White Cupcakes Recipes

THE MOST AMAZING WHITE CUPCAKES

Steps:

• Line 2 muffin tins with cupcake liners. Preheat an oven to 350 degrees F.
• In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Beat in almond extract. Beat in eggs and buttermilk. until mixture is smooth.
• Add in baking powder and salt and mix in briefly, until just combined. Slowly beat in cake flour just until the mixture is smooth.
• Fill each cupcake half of the way full. Bake at 350 for 14 to 18 minutes. Transfer to a wire rack to cool completely before frosting with your favorite frosting.

EASY WHITE CUPCAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit and line cupcake pan with liners. Set aside.
• In a medium bowl, whisk (or sift) together the dry ingredients: cake flour, baking powder, and salt. Set aside.
• Add butter and granulated sugar to a large bowl. Using a hand mixer or stand mixer, cream together until light and fluffy, about one minute. Add vanilla and beat until incorporated. Then, add egg whites and beat until light and fluffy, about one minute.
• Add flour mixture to butter mixture in thirds, alternating with the milk, just until each ingredient is incorporated and batter is smooth. Do not overmix.
• Divide batter between 15 cupcake liners, filling each about 2/3 full. Bake in preheated oven for 15-18 minutes, or until a toothpick comes out clean.
• Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.
• In a large bowl, add room temperature butter and beat until creamy, about one minute.
• Add confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
• Add vanilla extract, salt, and heavy cream and whip for an additional 3-4 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.
• Pipe or spread frosting with a knife onto cupcakes and serve.

SIMPLE WHITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
• In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
• Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

WHITE CUPCAKES

Steps:

• 1. Preheat the oven to 350°F. Prepare cupcake tins as directed as directed in the recipe you are following.
• 2. Sift the flour, baking powder, and salt together in a medium bowl.
• 3. In a separate, larger bowl, cream the butter. Gradually add the sugar, creaming until light and fluffy.
• 4. Add the eggs one at a time, and beat well after each addition.
• 5. In a small bowl, combine the milk and vanilla.
• 6. To the butter mixture, add about one quarter of the flour mixture and mix well. Add about one quarter of the milk mixture and mix well. Continue alternating the flour mixture and milk mixture, beating after each addition until smooth.
• 7. Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.
• 8. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.

WHITE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes. Frost with desired frosting.

SIMPLE WHITE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line a 12-muffin pan with paper liners.
• In a medium bowl, cream together the sugar and butter.
• Beat in the eggs, one at a time, then stir in the vanilla.
• Combine flour and baking powder, add to the creamed mixture and mix well.
• Stir in the milk until batter is smooth. Pour or spoon batter into the liners.
• Bake 20 to 25 minutes. Cake is done when it springs back to the touch.

ULTIMATE WHITE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners.
• Sift the flour, baking powder and salt into a medium bowl. Stir the milk and vanilla together in a small bowl. Set aside.
• Add the butter to the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer).
• Mix on low speed until the butter is smooth, about 1 minute. Gradually beat in 1/2 cup of the sugar. Increase the speed to high and beat until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
• Reduce the mixer speed to low. Add about one-third of the flour mixture and beat until just combined. Add half the milk mixture and beat until smooth. Repeat, adding flour, then milk, and then the rest of the flour, stopping and scraping down the sides of the bowl as needed. Increase the mixer speed to medium and beat briefly to make a smooth batter.
• Put the egg whites in a clean bowl. Whip on high speed until foamy. Gradually add the remaining 1/4 cup sugar and continue to beat until the egg whites are glossy and hold stiff peaks, about 10 minutes. Fold the whites into the batter in three batches. Divide the cake batter evenly between the liners.
• Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, about 20 minutes.
• Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely.

WHITE CUPCAKES

Steps:

• Cream butter and sugar, add eggs and vanilla. Alternately add milk and flour.
• Bake at 350°F for 25 minutes.
• Do not over whip!