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Perfect White Cupcakes

These sweet little Reese’s and Hershey’s Kiss Christmas Trees are fun, easy, and a delicious treat for everyone!
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Dessert
Cuisine: American
Keyword: Perfect White Cupcakes
Servings: 28 cupcakes
Author: Amanda Rettke


  • 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)


  • Preheat oven to 350 degrees. Prepare muffins tins. 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.