Elegant White Cupcakes

filed under: Cupcakes on September 9, 2015

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.

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

4.7 from 13 votes
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.

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  • 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.

  • Taylor says:

    First, you should make these cupcakes. The flavor is dreamy amazing. Almost angel food flavor with a soft crumb cupcake texture – divine! I too, did run into the problem some other bakers had with the cupcakes falling. I watched the first batch and they rose well up until about 13-14 minutes and then they started to fall. They overflowed somewhat, too. That being said, I’m on my second pan from the same batch right now and have knocked the oven temp down to 325 (I saw this tip mentioned on the recipe you have for yellow cupcakes which are PERFECT) and filled the liners a little less full. We’ll see – I’ll post an update. Either way, these cupcakes will be shared with my friends, or I’ll just eat them all! 🙂 They’re getting some strawberry frosting tomorrow morning.

    Thank you for another delicious recipe!

  • Taylo says:

    As a follow-up just thinking after my first comment, I wonder if it would be better to whip the egg whites and fold them in as opposed to adding them into the mixer? My Kitchen Aid tends to get hot quickly, it’s an older model. That might have caused something to happen to butter and egg whites. Not sure. I will definitely make this recipe again though and give it a try!

    • Amanda Rettke says:

      Thanks for the thoughtful feedback Taylor! I will try your tips as well! 🙂

  • Trish says:

    My cupcakes sank in the middle, then they came part of the way back up but I was still left with a big indent. Any ideas what I did wrong or has anyone else seen this?

  • Lauren says:

    Do NOT recommend. I made these, followed the recipe EXACTLY and they turned out awful. Instead of rising, they sunk. They were way to sugary and gave me a stomach ache. They were chewy and just overall not worth all the ingredients it wasted. Again, would not recommend making these

  • Carla Flott says:

    Can I make these as mini cupcakes?

  • Diane Gronseth says:

    A complete waste of time. Too much sugar, so the top ended up crusty,sugared cap that lifted when adding frosting. Wish I would have saved those 5 eggs for something better. Sorry!!!