White Cupcakes

White Cupcakes

You know a recipe must be good when you find yourself wanting to make it twice in the same week.  I have always wanted to find a good white cake recipe, and after making these cupcakes, I’m happy to say that I’ve found it.  These cupcakes were delicious!

I made the first batch just because I was in the mood for cupcakes, and I frosted them with vanilla butter cream frosting.  Then, last weekend I was in charge of bringing dessert for my sister’s birthday dinner, and I immediately decided to make these.  Only that time I frosted them with chocolate frosting.  It was the perfect opportunity to try out two new frosting recipes!  (Be sure to check back in a few days for posts on the chocolate and vanilla frosting).  Enjoy!

White Cupcakes

(print recipe)


  • 2 ¼ cups cake flour
  • 1 cup + 2 tablespoons whole milk, at room temperature
  • 6 large egg whites (3/4 cup), at room temperature
  • 2 tsp almond extract
  • 1 tsp vanilla extract
  • 1 ½ cups + 2 tablespoons granulated sugar
  • 4 tsp baking powder
  • 1 tsp table salt
  • 12 Tbsp unsalted butter, softened but still cool


  1. Set oven rack in middle position.  Heat oven to 350 degrees.
  2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
  3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
  4. Add all but ½ cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
  5. Divide batter evenly into prepared pans. Bake until thin skewer or toothpick inserted in the center comes out clean, 15-17 minutes.
  6. Cool completely prior to frosting.

Yield: 24 cupcakes (recipe can be halved to yield 12 cupcakes)

Recipe from: Beantown Baker Blog;  Originally from The Way the Cookie Crumbles Blog


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