White Cupcakes (Wedding Cupcakes)
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White Cupcakes (Wedding Cupcakes)
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White Cupcakes (Wedding Cupcakes) are an easy light, moist white cake recipe with a classic wedding cake flavor and fluffy vanilla frosting.
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Ingredients
White Cupcakes:
- 6 large egg whites , room temperature
- 1 cup sugar , divided
- 2/3 cup unsalted butter , softened
- 1 teaspoon clear vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups cake flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
Vanilla Frosting:
- 1 cup unsalted butter , softened
- 3 cups powdered sugar
- 1 teaspoon clear vanilla extract
- 2 tablespoons heavy cream
Instructions
White Cupcakes:
- Preheat the oven to 350 degrees and line two 12 cup muffin trays with paper liner cups.
- To a stand mixer add the egg whites, beating on medium speed until soft peaks form (the tip of the peak will fall down when in soft peak stage), this should take 2-3 minutes.
- Add in 1/4 cup sugar one tablespoon at a time while it is beating, until the mixture reaches hard peaks (the tip of the peak will stay standing up), this should take another1 minute.
- Remove the beaten egg whites from the stand mixer to a large bowl.
- Add the remaining 3/4 cup sugar, 2/3 cup butter, vanilla extract and almond extract to the stand mixer on medium high speed until light and fluffy, about1 minute.
- Sift together the cake flour, baking powder and salt (this is important for soft and tender cupcakes) then add in the flour and milk alternating about 1/4 of each at a time on low speed until just combined.
- Fold in 1/3 of the egg whites gently until combined (start with this amount first to lighten the mixture so the rest of the egg whites will fold in easier), then add in the remaining egg whites gently as well.
- Spoon the mixture into the muffin liners (be gentle with the mixture or it can make a dense cake) about 2/3 full.
- Bake the cupcakes for 18-20 minutes.
- When cupcakes have cooled make the frosting.
Vanilla Frosting:
- To your stand mixer on low speed cream the butter then start adding in the powdered sugar in 1/2 cup increments until fully combined then raise the speed to medium-high for 1 additional minute.
- Add in the vanilla extract and heavy cream and beat until light and fluffy for .
- Add frosting to piping bag and frost your cooled cupcakes.
Notes
- Note: You can use regular vanilla extract, but by using clear vanilla extract you maintain a brighter white color for the batter and the frosting.
- Note: You can use regular vanilla extract, but by using clear vanilla extract you maintain a brighter white color for the batter and the frosting.
Nutrition Information
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Calories
259kcal
(13%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
36mg
(12%)
Sodium
69mg
(3%)
Potassium
80mg
(2%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
427IU
(9%)
Vitamin C
1mg
(1%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 69mg | 3% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 427IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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