Classic White Cupcakes

This CLASSIC WHITE CUPCAKE recipe is AMAZING! This is our go-to white cupcake recipe because it’s so moist and flavorful. Pair these cupcakes with vanilla or chocolate buttercream.

VIDEO RECIPE! Learn how to make our classic white cupcake recipe.

This CLASSIC WHITE CUPCAKE recipe is AMAZING! This is our go-to white cupcake recipe because it’s so moist and flavorful. Pair these cupcakes with vanilla or chocolate buttercream.
I rediscovered my love for cupcakes this month.

I’ve always loved cupcakes, but for a long time I was sharing other types of recipes, so I kind of just forgot how much I love them.

This CLASSIC WHITE CUPCAKE recipe is AMAZING! This is our go-to white cupcake recipe because it’s so moist and flavorful. Pair these cupcakes with vanilla or chocolate buttercream.
A few weeks ago we revamped our chocolate cupcake recipe so that got me thinking that it was time to share a good classic white cupcake recipe.

White cake is a birthday party staple (okay and chocolate too!) and while a box mix is pretty good (no shame!) these white cupcakes are SO GOOD!

They are light, fluffy, & extra white since you only use egg whites and clear vanilla extract. They are incredibly moist and have great flavor.

This CLASSIC WHITE CUPCAKE recipe is AMAZING! This is our go-to white cupcake recipe because it’s so moist and flavorful. Pair these cupcakes with vanilla or chocolate buttercream.
I personally like to pair mine with chocolate buttercream, but we’re sharing recipes for both chocolate and vanilla buttercream because why not have options!

You can easily make the vanilla buttercream into any color you want with food coloring – I like wilton’s gel colors.

Or add sprinkles. Go crazy, these are your cupcakes!

This CLASSIC WHITE CUPCAKE recipe is AMAZING! This is our go-to white cupcake recipe because it’s so moist and flavorful. Pair these cupcakes with vanilla or chocolate buttercream.
A few notes about the recipe:

-I don’t recommend using an electric mixer when mixing the dry ingredients into the batter. An electric mixer can over mix the batter. Mix in the dry ingredients by hand using a spatula.

-You’ll bake the cupcakes at 400º F for the first 5 minutes. This will help the cupcakes dome and rise. After 5 minutes, turn the heat down to 350º F while keeping the cupcakes in the oven.

-Each buttercream recipe will make enough frosting to frost 12 cupcakes, so if you are wanting to have a mix of chocolate and vanilla frosting, half each buttercream recipe

-I used a wilton 2D piping tip on these cupcakes. A wilton 1M and an Ateco 844 are both very similar to the 2D.

This CLASSIC WHITE CUPCAKE recipe is AMAZING! This is our go-to white cupcake recipe because it’s so moist and flavorful. Pair these cupcakes with vanilla or chocolate buttercream.
The decorating options are endless when you start with a great cupcake base!

Classic White Cupcakes

Yield: 12 cupcakes

Total Time: 2 hours, including cooling time

This CLASSIC WHITE CUPCAKE recipe is AMAZING! This is our go-to white cupcake recipe because it’s so moist and flavorful. Pair these cupcakes with vanilla or chocolate buttercream.

Ingredients:

  • 1 stick butter, room temperature
  • 3/4 cup & 2 tbsp sugar
  • 2 egg whites
  • 3/4 cup sour cream
  • 1/4 cup milk (I used skim)
  • 1 tsp vanilla extract
  • 1 cup & 2 tbsp all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Vanilla Buttercream (makes enough to frost 12 cupcakes)

  • 2 sticks butter, room temperature
  • 1/2 cup vegetable shortening
  • 1 tsp vanilla extract
  • 2-3 cups powdered sugar
  • dash of milk or heavy cream if frosting becomes too thick

Chocolate Buttercream (makes enough to frost 12 cupcakes)

  • 2 sticks butter, room temperature
  • 1/2 cup vegetable shortening
  • 1 tsp vanilla extract
  • 2/3 cup cocoa powder
  • 2 cups powdered sugar
  • dash of milk or heavy cream if frosting becomes too thick

Directions:

  1. Preheat the oven to 400º F. Line a muffin pan with muffin liners.
  2. In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the egg whites, one at a time, lightly mixing with a spatula after each one. Add in the sour cream, milk, and vanilla extract. Beat lightly with the electric mixer. In a separate mixing bowl combine the flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Mix until just incorporated. Fill the muffin liners 1/2-3/4 full.
  3. Bake for 5 minutes at 400º F. Keeping the cupcakes in the oven, turn the heat down to 350ºF and bake for 8-9 minutes, or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.

Vanilla Buttercream

  1. In a mixing bowl, combine the butter, vegetable shortening and vanilla extract, beat using an electric mixer until fluffy. Begin to add the powdered sugar, about 1 cup at a time, mixing by hand. Continue adding powdered sugar until the frosting no longer looks wet and tastes good to you. Then I use my electric mixer one last time to make sure the powdered sugar is really incorporated and ready to go. If the frosting becomes too thick, add a dash of milk or heavy cream.

Chocolate Buttercream

  1. In a mixing bowl, combine the butter and vegetable shortening, beat using an electric mixer until fluffy. Add in the vanilla extract and cocoa powder, gently mix by hand with a spatula. Begin to add the powdered sugar, about 1 cup at a time, mixing by hand. Continue adding powdered sugar until the frosting no longer looks wet and tastes good to you. Then I use my electric mixer one last time to make sure the powdered sugar is really incorporated and ready to go. If the frosting becomes too thick, add a dash of milk or heavy cream.

TO ASSEMBLE

  1. Place the buttercream in a piping bag fit with your desired tip. Be sure to push the buttercream down into the bag, and twist the top a few times to secure the bag. Pipe the frosting onto the cupcakes. Store in an air tight container for up to 3 days.

This CLASSIC WHITE CUPCAKE recipe is AMAZING! This is our go-to white cupcake recipe because it’s so moist and flavorful. Pair these cupcakes with vanilla or chocolate buttercream.
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8 comments

  1. These are making me so hungry!

  2. Wonderful cupcake! That swirl is so perfect!

  3. Beth a basic question.. What size scoop do you use for the batter? It seems o be a perfect size for cupcakes!

    • Hey there! I use a small cookie scoop and usually fill the cups about 1 & 1/2 times with the scoop. So not an exact measurement, sorry!

  4. Can you use this recipe for a cake? If so, what would the cooking time and temperature be for 9 x 13, or 8″ round?

    • Hi Sue! I haven’t converted this recipe yet, but I’ll add it to my recipe list to see what I can do!

  5. Everything looks so yummy..will be trying some of your recipes always looking for salads and desserts that aren’t just chocolate … work in a group home

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