I finally perfected White Cupcakes that are soft, delicate, and easy to make from scratch, and I’m eager to share what makes them ideal for weddings, birthdays and parties.

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I’m a bit obsessed with these White Cupcakes. They come out so soft and delicate I kept saying Mm Cupcakes every time I tasted one.

It’s wild how just a bit of cake flour and vanilla extract can change everything, giving a clean crumb and a whisper of flavor. I wanted something elegant for a party but not fussy, something that looks like it took practice but really doesn’t.

If you like Moist Cupcake Recipes you’ll love how tender they stay even after a day. I promise the texture makes people pause, stare and ask for the recipe again even when you try to act casual.

Ingredients

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Light, fine flour; lower protein, gives tender crumb, mostly carbs, not much fiber.
Adds richness and moisture; mostly saturated fat and calories, not a health food.
Pure sweetener, simple carbs, fuels sweetness but no real nutrients, high calories.
Lean protein, helps structure and lift, low fat, adds moisture, sometimes it dries.
Adds fat and calcium, some protein, gives tenderness and slightly richer taste.
Tiny amount, almost no nutrition, gives aroma and sweet perception, masks egginess.
Leavening agent, creates lift and air, adds no calories or nutrients.
Enhances flavor, balances sweetness, trace minerals but no major nutrition.

Ingredient Quantities

1 1/4 cups (150 g) cake flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 g) unsalted butter

3/4 cup (150 g) granulated sugar

3 large egg whites about 90 g

2 teaspoons vanilla extract

1/2 cup (120 ml) whole milk

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. Sift together 1 1/4 cups cake flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt into a bowl and set aside.

3. In a large bowl beat 1/2 cup unsalted butter (room temp) with 3/4 cup granulated sugar until pale and fluffy, about 3 to 4 minutes; scrape the sides down once or twice.

4. Add the 3 large egg whites a little at a time, beating briefly after each addition so the mixture stays smooth, then stir in 2 teaspoons vanilla extract.

5. With the mixer on low, add about half the dry ingredients, then 1/2 cup whole milk, then the rest of the dry ingredients, mixing only until just combined; finish folding with a spatula so you dont overmix or the cupcakes get tough.

6. Portion the batter into the liners, filling each about two thirds full; a small ice cream scoop or tablespoon makes them even, trust me.

7. Tap the pan gently on the counter to release big air bubbles and bake about 16 to 20 minutes, rotating once if your oven is uneven, until tops spring back and a toothpick has a few moist crumbs.

8. Let the cupcakes cool in the pan 4 to 5 minutes, then transfer to a wire rack to cool completely before frosting or serving.

9. Quick tips: measure flour by spooning into the cup or better yet weigh it, use all ingredients at room temp for a smooth batter, dont overbeat egg whites or youll lose volume, store unfrosted cupcakes in an airtight container 2 to 3 days or freeze for up to a month.

Equipment Needed

1. Oven set to 350°F (175°C)
2. 12-cup muffin tin
3. Paper liners (about 12)
4. Electric mixer, hand or stand mixer
5. Fine mesh sieve or flour sifter
6. Measuring cups, measuring spoons and a kitchen scale
7. Mixing bowls, at least one large and one medium
8. Rubber spatula for folding and scraping
9. Small ice cream scoop or tablespoon for portioning
10. Wire cooling rack

FAQ

Q: Why use only egg whites, will they be dry? A: Egg whites keep the crumb very white and light, you wont get the yellow tint from yolks. They dont make the cake dry if you measure right and dont overbake. Tip: weigh the whites (about 90 g for 3 large) and stop baking when a toothpick comes out with a few moist crumbs.

Q: Can I substitute cake flour with all purpose flour? A: Yes, use 1 cup AP minus 2 tbsp plus 2 tbsp cornstarch to mimic 1 cup cake flour, so for 1 1/4 cups do that adjustment proportionally. Sift it first, it helps keep the cupcakes tender.

Q: How do I keep the cupcakes extra white and not brown on top? A: Use clear or light vanilla, dont brown the butter, and bake at 350 F (175 C) in the center rack. If tops brown too quick, tent with foil for the last few minutes.

Q: Can I use whole eggs instead of just whites? A: You can, but color and richness will change, they'll be slightly more yellow and denser. A common swap is 2 large whole eggs for these 3 whites, but expect a different texture.

Q: Best way to store or freeze them? A: Store cooled cupcakes in an airtight container at room temp up to 2 days, refrigerate up to 4-5 days. To freeze, cool fully, wrap each in plastic wrap then freeze in a sealed bag up to 3 months. Thaw in the fridge or at room temp before frosting.

Q: Any quick hacks for moist cupcakes or avoiding tunnels? A: Dont overmix after adding flour, fold gently. Beat butter and sugar until pale and fluffy, add whites gradually, and alternate milk and flour if you like. For extra moistness brush tops with simple syrup before frosting. Overbeating makes tunnels so mix light and steady.

White Cupcakes Recipe Substitutions and Variations

Cake flour → All-purpose + cornstarch: For each cup cake flour, use 1 cup minus 2 tbsp all-purpose flour plus 2 tbsp cornstarch, sift together well. (So for 1 1/4 cups do the same ratio and sift.)
Unsalted butter → Salted butter (or neutral oil): Use the same amount of salted butter but cut the added salt roughly in half (use about 1/8 tsp instead of 1/4 tsp). If you prefer oil, use 1/2 cup neutral oil (canola, vegetable) for a moister, less buttery result.
Granulated sugar → Caster (superfine) sugar: Swap 1:1 with superfine sugar for a finer crumb and quicker dissolving, same weight/volume.
Egg whites (3 large, ~90 g) → Whole eggs or aquafaba: Use 2 large whole eggs if you don’t mind a slightly richer, less-white cake. For a vegan substitute use about 6 tbsp aquafaba (chickpea brine) to replace the 3 egg whites.

Pro Tips

– Weigh the flour if you can, but if youre using cups spoon it into the cup and level it, dont pack it down or youll end up with heavy dry cupcakes.

– Bring egg whites to room temp fast by sitting them in a bowl of warm tap water for 5 to 10 minutes, then give them a quick whisk so they blend easier into the butter, if the batter looks a little curdled add a tablespoon of batter back and fold it in to smooth things out.

– Use an oven thermometer and try to keep the rack in the center, ovens lie a lot so rotate the pan if one side browns faster, and pull them just when a toothpick has a few moist crumbs or they spring back a little, overbake and theyll dry out fast.

– For storing or freezing: cool completely, freeze unfrosted on a tray then bag them so they dont stick, thaw at room temp before frosting; if they feel a tad dry pop them in a warm oven for a few minutes to revive them.

White Cupcakes Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I finally perfected White Cupcakes that are soft, delicate, and easy to make from scratch, and I'm eager to share what makes them ideal for weddings, birthdays and parties.

Servings

servings

Calories

260

kcal

Equipment: 1. Oven set to 350°F (175°C)
2. 12-cup muffin tin
3. Paper liners (about 12)
4. Electric mixer, hand or stand mixer
5. Fine mesh sieve or flour sifter
6. Measuring cups, measuring spoons and a kitchen scale
7. Mixing bowls, at least one large and one medium
8. Rubber spatula for folding and scraping
9. Small ice cream scoop or tablespoon for portioning
10. Wire cooling rack

Ingredients

1 1/4 cups (150 g) cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 g) unsalted butter
3/4 cup (150 g) granulated sugar
3 large egg whites about 90 g
2 teaspoons vanilla extract
1/2 cup (120 ml) whole milk

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Sift together 1 1/4 cups cake flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt into a bowl and set aside.
In a large bowl beat 1/2 cup unsalted butter (room temp) with 3/4 cup granulated sugar until pale and fluffy, about 3 to 4 minutes; scrape the sides down once or twice.
Add the 3 large egg whites a little at a time, beating briefly after each addition so the mixture stays smooth, then stir in 2 teaspoons vanilla extract.
With the mixer on low, add about half the dry ingredients, then 1/2 cup whole milk, then the rest of the dry ingredients, mixing only until just combined; finish folding with a spatula so you dont overmix or the cupcakes get tough.
Portion the batter into the liners, filling each about two thirds full; a small ice cream scoop or tablespoon makes them even, trust me.
Tap the pan gently on the counter to release big air bubbles and bake about 16 to 20 minutes, rotating once if your oven is uneven, until tops spring back and a toothpick has a few moist crumbs.
Let the cupcakes cool in the pan 4 to 5 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Quick tips: measure flour by spooning into the cup or better yet weigh it, use all ingredients at room temp for a smooth batter, dont overbeat egg whites or youll lose volume, store unfrosted cupcakes in an airtight container 2 to 3 days or freeze for up to a month.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.