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.

Coconut Angel Food Cupcakes!
4.32 from 16 votes

Elegant White Cupcakes

Prep Time 10 mins
Cook Time 22 mins
cooling 5 mins
Total Time 32 mins
These delicious cupcakes have a fine crumb and a dense texture, making them ideal for a special occasion!


  • 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)


  • Preheat oven to 350°F. Prepare muffins tins with liners. (This recipe yields 24-28 cupcakes.)
  • 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)
  • 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)
  • 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)
  • Using a 1/4 cup ice cream scoop or a 1/4 measuring cup, fill muffin tin.
  • 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.
  • 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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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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!

  2. 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?

  3. 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

  4. 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!!!

  5. This is the best cupcake recipe ever! I made them for my daughter’s 7th birthday and everyone 7-70 loved them. The recipe does make 3 dozen and it’s best to keep them small so they don’t overflow. Although the overflow is appreciated for a few because that caramelized goodness is the best mix of cupcake and sugar cookie. A real treat for the baker! I also really appreciate the good instruction and need for precision. A+++++

  6. I just laughing at some of these comments!! Seriously if you have all the right ingredients and follow instructions and have a functioning oven how can you destroy a recipe!
    I know I have when the butter was too firm and I put in it the microwaves and it became more than soft it destroyed your white cake recipe and I turned it into a “snack cake” for my grandkids !
    But these cupcakes are really easy and fun to make and frost !!
    Thank You😉

  7. I see that you stress the importance of sticking exactly to the recipe and instructions to achieve the best results. I’m wondering though, is King Arthur’s white all-purpose flour (regular, NOT cake flour) okay to use? I don’t have any cake flour, so I’m hoping regular King Arthur flour okay seeing as how it’s the same brand. Does it matter if I don’t use cake flour?

  8. These work THE BEST cupcakes I have ever made and eaten!!! They are amazing! All my friends flipped for them as well! Thank you for sharing!

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