This is the perfect no-fail classic white cupcakes recipe. Throw out the box mix! Make regular or mini cupcakes and frost/decorate to fit the occasion!
Original post: March 2018 | Updated: September 2021
Why This Recipe Works
I perfected this delicious white cupcakes recipe JUST for you, Pip and Ebby peeps, and I’m super excited about sharing these delicious little treats with you. This is the BEST cupcake recipe! These no fail cupcakes are EASY, moist, flavorful, versatile and pretty.
Vanilla Buttercream Frosting tastes amazing smeared all over them, but any frosting would adorn them well. Put down the box mix and make these instead!
Recipe Ingredients
Butter – Many bakers use unsalted butter in their baked goods in order to avoid over-salting. I, however, almost always use salted butter in my baked goods because it gives everything I make an extra touch of salty deliciousness. If you go the unsalted route, make sure you’re adding salt to the recipe.
Also, let your butter sit at room temperature before adding it to the recipe. This will prevent clumps from forming in the batter when mixed.
Eggs – Allowing your eggs to come to room temperature is important for a couple of reasons. One, they will mix better with your batter and allow the baked good to raise better during baking.
Additionally, if batter has a high fat content, adding cold eggs could affect re-hardening the fat.
Buttermilk – In case you don’t have this ingredient on hand, it is super easy to make your own batch of buttermilk quickly and easily using only 2 ingredients. Make sure the buttermilk is at room temperature before adding it to the batter and give it a vigorous shake just before adding it to the batter.
Buttercream frosting – Promise me you will make every effort possible to make your own frosting. Homemade buttercream is SO EASY to make and tastes far more delicious than the store-bought stuff.
How To Make This White Cupcake Recipe
Step 1
Preheat oven to 350 degrees F and line two cupcake tins with cupcake liners (or use one pan, two batches). Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter and sugar and beat on medium speed until creamy.
Add the egg whites and almond extract and beat on medium-low speed for 30 seconds.
Step 2
In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined. Add the buttermilk and mix until just combined.
Step 3
Fill each cupcake liner half full of batter and bake in the preheated oven for 14-16 minutes (9-10 min, if making mini cupcakes), or until a toothpick inserted into the centers come out clean. Let cool.
Prepare a batch of Vanilla Buttercream Frosting while the cupcakes are baking and cooling.
Step 4
Spread the frosting onto the cupcakes, add sprinkles (if desired) and serve!
Recipe Notes
- Using buttermilk for this recipe is key! If you replace it with another wet ingredient such as milk or cream, your cupcakes may need to be transformed into Cupcake Truffles. Make sure the buttermilk is at room temperature before adding it to the batter and give it a vigorous shake just before adding it to the batter.
- Filling the cupcake liners much more than halfway full will result in cupcake disaster. A lot of cupcake recipes work well with 3/4 full liners, but not this one. GO HALF FULL!
Can I Substitute Buttermilk With Milk
Use milk as a replacement in a pinch, but the end result will be a less fluffy end result. The buttermilk helps baked goods and pancakes to fluff beautifully and perfectly, so I highly recommend using it when possible. And it IS possible thanks to a little bit of milk and white vinegar/lemon juice!
Making Buttermilk at Home
If you don’t have buttermilk on hand, make your own by combining 1 cup of milk with EITHER 1 tablespoon of lemon juice OR 1 tablespoon of white vinegar. Mix well and let sit for 5-10 minutes, or until small curdles stick to a spoon.
FAQ About Cupcakes
Cupcakes freeze very well. Allow them to cool completely and place in a large ziploc bag (preferably without frosting). Freeze for up to 4 months for best results.
Chocolate Ganache Frosting is straight from heaven and creates the perfect combo when slathered over cupcakes. The following types of frosting would also taste amazing atop a perfect cupcake:
Vanilla Buttercream
Raspberry Buttercream
Cream Cheese Frosting
More Delicious Desserts
Maybe you are looking for a chocolate cupcake instead! These Perfect Chocolate Cupcakes are serious chocolate perfection. Or if you need to make a white sheet cake, this Vanilla Sheet Cake turns out perfectly every single time and can be dressed up to fit any occasion.
Related Recipes
Will you help add value to Pip and Ebby?
If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!
White Cupcakes Recipe
Ingredients
- 3/4 cup salted butter softened (1 1/2 sticks)
- 1 cup granulated sugar
- 4 egg whites
- 1 tsp almond extract
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 2/3 cup buttermilk shaken (at room temperature)
- 1 batch Vanilla Buttercream Frosting
- Sprinkles for topping (optional)
Instructions
- Preheat oven to 350 degrees F and line two cupcake tins with cupcake liners (or use one pan, two batches). Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter and sugar and beat on medium speed until creamy. Add the egg whites and almond extract and beat on medium-low speed for 30 seconds.
- In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined. Add the buttermilk and mix until just combined.
- Fill each cupcake liner half full of batter and bake in the preheated oven for 14-16 minutes (9-10 min, if making mini cupcakes), or until a toothpick inserted into the centers come out clean. Let cool. Prepare the Vanilla Buttercream Frosting while the cupcakes are baking and cooling.
- Spread the frosting onto the cupcakes, add sprinkles (if desired) and serve!
Notes
- Using buttermilk for this recipe is key! If you replace it with another wet ingredient such as milk or cream, your cupcakes may need to be transformed into Cupcake Truffles. Make sure the buttermilk is at room temperature before adding it to the batter and give it a vigorous shake just before adding it to the batter.
- Filling the cupcake liners much more than halfway full will result in cupcake disaster. A lot of cupcake recipes work well with 3/4 full liners, but not this one. GO HALF FULL!
Leave a Reply