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–+ servings
White Cupcakes with vanilla frosting and white sugar pearls on top.

White Cupcakes Recipe

This easy white cupcakes recipe uses egg whites and all-purpose flour for light and velvety homemade cupcakes made from scratch.
Author Amber Brady
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Yields 14 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

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 with a fine mesh sieve. Set aside.
  • In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar together on high speed for 2 minutes. (Set a timer.)
  • Add the clear vanilla and egg whites. Beat on medium speed until combined. Add 1/3 of the flour mixture. Mix on low speed until just combined. Add 1/2 of the milk. Mix on low speed until just combined.
  • Repeat, alternately mixing in another 1/3 of the flour mixture, the remaining milk, and ending with the final 1/3 of the flour mixture. Do not over-mix. The batter should be thick and smooth looking.
  • Use a rounded #24 scoop to fill cupcake liners 2/3 full.
  • Bake at 350℉ (or 375℉ for high altitude) for 16-18 minutes or until the cake springs back when touched in the center, or a toothpick inserted comes out with a few moist crumbs. NOTE: These cupcakes are better slightly less done. Do not over-bake!
  • Allow cupcakes to cool in pan for 5 minutes before transferring to a wire rack to cool completely. Top with desired frosting once cool. I used my vanilla buttercream frosting recipe.

Notes

Cupcakes last 2-3 days when stored in an airtight container at room temperature.

Nutrition

Serving: 1 cupcake | Calories: 119kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Cholesterol: 2mg | Sodium: 138mg | Sugar: 15g