Ditch the box cake mix and make these white cupcakes using basic ingredients you already have on hand! A combination of beaten egg whites and cake flour makes these cupcakes super light and fluffy, while buttermilk keeps them moist and springy.

Frosted white cupcakes on a cake stand.

These simple white cupcakes are one of my favorite cupcake recipes to make and they taste SO much better than anything you could make with a box mix.

They’re essentially a scaled down, smaller version of my white cake recipe (a reader favorite!). I also topped these cupcakes with my favorite buttercream frosting, but you could easily use another flavor or something simple like homemade whipped cream.

I personally love to enjoy these cupcakes as is, but feel free to mix in sprinkles or add food coloring to suit any occasion!

Watch The Full Recipe Video

Overhead view of eggs, butter, and buttermilk.
A bottle of clear vanilla extract.

Ingredient Notes

Make sure to bring your buttermilk and butter to room temperature to create the smoothest cupcake batter and frosting. Room temperature egg whites also whip more easily, so set out your eggs along with all of the dairy products.

Cake Flour

I prefer to use cake flour in most of my cupcake recipes because it has less protein than all-purpose flour. The lower protein content creates less gluten when you’re mixing the batter together, which gives you softer and fluffier cupcakes. If you don’t have any on hand, you can make a cake flour substitute using regular flour and some cornstarch.

My personal favorite brands are Swans Down and Pillsbury Softasilk!

Egg Whites

This recipe only uses egg whites in order to give these cupcakes their classic white look. You can either discard the egg yolks or use them in another recipe like my lemon curd or German chocolate cake frosting (both use exactly 3 large egg yolks!).

Clear Vanilla Extract

I prefer to use a clear vanilla extract, like Watkins clear vanilla. I have tested these cupcakes with pure vanilla extract as well and it’s only a slight difference in color, so feel free to use whatever you have on hand.

Overhead view of creamed butter and sugar in the bowl of a stand mixer.

How To Cream Your Butter & Sugar

This step is crucial because it incorporates more air into the batter. More air = softer, fluffier cupcakes!

To cream your butter and sugar, start by mixing the softened butter on low-medium speed using the paddle attachment of a stand mixer (or a handheld electric mixer). You want to break up the butter and mix it just until it’s smooth.

Once the butter is smooth, you can go ahead and add the granulated sugar. Increase the speed to medium and mix for 3 to 4 minutes. You’re looking for the butter and sugar to lighten in color and have a fluffy texture, like the picture above.

Tip: Set a timer for at least 3 minutes on either your oven or phone to make sure that you mix them together long enough!

A glass mixing bowl with egg whites that have been beaten to stiff peaks.
White cupcake batter in a mixing bowl, with a rubber spatula.

How To Beat Egg Whites To Stiff Peaks & Fold Them In

To beat your egg whites to stiff peaks, add them to the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl if you’re using a handheld mixer. You can also use a whisk, just keep in mind that it’s going to take a little longer.

Beat the egg whites on medium speed until they’ve thickened and the peaks stand straight up when the whisk/beaters are removed. This step can take a few minutes, so be patient! They should look like the picture above on the left.

To fold them in, add just HALF of the egg whites to the cupcake batter and use a rubber spatula to gently turn the batter up and over the egg whites to incorporate them. Repeat with the remaining egg whites until they’re just mixed into the batter.

Note: Make sure to use a clean mixing bowl! If there’s any residual fat or oil in the bowl, they won’t stiffen properly. The same thing can happen if any of the egg yolks accidentally end up in the egg whites, so be careful when cracking the eggs and separating them.

Overhead view of cupcake liners with batter in them.
A white cupcake topped with frosting on a plate.

Don’t Over Bake The Cupcakes

You want to avoid over baking the cupcakes because it can cause them to brown and they won’t have that classic “white” look. I typically bake mine for anywhere from 15 to 20 minutes, but every oven is different. As soon as a toothpick in the center comes out clean, remove them from the oven.

I also recommend using a light colored muffin pan, like this USA muffin pan. I have these Calphalon pans and they work great too! Just avoid using dark metal pans because they will cause the cupcakes to cook and brown much faster.

A white cupcake on it's side with a bite taken out.

Can I Use This Recipe To Make A Cake?

Yes! This recipe makes enough batter for one 8 or 9-inch round cake pan. If you want to make a layered cake, I recommend using my classic white cake recipe instead.

How To Make Mini Cupcakes

If you want to make mini white cupcakes, use a mini muffin pan, only fill each liner about ⅔ of the way full, and bake for 10 to 12 minutes.

Can I Add Food Coloring?

Absolutely! I prefer using gel food coloring (like AmeriColor) because it doesn’t add too much moisture to the batter. You can use liquid food coloring, but make sure not to use too much.

Frosting being piped onto a white cupcake.

Different Frosting Options

These cupcakes are really the perfect blank canvas for almost any flavor of frosting. I frosted mine with vanilla buttercream, but lemon frosting, ermine frosting, rainbow chip frosting, whipped cream cheese frosting or strawberry frosting would be delicious too.

If you’re new to decorating, be sure to read through my post how to frost cupcakes. I promise it’s easier than you think!

If you try this recipe, don’t forget to leave a comment below to let me know how they turned out! Happy Baking!

A white cupcake being frosted with vanilla buttercream.

White Cupcakes

Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Simple desserts are sometimes the best! These white cupcakes are moist and springy, and they can be piped with any frosting you like.
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Ingredients

Servings: 16 cupcakes

White Cupcakes

  • 1 ½ cups cake flour spooned & leveled (170 grams)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup buttermilk at room temperature (120 ml)
  • 1 ½ teaspoons clear or pure vanilla extract
  • ½ cup unsalted butter softened (115 grams; 1 stick)
  • 1 cup granulated sugar (200 grams)
  • 3 large egg whites at room temperature

Vanilla Buttercream

  • 1 cup unsalted butter softened (230 grams; 2 sticks)
  • 3 cups powdered sugar (360 grams)
  • 2 to 3 tablespoons heavy cream or milk at room temperature (30 to 45 ml)
  • 1 ½ teaspoons clear or pure vanilla extract
  • Tiny pinch of salt

Instructions
 

  • To make the white cupcakes: Preheat the oven to 350°F (177°C). Line two 12-count muffin pans with 16 cupcake liners.
  • In a large mixing bowl, whisk the cake flour, baking powder, and salt together until well combined. Set aside.
    1 ½ cups cake flour,1 ½ teaspoons baking powder,¼ teaspoon salt
  • Combine the buttermilk and vanilla extract in a large mixing bowl or measuring cup and stir until well combined. Set aside.
    ½ cup buttermilk,1 ½ teaspoons clear or pure vanilla extract
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on low speed until smooth, then add the granulated sugar. Increase to medium speed and continue mixing for another 3 to 4 minutes or until the mixture is light and fluffy.
    ½ cup unsalted butter,1 cup granulated sugar
  • Add the dry ingredients to the creamed butter and sugar on low speed in two additions, alternating with the buttermilk mixture (begin and end with the dry ingredients). Mix in each addition until just combined, making sure not to over mix the batter.
  • In a separate clean mixing bowl, beat the egg whites to stiff peaks. Fold half of the egg whites into the batter, then fold in the remaining egg whites until just combined.
    3 large egg whites
  • Divide the batter evenly between all of the cupcake liners in the prepared pan, only filling each one about half of the way full.
  • Bake for 15 to 20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
  • Remove from the oven and allow to cool in the pan for 5 minutes, then carefully remove the cupcakes and transfer to a wire rack to cool completely.
  • To make the vanilla buttercream: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth.
    1 cup unsalted butter
  • Mix in half of the powdered sugar on low speed, then mix in the remaining half of the powdered sugar until fully combined.
    3 cups powdered sugar
  • Add the milk, vanilla extract, and salt and continue mixing on low speed until everything is well combined, stopping to scrape down the sides of the bowl as needed.
    2 to 3 tablespoons heavy cream or milk,1 ½ teaspoons clear or pure vanilla extract,Tiny pinch of salt
  • Pipe the frosting onto the cooled cupcakes.

Notes

Storage Instructions: Cupcakes may be stored in an airtight container at room temperature for up to 1 day or in the fridge for up to 4 days. If storing in the fridge, allow to come to room temperature before serving.
Freezing Instructions: Cupcakes and frosting will freeze well for up to 3 months. Thaw to room temperature and mix the frosting well before frosting your cupcakes.
Cuisine: American
Course: Dessert
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

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