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White Cupcakes (Wedding Cupcakes)
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White Cupcakes (Wedding Cupcakes)

White Cupcakes (Wedding Cupcakes) are an easy light, moist white cake recipe with a classic wedding cake flavor and fluffy vanilla frosting.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 24 Servings
Calories: 259 kcal
Course: Dessert
Cuisine: American

Ingredients

White Cupcakes:
  • 6 large egg room temperature, white
  • 1 cup sugar , divided
  • 2/3 cup butter softened, unsalted
  • 1 teaspoon vanilla extract clear
  • 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 butter softened, unsalted
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract clear
  • 2 tablespoons heavy cream

Instructions

White Cupcakes:
    Cup of Yum
  1. Preheat the oven to 350 degrees and line two 12 cup muffin trays with paper liner cups.
  2. 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.
  3. 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.
  4. Remove the beaten egg whites from the stand mixer to a large bowl.
  5. 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.
  6. 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.
  7. 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.
  8. Spoon the mixture into the muffin liners (be gentle with the mixture or it can make a dense cake) about 2/3 full.
  9. Bake the cupcakes for 18-20 minutes.
  10. When cupcakes have cooled make the frosting.
Vanilla Frosting:
  1. 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.
  2. Add in the vanilla extract and heavy cream and beat until light and fluffy for .
  3. 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

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%)

Nutrition Facts

Serving: 24 Servings

Amount Per Serving

Calories 259

% 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.