Perfect White Cupcakes Recipe for Light, Fluffy Frosted Treats

This easy white cupcakes recipe uses egg whites and all-purpose flour to produce light, velvety homemade cupcakes from scratch.

White cupcakes are a classic choice for birthdays, showers, and weddings. They’re simple, elegant, and easy to make at home—no boxed mix required.

The Difference Between White Cupcakes and Vanilla Cupcakes

The key distinction is using egg whites instead of whole eggs. Egg whites keep the crumb very pale, while cupcakes made with whole eggs have a slightly yellow tint from the yolks. Many white-cake recipes also call for cake flour to create a tender, delicate crumb. If you don’t have cake flour, you can mimic it by combining all-purpose flour with a bit of cornstarch to lighten the texture.

Extra tip: Use clear vanilla and a light-colored butter if you want the whitest possible cakes.

Room Temperature Ingredients

This recipe works best when the butter, egg whites, and milk are at room temperature.

Room temperature ingredients blend more easily, which helps create a smooth batter that traps air for an even, tender crumb. Cold ingredients resist emulsifying and can lead to a lumpy or curdled batter.

If you’re short on time, try one of these quick methods:

• Butter – Heat a glass cup with hot water in the microwave for 1–2 minutes, discard the water, then cover the butter with the hot cup for 5–10 minutes. Or cut butter into slices and leave on a plate for 30 minutes.
• Eggs – Place eggs in a bowl and cover with warm (not hot) water for 5–10 minutes to gently bring them up to temperature.
• Milk – Warm milk in 10-second intervals in the microwave, stirring between intervals, until just warm to the touch. Don’t overheat.

How to Make White Cupcakes

When all ingredients are at room temperature, you’re ready to bake.

• Preheat the oven to 350°F (375°F for high altitude). Line a cupcake pan with paper liners and set aside.

• Sift the dry ingredients—all-purpose flour, cornstarch, baking powder, and salt—through a fine mesh sieve. If you don’t have a sieve, whisk them together thoroughly. Sifting or whisking aerates and refines the dry mix for a smoother batter.

1. In a stand mixer fitted with the paddle attachment, cream the room-temperature butter and sugar on high speed for 2 minutes. A timer helps ensure consistency.
2. Add clear vanilla and the egg whites, then beat on medium until combined.
3. Add one-third of the sifted dry ingredients and mix on low just until combined.
4. Add half of the milk and mix on low just until combined.

• Repeat with another third of the dry mix, then the remaining milk, and finish with the last third of the dry ingredients. Mix only until combined—the batter should be thick and smooth. Over-mixing will develop gluten and make the crumb tougher.

Scooping and Baking

• Use a rounded #24 scoop to fill liners about two-thirds full.
• Bake at 350°F (375°F for high altitude) for 16–18 minutes, or until a light press at the center springs back and a toothpick comes out with a few moist crumbs. These cupcakes are better slightly underdone than overbaked—avoid drying them out.

Frosting Options

White cupcakes pair well with almost any frosting. They make a neutral canvas for many flavors. Consider:

White Frostings

• Vanilla buttercream (use clear vanilla and the small purple tint trick if you want an extra-white finish).
• Cream cheese frosting for a tangy complement.
• Stabilized whipped cream for a very light topping.
• Whipped cream cheese frosting for a fluffy, tangy option.

Flavored Frostings

• Pudding buttercream made with instant pudding mix for added flavor and body.
• Chocolate buttercream or chocolate cream cheese frosting for a classic contrast.
• Fruit-based frostings like strawberry or lemon cream cheese for bright flavor.
• Coconut cream cheese frosting for a tropical touch.

How to Make White Cupcakes More Moist

Because white cupcakes lack the yolk fat, they can be less moist over time. They’re best the first day and remain good the next day when frosted, but their shelf life declines after that. To add moisture, choose one of these simple options:

• Fold in 1/4 cup sour cream or plain Greek yogurt after adding vanilla and egg whites to boost moisture and tenderness.
• Or add 2 tablespoons of a neutral oil (canola or vegetable) after the vanilla and egg whites for extra richness.

Using whole milk instead of lower-fat milk will also increase moisture and richness.

Tips for Success

These tips reflect multiple test batches and will help you get consistent results:

• Use room temperature ingredients. Proper temperatures help ingredients emulsify and create a fine, tender crumb.
• Measure flour correctly. Fluff the flour, spoon it into the measuring cup, and level it with a knife instead of scooping directly from the bag to avoid packing too much flour.
• Use fresh baking powder. Baking powder loses strength over time; replace it if it’s older than about six months.
• Do not over-mix. Cream the butter and sugar well, but once you add dry ingredients alternate with milk and mix only until combined. Stop the mixer between additions to avoid overworking the batter.

Enjoy these delicate cupcakes! If you try the recipe, leave a rating and review in the comments to share your results.

4.37 from 11 ratings

White Cupcakes Recipe

Created by Amber Brady

Prep: 20 mins

Cook: 16 mins

Total: 36 mins

This easy white cupcakes recipe uses egg whites and all-purpose flour for light and velvety homemade cupcakes made from scratch.

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Yields14 cupcakes

Ingredients

• 1⅓ cups (161 g) all-purpose flour, stir, spoon, & level
• 3 Tbsp cornstarch
• 1 tsp baking powder
• ½ tsp salt
• ½ cup (113 g) unsalted butter, (1 stick) room temperature
• 1 cup (200 g) granulated sugar
• 2 tsp clear vanilla, (for whiter cupcakes; regular vanilla is also fine)
• 3 large egg whites, room temperature (no yolks)
• ½ cup (118 ml) milk, room temperature

Equipment

• Stand mixer with paddle attachment
• Spatula
• #24 scoop
• 12-cup muffin or cupcake pan

Instructions

 

• Preheat the oven to 350℉ (or 375℉ for high altitude) and line cupcake pan(s) with paper liners. Set aside.
• Sift the dry ingredients (flour, cornstarch, baking powder, and salt) together and set aside.
• Cream the butter and sugar in a stand mixer on high for 2 minutes.
• Add vanilla and egg whites and beat on medium until combined. Add 1/3 of the flour mixture and mix on low until just combined, then add 1/2 of the milk and mix on low until just combined.
• Repeat with another 1/3 of the flour, the remaining milk, and finish with the last 1/3 of the flour. Mix only until combined; the batter should be thick and smooth.
• Use a rounded scoop to fill liners two-thirds full.
• Bake 16–18 minutes at 350℉ (375℉ for high altitude) until the center springs back or a toothpick shows a few moist crumbs. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely. Frost once cool.

Notes

Store cupcakes in an airtight container at room temperature for 2–3 days.

Nutrition

Serving: 1 cupcake | Calories: 119kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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