine right here. Observe that you could be wish to skip the almond extract within the cupcakes for those who plan to make use of a frosting that may conflict with it.
Substances
Let’s overview just a few key elements for these white cupcakes earlier than we get began.
- Cake flour. Utilizing cake flour means our white cupcakes can have a lighter crumb and fluffier texture. You need to use all-purpose flour in a pinch, however your cupcakes received’t be as fluffy. I discuss extra about this and embrace substitution directions beneath.
- Almond extract. That is elective, however it provides such a refined, but brilliant taste. It’s additionally a basic taste for white marriage ceremony cupcakes, if that’s what you’re utilizing this recipe for!
- Clear vanilla. Clear vanilla is essential to the pure white coloration in my white cupcake recipe. One thing to learn about this ingredient is that clear vanilla is an imitation vanilla with synthetic flavoring and isn’t a pure extract. Pure vanilla extract doesn’t exist in a transparent type. When you completely can use common vanilla extract (or do-it-yourself vanilla extract), it’s vital to know that your cupcakes can have a barely golden/yellow coloration.
- Butter and oil. The mixture of those two elements works for quite a lot of causes and also you’ll discover me utilizing this combo typically (like in my key lime cake). The butter provides taste that the oil can not, and the oil provides moisture that the butter can not (and helps the cupcakes keep softer even when saved within the fridge). A very yellow butter can tint your white cupcakes a bit golden, however we use a small quantity and cream it nicely earlier than starting, which helps hold the ultimate crumb good and pale. For the oil, I personally like to make use of avocado oil, however canola or vegetable would additionally work.
- Buttermilk. I exploit this ingredient in my vanilla cake and chocolate cake and lots of different recipes due to the fantastic depth of taste and tender texture that it gives the ultimate product. In a pinch, you may make a easy buttermilk substitute, however the cupcakes are greatest when made with actual buttermilk.
- Egg whites. We skip the egg yolks and use solely the whites, which we’ll whip to fluffy, stiff peaks earlier than folding into the batter. This creates a fantastic white coloration and beautiful fluffy texture. Keep away from carton egg whites, which can not whip correctly for you.
SAM’S TIP: Don’t wish to toss these egg yolks? My lemon cheesecake, key lime cheesecake, and fruit tart all use precisely three egg yolks!
That is simply an outline of the elements I used for my white cupcake recipe and why. For the complete recipe please scroll all the way down to the underside of the put up!
Cake Flour vs. All Goal Flour
I do know not everybody retains cake flour available, however I wished to point out you the distinction it makes on this white cupcake recipe.
In the event you check out the highest cupcake, you may see that the crumb is lighter (in texture and coloration). It makes for a a lot fluffier cupcake that, to me, can be prettier.
All-purpose flour will nonetheless yield tasty white cupcakes, however the texture received’t be fairly the identical and the cupcakes a bit heavier. You may positively use this and nonetheless have nice outcomes although! Observe that if you’re not utilizing a scale to measure, this received’t be an excellent 1:1 substitution; I present directions to correctly substitute within the recipe card.
Easy methods to Make White Cupcakes
- Cream the butter till clean, then beat within the sugar, oil, and extracts.
- Whisk the dry elements collectively, then regularly fold in a few third of the combination. Change to a spatula for this, in any other case you possibly can danger over-mixing your batter.
- Add half of the buttermilk and fold to mix, then fold in half of the remaining dry elements. Repeat till you’ve added all the things and the batter is simply mixed.
- Beat the egg whites to stiff peaks in a separate bowl. You’ll know they’re prepared when they’re thick, fluffy, and maintain their form.
- Gently fold the egg whites into your batter. Strive to not be too tough at this level–we wish to preserve that fluffy texture!
- Portion the batter right into a lined cupcake tin. Don’t overfill your liners, or you might find yourself with sunken cupcakes! I like to make use of an ice cream scoop for this.
- Bake till a toothpick comes out largely clear. Let your white cupcakes cool of their pan for 5-10 minutes, then take away to a cooling rack to chill fully. Eradicating them from the pan at this stage prevents these soggy cupcake liners all of us despise!
- Pipe frosting on the cooled cupcakes and revel in! I exploit the Ateco 846 tip to pipe the frosting in these pictures.
SAM’S TIP: Ensure you use a clear, dry, and grease-free bowl and utensils in your egg whites, or your they might not whip correctly. I additionally suggest avoiding silicone, rubber, or plastic when whipping your eggs (all ideas that apply to my meringues and macarons as nicely — egg whites could be finicky issues!).
A Observe on the Frosting
I used my vanilla buttercream in these pictures, however with just a few slight modifications. Swapping in clear vanilla (as an alternative of pure vanilla) retains the colour whiter, and regularly whipping in 3-4 Tablespoons of heavy cream each lightens the colour and texture. This model pairs so nicely with these cupcakes!
Ceaselessly Requested Questions
When you may, I’d suggest utilizing my white cake recipe (or Funfetti cake recipe) as an alternative.
In reality, I typically use my white cake to make white cupcakes, however structurally that recipe is best suited to cake. When used for cupcakes, that recipe is extra prone to sink after baking. This why I wished to develop a extra sturdy, standalone white cupcake recipe.
Since we’re utilizing vanilla extract right here, you possibly can technically name these vanilla cupcakes too. However in comparison with my precise vanilla cupcake recipe, this white cupcake recipe yields cupcakes which might be a lot lighter in coloration. This is because of each the elements used and the method (like whipping the egg whites). In the event you’re searching for cupcake to dye, this one works higher because the meals dye received’t must compete with a yellow coloration.
Through the years, so a lot of you might have requested how one can flip my white cake into white cupcakes, so I’m completely thrilled to lastly share this with you right now 🤍. Let me know what you suppose!
Get pleasure from!
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White Cupcakes
Servings: 12 cupcakes
Energy: 183kcal
Forestall your display from going darkish
Directions
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Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners. Put aside.
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Place butter in a big mixing bowl (or the bowl of your stand mixer fitted with the paddle attachment) and use an electrical mixer to beat the butter till clean and creamy.
3 Tablespoons (42 g) unsalted butter
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Add sugar and oil and beat till creamy and well-combined.
¾ cup (150 g) granulated sugar, ¼ cup (60 ml) impartial cooking oil
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Add vanilla and almond extract and stir till mixed.
1 ½ teaspoons clear vanilla, ¼ teaspoon almond extract
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In a separate, medium-sized mixing bowl, whisk collectively cake flour, baking powder, baking soda, and salt.
1 ½ cups (172 g) cake flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
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Add a portion (a few third) of the flour combination to the butter/sugar combination and use a spatula to softly fold into the batter till simply mixed. Add about half of the buttermilk and fold once more utilizing a spatula. Repeat, gently mixing by hand till the entire flour combination and buttermilk have been added and the batter is simply mixed.
½ cup (120 ml) buttermilk
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In a separate mixing bowl (see observe), use an electrical mixer to beat egg whites on low-speed, regularly improve to excessive pace and proceed to beat till stiff peaks type (batter will likely be thick, voluminous, fluffy, and the height that types if you take away the beater from the combination will maintain its form and never fold in on itself).
3 massive egg whites
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Use a spatula to softly fold the egg whites into your batter. Remember to scrape the perimeters and backside of the bowl so all elements are totally mixed, however take care to not over-mix.
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Evenly divide the batter into the ready cupcake tin, filling no more than ¾ of the way in which full.
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Bake in middle rack of 350F (175C) preheated oven for 17 minutes, or till a toothpick inserted within the middle comes out largely clear or with just a few moist crumbs.
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Permit cupcakes to chill fully earlier than adorning with frosting (I used my vanilla buttercream frosting).
½ batch vanilla frosting
Notes
Vanilla flavoring
Clear vanilla flavoring, reasonably than pure vanilla extract, is used right here to present the cupcakes essentially the most pure-white coloration potential (actual vanilla is brown and may coloration the cupcakes). If that doesn’t concern you, be happy to substitute actual vanilla extract.
Cake flour
I like to recommend cake flour for greatest, lightest outcomes. All-purpose flour could possibly be substituted in a pinch (you’ll use 1 ⅓ cup + 1 Tablespoon or 175g) however the cupcakes received’t be as mild and fluffy.
Egg whites
I like to recommend avoiding store-bought egg whites (the sort offered in cartons) as readers have reported blended outcomes when trying to whip these to stiff peaks. When separating your eggs, be certain to separate the whites right into a clear, dry, grease-free bowl and ensure not even somewhat little bit of yolk is blended with them.
Observe for egg whites mixing bowl
Use a very clear, dry, and grease-free mixing bowl and beaters. I like to recommend avoiding silicone, plastic, or rubber when beating egg whites as nicely.
Doubling
This recipe doubles nicely for twenty-four cupcakes.
Storing
Retailer in an hermetic container at room temperature (frosting allowing) for as much as 2 days or within the fridge for as much as 5 days. These cupcakes can also be wrapped and frozen for a number of months.
Vanilla Frosting
For the cupcakes in these pictures and within the video, I made a half-batch of my favourite vanilla frosting however substituted clear vanilla for the extract. I piped the frosting with the Ateco 846 tip (you’ll find all of my favourite cake provides in my Amazon store).
Vitamin
Serving: 1cupcake | Energy: 183kcal | Carbohydrates: 25g | Protein: 3g | Fats: 8g | Saturated Fats: 2g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 4g | Trans Fats: 0.1g | Ldl cholesterol: 9mg | Sodium: 163mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 104IU | Calcium: 34mg | Iron: 0.2mg
Dietary data relies on third-party calculations and ought to be thought of an estimate solely. Precise dietary content material will fluctuate primarily based upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.
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