White Cupcakes with Fluffy Egg White frosting Recipe

Introduction

These white cupcakes are light, fluffy, and perfectly tender, making them a delightful treat for any occasion. Enhanced with a hint of vanilla and almond extract, they pair wonderfully with your favorite frosting for a classic dessert.

Ingredients

• 3 tablespoons unsalted butter (softened to room temperature)
• ¾ cup granulated sugar
• ¼ cup neutral cooking oil (avocado, canola, or vegetable oil)
• 1 ½ teaspoons clear vanilla extract
• ¼ teaspoon almond extract (optional)
• 1 ½ cups cake flour
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup buttermilk (room temperature preferred)
• 3 large egg whites (room temperature preferred)
• ½ batch vanilla frosting or your favorite frosting

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a 12-count muffin tin with paper liners. Set aside.
2. Step 2: Place the softened butter in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat with an electric mixer until smooth and creamy.
3. Step 3: Add the granulated sugar and oil, then continue beating until the mixture is creamy and well combined.
4. Step 4: Stir in the clear vanilla and almond extract until combined.
5. Step 5: In a separate medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
6. Step 6: Add about one-third of the flour mixture to the butter mixture and gently fold it in with a spatula until just combined. Then fold in about half of the buttermilk. Repeat the process, folding in the remaining flour and buttermilk until the batter is just combined.
7. Step 7: In another clean bowl, beat the egg whites on low speed, gradually increasing to high speed. Continue until stiff peaks form—the batter will be thick, voluminous, and hold its shape when the beater is lifted.
8. Step 8: Gently fold the beaten egg whites into the batter using a spatula, scraping the sides and bottom of the bowl until fully incorporated. Be careful not to over-mix.
9. Step 9: Evenly divide the batter among the cupcake liners, filling each no more than three-quarters full.
10. Step 10: Bake on the center rack for about 17 minutes, or until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs.
11. Step 11: Let the cupcakes cool completely before frosting. Use vanilla buttercream or your favorite frosting to decorate.

Tips & Variations

• Use clear vanilla extract to keep the cupcakes bright white.
• Room temperature ingredients help create a smoother batter and better texture.
• For extra flavor, try adding a teaspoon of lemon zest to the batter.
• If you prefer richer cupcakes, you can substitute the neutral oil with melted butter.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze frosted cupcakes for up to 2 months. Allow refrigerated or frozen cupcakes to come to room temperature before serving. If frozen, thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

This recipe relies on whipped egg whites to create a light, airy texture. Using whole eggs will result in denser cupcakes, so it’s best to stick to egg whites if possible.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix ½ cup of milk with 1 teaspoon of lemon juice or white vinegar. Let it sit for 5 minutes before using as a substitute in the recipe.

White Cupcakes with Fluffy Egg White frosting Recipe

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★★★★★

5 from 147 reviews

These light and fluffy White Cupcakes are perfect for any celebration or a sweet treat. Featuring a delicate vanilla flavor enhanced by a touch of almond extract, these cupcakes boast a tender crumb thanks to the combination of cake flour, buttermilk, and whipped egg whites. Topped with classic vanilla buttercream frosting, they are sure to impress both in taste and presentation.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 17 minutes
• Total Time: 37 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 3 Tablespoons unsalted butter, softened to room temperature
• ¾ cup granulated sugar
• ¼ cup neutral cooking oil (avocado, canola, or vegetable oil)
• 1 ½ teaspoons clear vanilla extract
• ¼ teaspoon almond extract (optional)
• 1 ½ cups cake flour
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup buttermilk, room temperature preferred
• 3 large egg whites, room temperature preferred

Frosting

• ½ batch vanilla frosting (such as vanilla buttercream frosting)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with paper liners. Set aside to ensure even baking.
2. Beat Butter: Place the softened butter into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed with an electric mixer until the butter is smooth and creamy.
3. Add Sugar and Oil: Gradually add the granulated sugar and neutral cooking oil to the creamed butter, beating until the mixture is creamy and well combined. This ensures moisture and sweetness are evenly distributed.
4. Incorporate Flavorings: Stir in the clear vanilla extract and optional almond extract until fully combined to infuse the batter with delicate flavor notes.
5. Combine Dry Ingredients: In a separate medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. This step ensures even distribution of leavening agents and seasoning.
6. Alternate Adding Dry Ingredients and Buttermilk: Add approximately one-third of the flour mixture to the butter mixture and gently fold with a spatula until just combined. Then fold in about half of the buttermilk. Repeat this alternation until all the flour mixture and buttermilk have been incorporated, mixing gently by hand to avoid overworking the batter.
7. Whip Egg Whites: In a clean bowl, using an electric mixer start beating the egg whites on low speed, gradually increasing to high until stiff peaks form. The egg whites should be thick and voluminous, holding their shape firmly.
8. Fold in Egg Whites: Gently fold the whipped egg whites into the batter using a spatula, scraping the sides and bottom of the bowl to combine thoroughly. Take care not to deflate the mixture by over-mixing.
9. Fill Cupcake Liners: Divide the batter evenly among the 12 prepared cupcake liners, filling each no more than ¾ full to allow space for rising.
10. Bake: Place the muffin tin on the center rack of the preheated oven and bake at 350°F (175°C) for about 17 minutes. Test doneness by inserting a toothpick into the center; it should come out mostly clean or with a few moist crumbs.
11. Cool and Frost: Remove cupcakes from the oven and allow them to cool completely in the pan before transferring to a wire rack. Once cooled, decorate with your favorite vanilla frosting, such as vanilla buttercream, before serving.

Notes

• Use clear vanilla extract to keep the batter white and maintain the delicate flavor.
• Whipping the egg whites separately and folding them in gently helps create a lighter, fluffier cupcake texture.
• Allow cupcakes to cool completely before frosting to prevent melting and sliding of the frosting.
• Room temperature ingredients (butter, buttermilk, egg whites) are essential for proper mixing and batter consistency.
• Vanilla buttercream frosting pairs perfectly but feel free to use any frosting of your choice.

Keywords: white cupcakes, vanilla cupcakes, fluffy cupcakes, buttercream frosting, homemade cupcakes, vanilla frosting, party dessert