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 frosting. This is our go to moist white cupcake recipe to make for a wedding, baby shower, or any party.

 

white cupcakes with vanilla and chocolate frosting on wire cooling tray
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.

white cupcakes with vanilla frosting on marble counter top
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 homemade moist 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. Make and serve these white wedding cupcakes for a wedding, baby shower, bridal shower or birthday party.

How to make moist cupcakes?

Our recipe calls for a lot of moist ingredients. We use egg whites instead of whole eggs, sour cream and milk. Using egg whites only gives the batter a nice white look. The sour cream and milk are where the fat, flavor, and moistness come into play.

white cupcakes with vanilla and chocolate frosting on marble counter top
I personally like to pair my classic white cupcake with chocolate buttercream, but we’re sharing recipes for both chocolate and vanilla frosting 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!

white cupcakes with vanilla and chocolate frosting on wire cooling tray

How to make white cupcakes

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

white cupcakes with vanilla and chocolate frosting on wire cooling tray

White cupcakes with white or vanilla frosting

Vanilla frosting for white cupcakes is easy to make. You’ll need butter, I prefer unsalted, vanilla extract, powdered sugar, and a dash of milk or heavy cream if the frosting becomes too thick.

For an all white or pure white frosting, you would need to use vegetable shortening in place of the butter since butter has a mild yellow tint.

White cupcakes with chocolate frosting

To make chocolate frosting for white cupcakes you’ll need unsalted butter, vanilla extract, cocoa powder powdered sugar, and a dash of milk or heavy cream if the frosting becomes too thick.

How to pipe frosting onto cupcakes?

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

Start in the center of the cupcake, applying pressure to the frosting bag, going in a swirling motion until you reach the edge of the cupcake then lift the tip up and tip more frosting onto that base layer you just made, stacking the frosting and continuing in a swirling motion until you reach the center of the cupcake.


Subscribe to The First Year newsletter to get our recipes sent to your inbox! Follow along on Instagram, Facebook, Pinterest, and Youtube. If you make this recipe, tag @beth_thefirstyear on instagram!


For a step-by-step of how to make this white cupcake recipe, watch this short video:

More cupcake recipes

Doctored Up Chocolate Cupcakes

Cookies and Cream Cupcakes
Watermelon Cupcakes

Lemon Cupcakes

Classic White Cupcakes

Classic White Cupcakes

Yield: 12 cupcakes
Additional Time: 2 hours
Total Time: 2 hours
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 frosting. This is our go to moist white cupcake recipe to make for a wedding, baby shower, or any party.

Ingredients

Cupcakes

  • 1 stick unsalted 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 & 1/2 sticks unsalted butter, room temperature (1 & 1/4 cups butter)
  • 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 & 1/2 sticks unsalted butter, room temperature (1 & 1/4 cups butter)
  • 1 tsp vanilla extract
  • 2/3 cup cocoa powder
  • 2 cups powdered sugar
  • dash of milk or heavy cream if frosting becomes too thick

Instructions

Cupcakes

  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 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, beat the butter 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.

Notes

This recipe turned out great using gluten free flour! We love King Arthur Gluten Free Measure for Measure Flour.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases.

(may include affiliate links)

25 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

  6. My 5 yr old granddaughter & I used 1/2 cup per paper liners & 1 & 1/2 T for the mini cup liners
    Very good moist cupcakes yet my oven took 1/2 hr after turning temp down to 358*

  7. Thank you! I made these for my sewing students this week to celebrate the end of our semester and they were amazing! So moist and full of flavor. Mine took a few minutes longer but I’m pretty sure my oven runs cool so I took that into consideration. This recipe is a keeper and I’m making it again and again. Thanks for sharing!

  8. Made these with a few alterations to get some little lemon cakes! I didn’t have sour cream so I used vanilla greek yogurt, just half a teaspoon of vanilla extract, and added about a tablespoon of lemon juice, and the zest of one lemon. The result was slightly denser cakes, that had to bake for about an extra ten minutes. I then glazed them with a mixture of lemon juice and powdered sugar. Delicious!

  9. 2 to 3 cups powered sugar. What is it? I tend to notice its usely 3 to 4. we want exactly right measurements . No guessing!

    • It depends on how you like your buttercream! Taste it and see if it needs more powdered sugar!

  10. Hi I use the metric system and would like to know how many grams is a stick of butter? 
    Super excited to try this recipe!!!! 

  11. How do I adapt the baking time for this recipe if I want to make mini cupcakes?

  12. I’ve made these a couple times now and they are delicious! Thank you for this great recipe.  ???? Looks like I may not be alone on the timing. After 5 minutes at 400 and 9 at 350 mine are not even close to being done.  I did 5 at 400 then I had to do a total of 16 at 350 before mine were baked.  

  13. The sticks of butter you use in cupcakes an frosting is that real salted butter, or like an imperial stick butter or does it matter ?

  14. I’d love to know the conversion for 2- 8 inch cakes. These were delicious!

  15. I’m very pleased with how these turned out! Thank you! This will be my go-to cupcake recipe :)
    Do you think these would work out the same in regular size cupcakes?

    • Hi January! I’m so glad! We love this recipe too! This recipe is for regular sized cupcakes.

  16. Oops, I can see that now – Thanks for pointing that out! They were great as mini cupcakes too ;)

Leave a Reply

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.