White cupcakes are the ultimate treat for any occasion. These delicate, light cupcakes have a subtle vanilla flavor and a fluffy texture that makes each bite melt in your mouth.
Why You Will Love This Recipe
- Fluffy and Light: The key to a perfect white cupcake is its texture, and this recipe ensures a soft, airy crumb that’s neither too dense nor too dry.
- Simple Ingredients: With everyday pantry staples like flour, sugar, and vanilla extract, these cupcakes are easy to make and delicious every time.
- Perfect for Any Occasion: White cupcakes are classic and elegant, making them perfect for birthday parties, weddings, or any special event.
- Customizable: You can easily adapt the flavor or decoration to suit the occasion. Add a little lemon zest for a citrus twist or decorate with colorful frosting for a more festive feel.
Tips and Tricks
Room Temperature Ingredients: Always use room temperature butter, eggs, and milk for the smoothest batter and best texture. Cold ingredients can cause the batter to seize, resulting in dense cupcakes.
Don’t Overmix the Batter: Mix until just combined. Overmixing can lead to tough cupcakes. A few lumps in the batter are perfectly fine.
Ensure Even Mixing: Scrape down the sides of the bowl occasionally to ensure all ingredients are evenly incorporated.
Check for Doneness: To check if the cupcakes are done, insert a toothpick into the center. If it comes out clean, they’re ready. If there’s batter stuck to the toothpick, bake for a few more minutes.
For a Lighter Cupcake: Add 2 tablespoons of sour cream or yogurt to the batter for an extra moist and soft texture.
Variations
- Lemon White Cupcakes: Add the zest of one lemon to the batter for a refreshing citrus twist. You can also fill them with lemon curd for an added burst of flavor.
- Vanilla Bean White Cupcakes: For an extra layer of flavor, use vanilla bean paste or the seeds scraped from a vanilla bean instead of vanilla extract.
- Chocolate Chip White Cupcakes: Add a handful of mini chocolate chips to the batter for a delicious mix of sweet and chocolatey flavors.
- Almond White Cupcakes: Replace the vanilla extract with almond extract for a slightly nutty, aromatic flavor that complements the delicate texture of the cupcake.
How to Serve
White cupcakes are perfect for any occasion. Serve them at:
- Birthday Parties: Decorate with colorful frosting and sprinkles to make the cupcakes festive and fun.
- Weddings: These elegant cupcakes are ideal for weddings. Use a smooth buttercream frosting and add a light dusting of edible glitter for a classy touch.
- Afternoon Tea: Pair them with a hot cup of tea for a light, refreshing snack in the afternoon.
- Celebrations: Whether it’s a holiday or a special achievement, these cupcakes will add a sweet touch to the event.
How to Store
White cupcakes are best enjoyed fresh, but if you have leftovers, here’s how to store them:
- Room Temperature: Store the cupcakes in an airtight container at room temperature for up to 2-3 days. If they have frosting, it’s best to keep them in a cool, dry place.
- Refrigeration: If you want to extend the shelf life, you can refrigerate them for up to 5 days. Just make sure to store them in an airtight container to prevent them from drying out.
- Freezing: To freeze, place the cupcakes in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe bag or container for up to 1 month. Thaw at room temperature before serving.
Recipe FAQs
1. Can I use cake flour instead of all-purpose flour? Yes, you can use cake flour for an even softer, more delicate texture. If using cake flour, make sure to sift it to avoid lumps.
2. Can I make these cupcakes without eggs? Yes! You can substitute eggs with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or use an egg replacer if needed.
3. How do I know when the cupcakes are done? Insert a toothpick into the center of a cupcake. If it comes out clean or with just a few crumbs, they’re done. If it comes out with wet batter, bake for a few more minutes.
4. Can I make the batter ahead of time? Yes, you can prepare the batter ahead of time and refrigerate it for up to 24 hours. Just give it a quick stir before filling your cupcake liners.
5. Can I make these cupcakes gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the flour blend’s instructions for any additional adjustments needed.
White Cupcake
White cupcakes are the ultimate treat for any occasion. These delicate, light cupcakes have a subtle vanilla flavor and a fluffy texture that makes each bite melt in your mouth.
Ingredients
- 3 tbsp unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup neutral cooking oil (avocado, canola, or vegetable)
- 1 ½ tsp clear vanilla extract
- ¼ tsp almond extract (optional)
- 1 ½ cups cake flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup buttermilk, room temperature
- 3 large egg whites, room temperature
- ½ batch vanilla frosting (or your favorite frosting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix Wet Ingredients: Beat the softened butter in a large bowl until creamy. Add the sugar and oil, and continue beating until the mixture is smooth. Stir in the vanilla and almond extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Incorporate Dry and Wet Ingredients: Gradually add about a third of the flour mixture to the butter mixture, folding gently. Then, add half of the buttermilk and fold again. Repeat until all ingredients are combined.
- Whip the Egg Whites: In a clean, dry bowl, beat the egg whites on low speed, gradually increasing to high speed. Beat until stiff peaks form—when you lift the beaters, the peaks should stand straight.
- Fold in Egg Whites: Gently fold the whipped egg whites into the batter, ensuring everything is combined but without overmixing.
- Fill the Cupcake Tin: Spoon the batter into the cupcake liners, filling them about ¾ full.
- Bake: Bake for 17 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cupcakes cool completely before frosting.
- Frost and Serve: Frost with vanilla buttercream or your preferred frosting and enjoy!
- Vanilla Extract: Clear vanilla is used to keep the cupcakes pure white, but feel free to use regular vanilla extract if you don't mind a slight color change.
- Cake Flour: For the lightest texture, cake flour is recommended, but you can use all-purpose flour as a substitute if necessary.
- Egg Whites: Make sure the bowl and beaters are clean and grease-free when whipping egg whites for best results.
- Doubling: This recipe easily doubles to make 24 cupcakes.
- Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They can also be frozen for several months.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 270Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 8mgSodium 224mgCarbohydrates 40gFiber 0gSugar 26gProtein 3g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
White cupcakes are the ideal treat for those who love classic, simple desserts with endless possibilities. Whether you stick with the basic vanilla flavor or explore fun variations, this recipe guarantees soft, fluffy cupcakes every time. Enjoy them with your favorite frosting or keep them plain for an understated yet delicious treat!
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