My white cupcake recipe makes stunning, snow white cupcakes with a fluffy and tender texture. High 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 rigorously engineered to be smooth, gentle, tender, completely fluffy and white as snow. Whereas some approach is concerned as a way 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 doubtless spot some gentle golden coloring on the very exterior (very similar to you’ll with my white cake) however the inside needs 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 gentle and beautiful, it’s laborious to eat only one!
- Makes 12 cupcakes, however doubles simply for twenty-four (or extra!). These can be so elegant and fairly as wedding ceremony cupcakes!
- Pairs nicely with many frostings. I embody a number of further 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. Word that you could be wish to skip the almond extract within the cupcakes when you plan to make use of a frosting that may conflict with it.
Elements
Let’s evaluation a number of key elements for these white cupcakes earlier than we get began.
- Cake flour. Utilizing cake flour means our white cupcakes may have a lighter crumb and fluffier texture. You should use all-purpose flour in a pinch, however your cupcakes received’t be as fluffy. I discuss extra about this and embody substitution directions beneath.
- Almond extract. That is non-obligatory, however it provides such a refined, but vivid taste. It’s additionally a traditional taste for white wedding ceremony cupcakes, if that’s what you’re utilizing this recipe for!
- Clear vanilla. Clear vanilla is vital to the pure white coloration in my white cupcake recipe. One thing to find out 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 home made vanilla extract), it’s necessary to know that your cupcakes may have a barely golden/yellow coloration.
- Butter and oil. The mix of those two elements works for quite a few 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 maintain 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 take advantage of this ingredient in my vanilla cake and chocolate cake and plenty of different recipes due to the great 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 summary 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 submit!
Cake Flour vs. All Goal Flour
I do know not everybody retains cake flour readily available, however I needed to indicate you the distinction it makes on this white cupcake recipe.
For those who check out the highest cupcake, you possibly can see that the crumb is lighter (in texture and coloration). It makes for a a lot fluffier cupcake that, to me, can also 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! Word that if you’re not utilizing a scale to measure, this received’t be a good 1:1 substitution; I present directions to correctly substitute within the recipe card.
The way to Make White Cupcakes
- Cream the butter till clean, then beat within the sugar, oil, and extracts.
- Whisk the dry elements collectively, then steadily fold in a couple of third of the combination. Change to a spatula for this, in any other case you would 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 every part 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 principally clear. Let your white cupcakes cool of their pan for 5-10 minutes, then take away to a cooling rack to chill utterly. Eradicating them from the pan at this stage prevents these soggy cupcake liners all of us despise!
- Pipe frosting on the cooled cupcakes and luxuriate in! I take advantage of the Ateco 846 tip to pipe the frosting in these photographs.
SAM’S TIP: Be sure to use a clear, dry, and grease-free bowl and utensils on your egg whites, or your they could not whip correctly. I additionally advocate avoiding silicone, rubber, or plastic when whipping your eggs (all suggestions that apply to my meringues and macarons as nicely — egg whites could be finicky issues!).
A Word on the Frosting
I used my vanilla buttercream in these photographs, however with a number of slight modifications. Swapping in clear vanilla (as an alternative of pure vanilla) retains the colour whiter, and steadily whipping in 3-4 Tablespoons of heavy cream each lightens the colour and texture. This model pairs so nicely with these cupcakes!
Incessantly Requested Questions
When you may, I’d advocate utilizing my white cake recipe (or Funfetti cake recipe) as an alternative.
The truth is, I typically use my white cake to make white cupcakes, however structurally that recipe is healthier suited to cake. When used for cupcakes, that recipe is extra prone to sink after baking. This why I needed to develop a extra sturdy, standalone white cupcake recipe.
Since we’re utilizing vanilla extract right here, you would technically name these vanilla cupcakes too. However in comparison with my precise vanilla cupcake recipe, this white cupcake recipe yields cupcakes which can be a lot lighter in coloration. This is because of each the elements used and the approach (like whipping the egg whites). For those who’re in search of an excellent cupcake to dye, this one works higher because the meals dye received’t must compete with a yellow coloration.
Completely, be happy to make use of any frosting (I’ve an entire library of frosting recipes, when you’d wish to peruse)! I used these white cupcakes to showcase my blueberry frosting (coming quickly!) and that was an amazing pairing. I believe they’d even be beautiful with different fresh-flavored fruit frostings like my lemon frosting, strawberry frosting, or raspberry frosting.
Over time, so lots of you will have requested how one can flip my white cake into white cupcakes, so I’m completely thrilled to lastly share this with you at the moment 🤍. Let me know what you assume!
Take pleasure in!
Let’s bake collectively! Subscribe to my publication to be notified of all the latest recipes, and discover my free recipe tutorials on YouTube 💜
White Cupcakes
Servings: 12 cupcakes
Energy: 183kcal
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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 couple of 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 all the 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 be aware), use an electrical mixer to beat egg whites on low-speed, steadily improve to excessive velocity and proceed to beat till stiff peaks type (batter might be thick, voluminous, fluffy, and the height that kinds 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. You should definitely 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 best way full.
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Bake in heart rack of 350F (175C) preheated oven for 17 minutes, or till a toothpick inserted within the heart comes out principally clear or with a number of moist crumbs.
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Permit cupcakes to chill utterly earlier than adorning with frosting (I used my vanilla buttercream frosting).
½ batch vanilla frosting
Notes
Vanilla flavoring
Clear vanilla flavoring, relatively than pure vanilla extract, is used right here to provide the cupcakes probably 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 might be substituted in a pinch (you’ll use 1 ⅓ cup + 1 Tablespoon or 175g) however the cupcakes received’t be as gentle and fluffy.
Egg whites
I like to recommend avoiding store-bought egg whites (the sort bought in cartons) as readers have reported blended outcomes when making an attempt to whip these to stiff peaks. When separating your eggs, be sure to separate the whites right into a clear, dry, grease-free bowl and ensure not even a bit of little bit of yolk is blended with them.
Word for egg whites mixing bowl
Use a totally 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 may be wrapped and frozen for a number of months.
Vanilla Frosting
For the cupcakes in these photographs 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 (yow will discover all of my favourite cake provides in my Amazon store).
Diet
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 info is predicated on third-party calculations and needs to be thought of an estimate solely. Precise dietary content material will range based mostly upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.
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