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White Cupcakes Recipe


White Cupcakes are a decorator's dream. Any flower or icing color stands out beautifully.
Makes: Makes about 24 cupcakes.
Skill Level: None

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Step 1

Preheat oven to 350°F. Line muffin pan with baking cups.

Step 2

In large bowl, sift together flour and baking powder.

Step 3

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add vanilla; mix well. Add flour mixture alternately with milk; mix well. In separate clean bowl, beat egg whites until stiff but not dry; fold into batter. Fill baking cups 2/3 full.

Step 4

Bake 17-19 minutes or until toothpick inserted into center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely..

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Ingredients

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cake flour

3 cups cake flour (sifted)

baking powder

1 tablespoon baking powder

butter or margarine

1/2 cup (1 stick) butter or margarine (softened)

granulated sugar

1-1/2 cups granulated sugar

milk

3/4 cup milk

egg whites

5 egg whites

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$4.99

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large bowl

large bowl

Toothpick

Toothpick

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White Cupcakes is rated 3.888888888888889 out of 5 by 9.
Rated 5 out of 5 by from This is my new go-to recipe for white cupcakes. So moist! Not too dense! I substituted 1/2tsp of Vanilla extract with Almond extract and was rewarded with a summery cupcake that wowed my friends and family. Perfect paired with the buttercream recipe. Makes great mini-cupcakes too. I yielded 20 regular sized cupcakes and 18 mini-cupcakes.
Date published: 2011-06-24
Rated 5 out of 5 by from I'm a culinary student so I always check my textbook first for recipes. I needed a basic white cupcake recipe so after no luck I came to Wilton.com. It took no time at all to make these. They look and taste amazing. I personally paired them with a no shortening butter cream but they would work with pretty much any flavor frosting!
Date published: 2013-04-30
Rated 1 out of 5 by from For the most part a simple recipe, however, horrible texture and taste! Doesn't really deserve one star...Dropped one on the floor as I was going to throw the batch out and it sounded like a rock hit the floor. Very dry, tasted like flour...And I followed the recipe without a single change. Never again!
Date published: 2014-02-13
Rated 5 out of 5 by from I loved this recipe. It was super easy and everyone loved it, too. This recipe compliments all kinds of fillings. I have tried it with raspberry, mixed berry and fresh strawberries. This is a very versatile recipe and a good basic recipe to have in your recipe book or collection.
Date published: 2010-11-30
Rated 5 out of 5 by from This is the best cupcake batter I have ever tried! It was super easy and the cupcakes were delicious!! I will probably make this recipe instead of buying cake and cupcake mixes from now on! Very impressed!
Date published: 2012-07-08
Rated 5 out of 5 by from This cupcake was delicious. The recipe was very easy to make and the taste was fabulous! They stayed moist for days, and they tasted as good! Definitely a good recipe to have!
Date published: 2011-08-03
Rated 1 out of 5 by from I should have heeded the warnings. And three bowls? I think the positive reviews are full of bull. These cupcakes are white. The color is spot on.
Date published: 2014-02-16
Rated 3 out of 5 by from Overall the recipe was good. I just found that they were extremely dry...
Date published: 2014-01-20
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