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Easy White Cupcakes

Print Recipe
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Servings: 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 plus 1 Tablespoon for brushing liners
  • 4 Large egg whites room temp
  • 1 Whole egg room temp
  • 1 cup Room temp whole milk or yogurt room temp
  • 2 teaspoons Vanilla extract add 1 teaspoon if not using hazlenut extract
  • 1 teaspoon Hazelnut extract or Almond extract

Instructions

  • Melt the butter in a microwave and allow it to cool to room temperature.
  • Bring yogurt, eggs, and milk to room temperature for about 30 minutes.
  • Preaheat oven to 350° F (176° C). Lay your cupcake liners in a pan and lightly grease them using 1 tablespoon melted butter.
  • In the bowl of the stand mixer or a large mixing bowl, combine the wet ingredients.
  • In a second medium mixing bowl, stir together the dry ingredients.
  • Slowly add the dry ingredients to the wet ingredients and continue to mix until just combined, being careful to not over mix.
  • Using an ice-cream scoop or small measuring cup, fill the cupcake liners to about 3/4 full.
  • Bake for 20 minutes at 350°. Test to see if toothpick inserted into center comes out clean.
  • Allow the cupcakes to cool to room temperature before applying icing.
  • Enjoy!

Notes

  • Depending on how full you fill each cupcake liner, this recipe will make about 20 to 24 cupcakes. 
  • This recipe also works if you want to make a cake, just pour the batter into a greased 9 x 13-inch baking pan and bake for 20 minutes.
  • We liked to add a creamy chocolate frosting on top to balance the vanilla to the chocolate but you can use whatever frosting you want.