Canada Day Cupcakes

These vibrant and delicious Canada Day Cupcakes are for different occasions, including Canada Day on July 1st. They have a velvety and tender texture and are topped with a smooth and creamy frosting!

ABOUT THESE CANADA DAY CUPCAKES

• These cupcakes are perfect for various occasions, such as Valentine's Day, Christmas, Birthdays, and Canada Day, EH!
• Remember what makes a cake yellow when making any white cake or cupcake? Yes, that is the egg yolks. Yolks give cakes that yellowish colour, so we need to eliminate them 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 a moister and flavorful staple of any cake or cupcake. This ingredient has the same properties as milk; its sourness adds a subtle sour flavour to these cupcakes.
• 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.

HOW TO MAKE THESE WHITE CUPCAKES

• Making these cupcakes are very easy to make. Whisk all dry ingredients together.
• Use the paddle attachment to beat the room-temperature butter and sugar for 2 minutes until light, fluffy, and creamy.
• Add in the oil and vanilla extract and mix well.
• Switch to a spatula and add the dry ingredients alternating with buttermilk. Start and finish with dry ingredients. Gently mix, and do not overmix.
• Whip the egg whites to reach a soft peak in a separate, clean mixing bowl.
• Add ⅓ of the egg whites to the batter and gently fold them in using a rubber spatula. Add the remaining of the egg whites and gently mix. Do not overmix.
• Fill up the liners to ⅔ and bake the cupcakes.
• Bake them for 15-17 minutes. Let them cool down fully before frosting.

Frosting

• Use the whisk attachment to beat the room-temperature butter until it is light, creamy, and much lighter in colour. This may take about 5-7 minutes, so take your time.
• Add the room-temperature cream cheese and beat well.
• Start adding the powdered sugar in ⅓ cup at a time and mix well after each addition.
• If the frosting is too stiff, add 2-3 tablespoons of milk or heavy cream; if it is too runny, add more powdered sugar. The frosting should be soft and spreadable.

• Use AmeriColor Super Red to tint half the frosting in red. As you might already know, I avoid using artificial colours in my baking, but to have a vibrant red, we do not have much choice but to use artificial colours.
• Fill the piping bag with half of the white and half of the red frosting, and use a Wilton M1 tip to pipe the frosting over the cupcakes.

See more recipes here:

Tiramisu Cupcakes,

Oreo Cupcakes,

Chocolate Cherry Cupcakes

Storing: These cupcakes can be stored in an airtight container in the fridge for one week.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND LIKED IT.

📖 Recipe