Perfect White Cupcakes
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Unrated
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Prep Time
3 hrs 13 mins
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Cook Time
3 hrs 13 mins
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Servings
12
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Course
Dessert
Perfect White Cupcakes
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One of our very favorite cupcake recipes and so... easy!
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Ingredients
- 1 cup cake flour
- ½ cup milk at room temperature, whole
- 3 egg at room temperature, large, whites
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 5 tablespoons butter softened, but still cool, unsalted
- Food gel coloring if desired, pink
Instructions
- Preheat the oven to 350˚ F. Line twelve standard size cupcake cups with paper liners. I really love the greaseproof liners you can find at many stores these days. They stay bright and pretty, even after baking.
- Lightly whisk milk, egg whites, and vanilla extract in large glass measuring cup.
- Mix cake flour, sugar, baking powder, and salt in the bowl of an electric stand mixer and add butter; beating at low speed until mixture resembles moist crumbs, with no large clumps of flour.
- Add ¾ of the milk mixture to the crumbs and beat at medium speed (or high speed if using a handheld mixer) for 1-½ minutes. Add remaining milk mixture and beat 30 seconds more. Scrape down the sides of the bowl and beat for 20 seconds longer at low speed. Add a tiny bit of gel food coloring. Add more if needed to achieve desired hue.
- Evenly distribute the batter in the cupcake tins, filling the cups no more than ⅔ full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the pan carefully and let them cool completely on a wire rack.
- Frost with Best-Ever Cream Cheese Icing (recipe below). To swirl with the rose technique, use a Wilton 2D tip. Here is a wonderful tutorial for the swirling technique.
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