• Skip to main content
  • Skip to primary sidebar
Katie's Cucina
  • Home
  • About
    • Contact Me
    • FAQS
    • Privacy Policy
    • Accessibility Statement
    • Collaborate
  • Recipes
    • Appetizer
    • Asian
    • Breakfast
    • Bread
    • Comfort Food
    • Dairy Free
    • Dessert
      • Cookies
      • Ice Cream
    • Drinks
      • Smoothie
    • gluten free
    • Greek
    • Grilling
    • Holiday
      • Christmas
      • Halloween
    • Instant Pot
    • Italian
    • Katie Original
    • Main Dish
      • Beef
      • Chicken
      • Pork
      • Sausage
      • Turkey
      • Pizza
    • Mexican
    • One Pot Meal
    • Polish
    • Salad
      • Dressing
    • Sandwich
    • Seafood
      • Shrimp
    • Side Dish
    • Slow Cooker
    • Soups and Stews
    • Vegetarian
  • Travel
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Contact
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Contact
×

Katie's Cucina » Dessert

White Cupcakes

Published: Nov 10, 2011 · Modified: Jul 5, 2020 by Katie · This post may contain affiliate links

Sharing is caring!

0 shares
  • Share
  • Tweet

This year I’ve been trying to find more basic, go-to cupcake recipes. While searching the internet for a white cupcake recipe I found this recipe on the Beantown Baker’s blog. I’ve made a few recipes from her and she never seems to fail me, so I figured I would give this one a try. I’m not going to lie–my hopes were set high on this one, and because of that I was nervous that I would be let down… not so much.

 These cupcakes are amazing, and just as Beantown Baker proclaimed that this is her new go-to recipe this is now my go-to white cupcake recipe as well! They are light, fluffy, and moist. Three key characteristics I look for when I’m baking a cupcake. The only downfall to these cupcakes is that you need 6 egg whites. If you want to be “thrifty” bake a recipe right after separating your yolks from your whites, and you’ll have no waste in the process. I attempted to do that (both time) I made these cupcakes, and failed. So essentially I wasted a dozen yolks. I guess there’s worse things in life I could have done. When your planning you’re baking for this holiday season do not count these cupcakes out. They are amazing, and your neighbors and family members will be begging for more! 

Source: Beantown Baker via The Way the Cookie Crumbles
Prep Time: 15 minutes
Cook Time: 15-17 minutes
Servings: 24


Ingredients: 
2- ¼ cups cake flour
1 cup + 2 tablespoons whole milk, at room temperature
6 large egg whites (¾ cup), at room temperature
2 teaspoon almond extract
1 teaspoon vanilla extract
1 ½ cups + 2 tablespoons granulated sugar
4 teaspoon baking powder
1 teaspoon table salt
12 tablespoon unsalted butter, softened but still cool

Directions:
1. Set oven rack to the middle of your oven. Pre-heat oven to 350 degrees.

2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

3. Next, using your electric mixer at low speed; mix cake flour, sugar, baking powder, and salt. Add butter; continue beating at slow speed until mixture resembles moist crumbs, (with no powdery streaks remaining).

4. Add all but ½ cup of milk mixture to crumbs and beat at medium speed for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer.

5. Divide batter evenly into prepared pans. Bake until thin skewer or toothpick inserted in the center comes out clean, 15-17 minutes.

6. Always cool completely prior to frosting. *I used my vanilla buttercream frosting recipe to top cupcakes. Any frosting recipe can be used!

« {Foodie Travels} Epcot International Food & Wine Festival, 2011
Cran-Raspberry Sauce »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. ButterYum

    November 12, 2011 at 8:44 pm

    I could easily go for one of those right about now. Fantastic photos.

    🙂
    ButterYum

    Reply

Did you make this recipe? Let me know! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

Featured On

brand logos in collaage; food network, MSN, kitchenaid, country living, world market, etc

Most Popular Recipes

  • Broccoli Cheese Casserole spooned out of white baking dish
    Broccoli Casserole with Ritz Crackers
  • Green bowl filled with white gravy and a tray of biscuits next to the gravy bowl.
    Homemade White Gravy
  • white bowl filled with mashed potato soup.
    Mashed Potato Soup
  • Dried spaghetti on a countertop.
    KitchenAid Pasta Recipe

Easter Recipes

  • White platter filled with sliced turkey and carrots with gravy poured on top.
    Slow Cooker Turkey Breast
  • White oval dish filled with creamed spinach on a blue and white striped towel.
    Steakhouse Creamed Spinach
  • Oval red baking dish filled with corn casserole.
    Jiffy Corn Casserole
  • Square photo of a white bowl filled with cooked baby carrots.
    Instant Pot Carrots

Footer

logos of places Katie's Cucina has been featured on; food network, KitchenAid, Stonyfield, Country LIving, Women's Health, etc.

COPYRIGHT © KATIE'S CUCINA 2009-2022
AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
PRIVACY POLICY · ACCESSIBILITY STATEMENT · DESIGN BY GRACE + VINE STUDIOS

0 shares