Sometimes you just need an easy, no-frills, homemade white cupcake recipe. Surprisingly, it’s not that easy to come by. For that very reason, I’m taking the time to share a simple cupcake recipe that looks all fancy, but is pretty straightforward to whip up.
This cupcake looks so pretty and delicate, and actually tastes that way too. The frosting includes whipping cream, which gives it that extra fluffiness I always look for in a pretty cupcake.
I also love that the cake part of the cupcake rises nice and tall. So this cupcake packs it all: sweet taste (but not too sweet), fluffy, soft, tall and quite pretty when it all comes together!
Of course it helps if you have cute and extra tall cupcake liners. I found these at a little boutique, but I’m sure they are sold at stores like Michael’s or Sur La Table.
Tall and Fluffy White Cupcakes
Equipment
- Electric Mixer
Ingredients
- 1 1/2 cups all purpose flour (or cake flour)
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 1 stick butter (room temperature) 1 stick = 8 tablespoons or 1/2 cup
- 3 egg whites
- 2 tsp vanilla extract
- 1/2 cup milk (room temperature) If chilled, add measured amount of milk to small bowl and heat in microwave for about 10 seconds to bring to room temperature.
Vanilla Frosting
- 2 sticks butter (room temperature)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/3 cup heavy whipping cream
Instructions
Cupcake
- Heat oven to 350 degrees F.
- Whisk together flour, salt and baking powder in mixing bowl; set aside
- In another mixing bowl (or bowl of stand mixer), beat butter for two minutes until fluffy. Add sugar; beat for another two minutes. Scrape down bowl with spatula.
- Slowly add egg whites to sugar mixture while beating on medium speed until fluffy, about two minutes.
- Add vanilla extract and scrape down bowl with spatula.
- Slowly add flour mixture and milk, alternating by adding a little flour first, then half the milk, then flour, etc., Beat for a couple minutes until smooth and fluffy.
- Fill cupcake liners to 2/3 full and bake for about 17-20 minutes. If you are making tall muffins, it takes a few extra minutes. Cupcakes are done when a toothpick comes out clean when inserted at the top, center.
- Let cool completely.
Fluffy Whipped Cream Frosting
- Beat butter until fluffy, about 3 minutes.
- Add powdered sugar, one cup at a time; and beat for a few minutes until fluffy.
- Add vanilla extract and on medium high speed slowly add the whipping cream. Continue to beat until desired texture.
- Add frosting to piping bag and decorate cupcakes as desired.
Notes
- Don’t over mix the batter – it will change the texture.
- If your butter is too cold, cut in pieces and warm in microwave for a few seconds. Don’t let it melt!
- If you are not experienced at frosting cupcakes, I always find the Wilton tutorials on YouTube super fun and easy. Check it out!
- Make cupcakes the day before and frost when you’re ready to enjoy.
- Enjoy!
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