White Cupcakes

These velvety, heavenly, and super fluffy White Cupcakes have a cloudy texture and soft flavor that melt in your mouth. I have decorated these for the New Year; however, they can be frosted with different frostings and decorations.

About This Recipe

• Remember what makes a cake yellow when making any white cake and cupcake? Yes. That is the egg yolks. Yolks are what give a cake that yellowish color. So we need to eliminate the yolk altogether. Egg whites are one of the main ingredients in these White Cupcakes.
• Other ingredients are straightforward, and no fancy ones!
• We need both butter and oil in this recipe. Butter is the source of fat in this recipe and also brings a lot of flavor to the recipe. Conversely, oil makes the crumb very moist and tender, and the cupcakes stay soft longer.
• As for the leavening, we use baking powder and baking soda to fluff up the crumb.
• This White Cupcakes recipe calls for half a cup of buttermilk. Buttermilk is the moister and flavor staple of any cake or cupcake. This ingredient has the same property as milk, and the sourness of buttermilk adds a subtle sour flavor to these cupcakes.
• These cupcakes are frosted with a vanilla champagne frosting to match them for the New Year. You can use plain vanilla frosting or any other frosting.
• This recipe is perfect for making confetti cupcakes. Only add half a cup of confetti sprinkles to the batter.
• The frosting is a mix of butter and cream cheese. Cream cheese makes a balanced sweetness.
• I am adding a small amount of champagne to the frosting. You can eliminate that if you prefer.

How To Make These White Cupcakes

• Making these cupcakes are very easy to make. Whisk all dry ingredients together.
• Use the paddle attachment and beat the room-temperature butter and sugar for a good 2 minutes until light, fluffy and creamy.
• Add in the oil and vanilla extract, and mix well.
• Add in the egg whites and beat well. The mixture should look homogenous and light.
• Switch to a spatula and add the dry ingredients alternating with buttermilk, start and finish with dry ingredients. Gently mix and do not overmix.
• Fill up the liners to ⅔ and bake the cupcakes.

• To make the frosting beat the butter and cream cheese until creamy, smooth, and lump-free.
• Mix one teaspoon of meringue powder into one cup of sifted powdered sugar. Using meringue powder is optional, but it stabilizes the frosting. Add the powdered sugar to the butter in spoonfuls. Add the remaining powdered sugar.
• Add the vanilla extract and a couple of tablespoons of champagne.
• Beat until everything is all blended and creamy. Frost the cool cupcakes.

See more Cupcake recipes here;

Gingerbread Cupcakes,

Biscoff Cupcakes,

Margarita Cupcakes

📖 Recipe