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Coconut Angel Food Cupcakes!

Elegant White Cupcakes

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
Prep Time 10 minutes
Cook Time 22 minutes
cooling 5 minutes
Total Time 32 minutes
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.