White Cupcakes
Delight in the pure, classic charm of homemade White Cupcakes, a bakery-style treat perfect for any occasion. These light, fluffy cupcakes are made with a combination of egg whites, whole milk, and a touch of sour cream, delivering a moist and tender crumb that melts in your mouth. Infused with aromatic pure vanilla extract, each bite is subtly sweet and irresistibly delicious. Ready in under 40 minutes, this easy dessert recipe is perfect for beginners and seasoned bakers alike. With their pristine white hue and smooth texture, these cupcakes make the perfect canvas for your favorite frostings and decorations, whether you're celebrating a birthday, hosting a party, or simply indulging your sweet tooth. Bake up a batch of these versatile, crowd-pleasing White Cupcakes and let their timeless appeal shine at your table!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 4 pieces large egg whites
- 1.5 teaspoons pure vanilla extract
- 0.5 cups whole milk
- 0.25 cups sour cream
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
Add the egg whites to the butter-sugar mixture one at a time, beating well after each addition until fully combined.
Mix in the vanilla extract.
Reduce the mixer speed to low and alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Gently fold in the sour cream using a spatula until the batter is smooth and creamy.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full to prevent overflow.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 17.6 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 47 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
