Baking
Easy White Cupcakes
| Level: Easy |
Total Time: 1 hour 5 minutes |
Yield: 20 servings |
These seriously easy white cupcakes are a party pleasers. With our Creamy Chocolate Icing these homemade moist cupcakes are sure to be a hit, after dinner of course! These cupcake are adapted from King Arthur’s recipe for Tender White Cake. Remember to leave a comment below and a like to show us your appreciation of out content!
Easy White Cupcakes
Print RecipeServings: 20 cupcakes
Calories: 236kcal
Equipment
- stand mixture or hand mixer
Ingredients
- 2 3/4 cups cake flour you can also use all purpose flour
- 1 2/3 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 12 tablespoons unsalted butter melted
- 4 large egg whites room temp
- 1 whole egg room temp
- 1 cup room temp whole milk or yogart room temp
- 2 teaspoons vanilla extract add 1 teaspoon if not using hazlenut extract
- 1 teaspoons hazlenut extract or almond extract
- 1 tabelespoon melted butter for brushing liners
Instructions
- Melt the butter in a microwave and allow it to cool at room tempurature
- Bring yogurt, eggs, and milk to room tempurate for about 30 minutes.
- Preaheat oven to 350° F (176° C).
- In the bowl of the stand mixer or a large mixing bowl, combine the wet ingredients.
- In a second medium mixing bowl, combine the wet ingredients.
- Slowly add the dry ingredients to the wet ingredients and continue to mix until just combined, being careful to not over mix.
- Lay your cupcake liners in a pan and lightly grease them using 1 tablespooon melted butter.
- Using an icecream scoop, fill the cupcake liners to about 3/4 full.
- Bake for 20 minutes. Test to see if toothpick inserted into center comes out clean.
- Allow the cupcakes to cool at room tempurature before applying icing
- Enjoy!
Notes
- Depending on how full you fill each cupcake liner, this recipe will make about 20 to 24.
- Do note making you butter softened will help a lot but if you do not live in a dry place softened butter will work.
- This recipe also works if you want to make a cake as well you just skip the cupcake and pour it into a greased 9 x 13-inch baking sheet and bake for 20 minutes.
- We liked to add a creamy chocolate frosting on top of it to balance the vanilla to the chocolate but you can use whatever frosting you want to.