Elegant White Cupcakes

These delicious cupcakes have a fine crumb and a dense texture, making them ideal for a special occasion!

Elegant White Cupcake!

One thing I am learning is that in baking, quicker is not always better.

Sometimes it is worth it to put time, precision, and thought into a recipe. I have struggled with this concept over the years, intentionally seeking out FAST EASY SIMPLE recipes. And while those recipes have a place in my very busy life, so does recipes that take just a bit more.

Elegant White Cupcake!

In my search for the perfect white cupcake, I came across this recipe from King Arthur Flour. It is perfect in a way, I suppose. It is not the big, beautiful, domed cupcake you will find at bakeries.  Nor is it one of those recipes that you can fuss with the ingredients a bit to fit your needs.  I tried! I tried to make it No-Fail and tried to make it with less than precise measurements. It did not work to deviate from the ingredients or method. (and this method is definitely unique!)

Elegant White Cupcake!

That being said… it is the perfect cupcake if you love dense, moist, fine crumb, and delicate texture. It is the perfect cupcake for frosting in that every flavor compliments it beautifully. It is the perfect white cupcake in that it is one of the most subtle and delicious white cupcakes I have ever made.

Elegant White Cupcakes


  • 1 c (2 sticks, 8 ounces, 230g) unsalted butter, room temperature
  • 1 tbsp. baking powder
  • 2 1/2 c (500g) superfine or granulated sugar
  • 3/4 tsp. salt
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 5 large egg whites
  • 2 3/4 c (344g) cake flour
  • 1 c (8 ounces, 225g) milk, room temperature (I prefer whole)


  1. Preheat oven to 350 degrees. Prepare muffins tins. This recipe yields 24-28 cupcakes.
  2. In the bowl of stand mixer with paddle attachment, cream together butter, baking powder, sugar, salt, and extracts until light and fluffy, about 5 minutes. (be sure to stop half way and scrape down sides)
  3. With the mixer on the lowest speed, carefully add in egg whites, one at a time, beating well after each addition. (scrape down sides as necessary)
  4. With mixer still on low, add in 1/3 of the flour into the creamed mixture, then half the milk, another third of the flour, the remaining milk, and then the remaining flour. (scrape down sides as necessary)
  5. Using a 1/4 cup ice cream scoop or a 1/4 measuring cup, fill muffin tin.
  6. Bake for 16-22 minutes, or just until cupcakes start to brown and the center springs back when touched. You can also insert a toothpick into the center of the cupcake, and if removed mostly clean, cupcakes are done. Make sure to not brown cupcakes as they are better when slightly less done.
  7. Remove cupcakes from oven and cool in pan for up to five minutes, then invert onto wire rack. Cool completely before frosting.

Recipe adapted from King Arthur Flour.

Tips for Success:

Room temperature ingredients are advised for this recipe. Take the butter, eggs, and milk out a couple hours before preparing the cupcakes.

If you have a big enough oven you can place the muffin tins side-by-side, but I do not recommend baking them on multiple levels at the same time.

You can substitute half of the butter for shortening (as King Arthur Flour does in the original cake recipe) to achieve and even whiter cake. You can also use Imitation Clear Vanilla Extract. Doing these two things will ensure a very white cupcake.

People often ask about almond extract, wondering if they can omit. I don’t recommend it in this cupcake. If you have an allergy to nuts simply use imitation almond extract. If you don’t like the flavor rest assured, it does not taste almond-y. It simply adds a freshness, a refined elegance, to the overall flavor.

I used this Whipped Vanilla Buttercream recipe to pipe of the design. (TUTORIAL HERE) Again, if you want extra white frosting, use shortening in place of butter and a clear vanilla extract.

Elegant White Cupcake!

Just look at the crumb! I actually had to darken this picture a bit so you could see that beautiful tender and moist texture. I just love how silky smooth and light it is!

Truly the perfect white cupcake.

Here is the tutorial for the Rope Frosting technique I did.

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Fun size wife

I love the traditional white wedding cake with white icing, and I think this may come pretty close. Thank you for your time and creativity, you made a beautiful productm


Could this recipe be done dairy free (sub coconut oil for butter and coconut milk for the milk, or coconut cream)? I would really like to make these cupcakes for my son’s birthday but I have a dairy allergy. I’d like to be able to eat some of the cake if I’m going to make it, if possible! Thanks for any pointers you can give (or anyone else)!


    I do not bake dairy free so have not made those modifications. If you do, please feel free to report back and let us know your findings!


Any idea what the baking time/temp would be if I made these into mini cupcakes?


Wondering is cocoa could be added to make them chocolate? If so how much?


How would I modify this recipe for a 9×13 cake pan?


Just made these for a tea party with my granddaughter. They did not turn out well. I made minis and they are so sweet and sticky they would not come out of my pan. It took me half an hour to get them out with only about half surviving. The edges are so sweet and sticky they stick to your teeth like caramel. Afterwards I compared to some other recipes and all had less sugar. Kind of like making cupcakes out of cookie dough. I will stick to recipes with reviews by people who have actually made the recipe from now on.


    Hi Amy! So Sorry you had any issue. There are definitely difference in temp and timing when you are making mini’s… so I hope you were able to account for that? Also, I don’t recommend making mini’s in a pan without cupcake liners. I would recommend making this recipe as it is written before rejecting it entirely. Hope your tea party with your granddaughter was lovely… it sounds like a wonderful way to make memories!


Hi, looks like a lovely recipe, however what is cake flour?


White cake and pick velvet cake testes different ???


Should have read all of the comments first… I usually do but for some reason didn’t tonight. Followed recipe exactly and just as others have reported, they puffed up and ran over the top. Definitely makes more than 24. Prob won’t try again because of the cost of ingredients if it fails again. Always had luck with your other recipes though!


Hello, Well I tried your beautiful cupcakes, they looked beautiful just right but when I tried to take off the wrapper the cupcake stuck to the wrapper. They fell apart. They were to sweet for me. I am making my granddaughters cakes for her wedding. These won’t do do u have another I can try? I also used your suggestion about 1/2 shortening and 1/2 butter. Thank you, Tara


looks so delicious and the rope design on the frosting makes it look elegantly unique!

Jackie Carrizales

I tried making this twice tonight. Everything was new and fresh but both time my cupcakes dropped big time. What did I do wrong? I did adjust for high altitude but I’ve never had this problem before. Please help cause I want to try more of your recipes. Thank you


    Oh no!! I am so very sorry, I can imagine that is very, very frustrating. 🙁
    Here are a couple reasons: Over-beating the batter: By doing so, it can cause too much air to get into the batter. The air then collapses, along with your cupcakes. Oven temperature: If your oven temp is too high, this can cause the cake to rise too rapidly. A good idea is to buy an oven thermometer and keep an eye on it.

Kristen Reed

Hi, I made this recipe today The taste was very good but some of them sank in the middle with crispy edges and and some puffed up and over the edge. I was curious what i could’ve done wrong?

Brian Scheile

Made these last night for my wife’s office and also for a friends birthday. Dang, these are good. They reminded me of baking with my mother a long time ago. I made the buttercream frosting also, and ended up just using a large dollop in the middle of the cupcake instead of covering it. The frosting is seriously rich, even for me. I used a quarter of a cup of the batter for the cupcakes and decreased it a little bit on the last two batches because it gave me more uniformity. Next time I might try a glaze instead of frosting. I was impressed with the texture of the cupcakes and look forward to making them again. The only thing I will do differently to this recipe is cut the almond extract to half a teaspoon instead of a full teaspoon


    Glad you like them Brian!! Let me know how your alterations go… they sound like great options!


Made these tonight and it was an epic fail. I am an amateur baker. I have baked for several weddings, parties, and showers. These ran out all over my oven. So disappointed. I have had a very hard time finding a white and vanilla cupcake recipe that uses butter that doesn’t fail. Maybe it’s the high altitude in Colorado.


I made them today. They were flat and sunk. Tried twice. Bummer!


Hello I’m going to try to make these for my sons baptism but I’m a bit nervous after reading the comments where there were so many failed attempts., Any tips or advice before I make them?!

    Shaton Dunmore

    Everyones experience is going to be different. Everyones oven, mixer, utensils, and home is different as well and you will achieve different results. I say give it a try. Its a hit or miss when baking. Even some if rhw best bakers have bad days. I failed at a few recipes, but tried and tried again and it come out the way I wanted it. However, before I start a new recipe,, I clean all of my equpment (mixing bowl, paddles, spoons, spatcheler, measuring cups and spoons, etc) with white vinegar to ensure all oils are removed. If you are a regular baker/cook and use these items for everyday cooking they tend to gather an oilie film on them over time. This can alter any and all recipe as well. Good luck


I made these twice. 1st round they were huge and flowed over. 2nd time they sunk in the middle. Bummer. I did make them with strawberry puree instead of milk on one batch that came out beautiful. I’m needing these today, 3 batches of cupcakes 2 different recipes. I may have to resort to a box mix just tonger them done snd out the door as im out of time.

Damaris Freeman

I’m going to be honest some of the comments left me a little scared to make the cupcakes..didn’t want any mishaps…BUT….I decide d to make a double layer cake instead…. they came out PERFECT!!! not only the best textured cake I’ve made…but soooooo utterly delicious…i frosted with your whipped vanilla buttercream…I’m about to have my husband sit down so we can eat some together and renew our vows..lol lol