Elegant White Cupcakes

filed under: Cupcakes on September 9, 2015
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  • These delicious White Cupcakes have a fine crumb and a dense texture, making them ideal for a special occasion! Looking for more Cupcakes? I’ve got ya covered.

    Elegant White Cupcake!

    White Cupcakes

    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!)

    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 Cupcake!


    How to Make White Cupcakes

    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!

    The crumb is divine! I actually had to darken this picture a bit so you could see that beautiful tender and moist texture. Just love these!

    Truly the perfect white cupcake.

    5 from 1 vote
    Coconut Angel Food Cupcakes!
    Elegant White Cupcakes
    Prep Time
    10 mins
    Cook Time
    22 mins
    5 mins
    Total Time
    32 mins

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

    Course: Dessert
    Cuisine: American
    Keyword: White Cupcakes
    Servings: 28 cupcakes
    Author: Amanda Rettke
    • 1 cup (2 sticks or 226g) unsalted butter, room temperature
    • 2 tsp. baking powder
    • 2 1/2 cups (500g) superfine or granulated sugar
    • 3/4 tsp. salt
    • 2 tsp. vanilla extract
    • 1 tsp. almond extract
    • 5 large egg whites
    • 2 3/4 cups (344g) cake flour
    • 1 cup (8 ounces or 225g) milk, room temperature (I prefer whole)
    1. Preheat oven to 350°F. Prepare muffins tins with liners. (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.
    7. 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.

    8. Remove cupcakes from oven and cool in pan for up to five minutes, then invert onto wire rack. Cool completely before frosting.

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

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  • Lauren says:

    Just made these cupcakes the other day. The only issue I had with them other than the fact that they are not an inexpensive cupcake to make,is that they do tend to spill over the cupcake liner causing them to stick to the muffin pan. The flavor, however, is amazing. Probably the best tasting vanilla cupcake I’ve ever had. I’m planning on making them again but will only fill the cupcake liners 1/2 full this time.

  • Simone says:

    Amanda Thank you for this recipe! I had extra egg whites & needed a cupcake recipe this worked beautifully AND I doubled the recipe I my new white cake!! I’d add a pic of I could & I used my Russian decorator tips after watching your tutorial
    Thank you very much

  • Natalie McCarthy says:

    This has turned into my go-to white cupcake recipe! I will say that for me and my muffin tins, this recipe makes nearly 3 dozen cupcakes instead of 2 dozen. Otherwise, if I tried to do only 2 dozen, the batter would overflow as it baked. But it’s delicious and has the perfect texture for a cupcake!

  • Amanda says:

    Wow what a disaster. I tried this recipe three different times, and every time they spilled over and basically caramelized on the pan!! I only got maybe 5 cupcakes that could be salvaged. I don’t know what is up with this recipe, but I’m not the only person this happened to.

  • Caryn Schneider says:

    Sabrina (dinner, then dessert) sent me your way. Can’t wait to try these cupcakes for my friends wedding! Thanks 💜

  • ER Hoffman says:

    So good!! I am having ladies over for game day tomorror and wanted a white wdding cake like cupcake to serve. It us close to independence day so the white cupcakes will be accompanied with strawberries and blueberries.

    These cupcakes are wonderful. The texture and flavor are excellent. I used regular grain sugar but put it in my food processor on grind to get a finer grain.

  • Amber says:

    Really wish I had read the reviews first. This recipe is too good to be true. The cupcakes sink and spill over carmelizing on the pan. Made these for a bake sale and have to dump them. Box cake would have been better and cheaper. :(. I followed the instructions exactly.

    • C. says:

      I had the same issue!! I thought maybe it was due to the high altitude!!

  • Ann says:

    I just tried these cupcakes. I first thank Amanda for such a great page with yummy recipes. These cupcakes turned out super light and fluffy! spongy, soft, lovely texture. For my palate they were a bit too sweet, but that is just for my palate. They did come out dry though (I did not over bake them). I will try this recipe next time I will incorporate some sour cream to help with the moistness because this is a very good recipe. Thanks again!

  • Jenn says:

    I didn’t have have the same issues as the comments below with overflow, sticking etc…but I did find these cupcakes excessively sweet. I will definitely make them again (the fine crumb is amazing) but will cut the sugar down substantially

  • Sonia says:

    Will try this cupcake

  • C. says:

    So I made these and they all fell really bad! They tasted good, but fell and stuck to the pan. Could that have been due to high altitude? Or could I have done something wrong? I am an experienced baker.

  • Pamela Hardester says:

    How long would you recommend baking these as minis? This is my absolute go-to recipe for white cupcakes, and I’m so grateful to you for sharing it!

    • Amanda says:

      Probably 10-14 minutes? I haven’t made them as mini’s so can’t say for certain. Happy baking! <3

  • Joyce says:

    I made these for the first time yesterday and got raves. One person said, ‘not too sweet like some others’. I like that they stayed flat on top for decorating more easily. A few overflowed the liners, but I probably overfilled those.the almond/vanilla combination was yummy.

  • Mohd Ayman al Najjar says:

    You are amazing 😉 you help us a lot
    We proud of you

  • Wayne says:

    I made 150 of these cupcakes for a wedding and they were excellent. I also used this same recipe to make the topper. I agree with other to be careful to not overfill. I would love to share photo.

  • Marcy says:

    These cupcakes are AMAZING! They are light and airy and and are a great base for extracts and frosting flavors. I only used 1t of vanilla, kept the 1t of almond, and added 1t of King Arthur Flour’s Buttery Sweet Dough flavoring and they were amazing. I topped them with a lemon marshmallow buttercream and they were perfect. Unless the recipe tells you different, always fill you cupcake pans just over 1/2 fill. This recipe is no different. Thank you for an amazing cupcakes that I just made this week and am already getting requests for repeats!

  • Laurie says:

    I love the way The Elegant White Cupcake is frosted! I have never seen that before. Any chance you can explain how this technique is done?
    Thank you

  • Marnie says:

    These cupcakes work best in SHALLOW muffin tins that are filled 1/2 to 3/4 of the way. Otherwise, they don’t have the proper structure to hold up so they will spill over and/or caramelize. Although it is a good way to use up extra egg whites, I found them to be a bit too sweet. You can easily cut back the sugar!!

  • Kristen says:

    Just made these with the rope frosting and, oh my goodness, they are truly elegantly delicious as Amanda says. I will make these again for special events. No problems with spilling as others said. It made more than 24 cupcakes, again as she says.

  • Kristen says:

    I forgot to put the five stars!

  • Sarah says:

    This is the best white cupcake recipe I’ve found, but I do think the almond flavor is too strong. I cut it in half for my first go and it was still too much for me, so I can’t imagine how the full amount would have been!

    I didn’t have an issue with overflow, I filled my liners about 2/3 of the way full and they were just right. I have shallow and slightly taller cupcake pans and baked cupcakes in both, and had no issues with spillage in either. None of the cupcakes sunk either. I imagine the issue some commentators are having is either related to using all purpose flour instead of cake flour, overmixing, or adding too much leavener. This batter is quite thick so it’s very hard for it to bubble up and spill over!

    For those who don’t have cake flour, you can substitute it like so: 1 cup of all purpose flour, minus two tablespoons of the flour, with two tablespoons of cornstarch added. Sift it into a bowl before use.

  • Ashley says:

    TERRIBLE RECIPE. They’re basically a sugar cookie in a muffin tin. Hard as a rock when their finished and NOT OVERCOOKED. They stick to the liners, spill over on the pan and are waaaaaaaaaaaaaaay too sweet. No lie, I followed this recipe TO A T and I am not a novice Baker. Trust me, scroll on.

  • Jerri says:

    What on earth happened?? Followed recipe to the tee!! They completely sunk with tons of air holes.

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