This is the perfect no-fail classic white cupcake recipe. Throw out the box mix! Make regular or mini cupcakes and frost/decorate to fit the occasion!
As you may have seen recently on Pip and Ebby, I have been in major baking mode. I recently perfected this white cupcake recipe and I'm super excited about sharing these delicious little treats with you. These cupcakes are EASY, moist, flavorful, versatile and pretty. Vanilla Buttercream Frosting tastes amazing smeared all over them, but any frosting would adorn them well. Put down the box mix and make these instead!
How to make perfect white cupcakes
WHITE CUPCAKES - STEP 1
Preheat oven to 350°F and line two cupcake tins with cupcake liners (or use one pan, two batches). Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter and sugar and beat on medium speed until creamy. Add the egg whites and almond extract and beat on medium-low speed for 30 seconds.
WHITE CUPCAKES - STEP 2
In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined. Add the buttermilk and mix until just combined.
WHITE CUPCAKES - STEP 3
Fill each cupcake liner half full of batter and bake in the preheated oven for 14-16 minutes (9-10 min, if making mini cupcakes), or until a toothpick inserted into the centers come out clean. Let cool. Prepare a batch of Vanilla Buttercream Frosting while the cupcakes are baking and cooling.
WHITE CUPCAKES - STEP 4
Spread the frosting onto the cupcakes, add sprinkles (if desired) and serve!
Can I substitute buttermilk with milk?
You can use milk in place of the buttermilk in a pinch, but the end result will be a less fluffy cupcake. The buttermilk helps these cupcakes to rise beautifully and perfectly, so I highly recommend using buttermilk.
What frosting goes well with White Cupcakes?
Vanilla Buttercream Frosting is my go-to for this recipe, but here are a few other options to consider:
Salted butter vs unsalted butter
Ahh, the great baking debate. Many bakers use unsalted butter in their baked goods in order to avoid over-salting. I, however, believe that there is no such thing as “over-salting.” I always use salted butter in my baked goods (and for everything else under the sun) because it gives everything I make an extra touch of salty deliciousness. If you go the unsalted route, you may need to add a bit extra salt to the recipe.
Other dessert recipes you might enjoy
Maybe you are looking for a chocolate cupcake instead! These Perfect Chocolate Cupcakes are serious chocolate perfection. Or if you need to make a white sheet cake, this Vanilla Sheet Cake turns out perfectly every single time and can be dressed up to fit any occasion.
Enjoy these classic white cupcakes and please stop back in to let me know how they turned out for you!