White Cupcakes with Vanilla Buttercream

I’ve been searching for a go-to white cupcake recipe for a while now. I feel like any baker should have go-to recipes for a few classics. White cake, chocolate cake, brownies, pie crust, chocolate chip cookies, and sugar cookies are the ones I would like to have a go-to recipe for.

To have a go-to recipe is a huge deal. It means that no matter what other recipes you see of that type, you’re not even interested in trying them because you know that your recipe is awesome. It’s the recipe that you learn by heart and don’t even need to read because you’ve made it so many times. It’s the recipe that everyone loves and asks for when they taste it. It’s a recipe that people request over and over again even though they know you love to try new recipes and your to-bake list is a mile long.

The go-to recipe can make your life easy. But getting to a go-to recipe is not easy. Trying multiple recipes, making tweaks, having restless nights contemplating ingredients are all part of the process. At least that is what the process has been like for me. I’ve tried multiple white cake recipes and I’m still not completely sold. This one is great. I love the texture of this cake, but I really want a cupcake that will rise up a bit. I like domes on my cupcakes. Maybe I’m asking too much to have a delicate tender cake that also produces a dome on top. This will be my go-to-for-now white cupcake recipe until I can find one that has everything I’m looking for. But don’t let me give the wrong impression. These cupcakes are AMAZING! Everyone really enjoyed them.

I got this recipe from Bridget over at The Way the Cookie Crumbles. Have you seen her blog? It’s awesome. I love her photographs and her comparison posts! She inspired me to do a sugar cookie comparison post a couple years ago and I took her advice on the outcome of the red velvet cupcake comparison post with great results. So I’ve been wanting to try her white cake recipe. She combined the favorite parts of a couple recipes to make her own. How cool is that?

Note – this recipe calls for 6 egg whites. Bridget recommended actually separating out the eggs as opposed to using liquid egg whites. I made these the same day I made the lemon bars since those called for 7 egg yolks so it worked out perfectly for me. Another great idea is to make some creme brulee with the yolks!

One Year Ago: Sugar Cookie Bars (a go-to bar recipe for sure!)

Don’t forget about my giveaway. Be sure to enter by Midnight this Friday for your chance to win a Make-Ahead Meals Cookbook.

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White Cupcakes

These white cupcakes are perfectly tender and moist.

Yield: 24 cupcakes

Ingredients:

1 cup + 2 Tbsp whole milk, at room temperature
6 large egg whites (3/4 cup), at room temperature
2 tsp almond extract
1 tsp vanilla
2 1/4 cups cake flour
1 1/2 cups + 2 Tbsp sugar
4 tsp baking powder
1 tsp table salt
12 Tbsp unsalted butter, softened but still cool

1 batch buttercream

Directions:

Set oven rack in middle position. Heat oven to 350 degrees.

Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

Divide batter evenly into prepared pans. Bake until thin skewer or toothpick inserted in the center comes out clean, 15-17 minutes. (If baking layer cakes, this recipe will make two 9-inch layers. Bake for 23-25 minutes).

Cool completely prior to frosting.

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11 Responses to “Butterscotch, Coconut, and Toffee Cookies”

  1. #
    1
    sephora coupons in store print — February 11, 2014 at 5:08 pm

    Hmm it seems like your blog ate my first
    comment (it was super long) so I guess I’ll just sum it up what I had written and
    say, I’m thoroughly enjoying your blog. I too am an aspiring blog blogger but I’m still new to everything.

    Do you have any points for beginner blog writers?
    I’d really appreciate it.

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    2
    Ellen — February 11, 2014 at 10:46 pm

    They sound awesome! Everything I like–hubby has good taste! You might want to edit–it says chocolate chips and I assume you mean butterscotch chips. Can’t wait to try them. Thanks a lot.

    • beantownbaker — February 12th, 2014 @ 12:46 pm

      Thanks for the heads up. I have fixed the typo.

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    3
    chelsea @ serves two — February 11, 2014 at 11:26 pm

    I must admit that in reading this post I turned to my fiance and asked him what his favorite kind of cookie was (we’ve been together 5 1/2 years). His response: peanut butter chocolate chip. You learn something new every day 🙂

    I too love butterscotch (and coconut and toffee for that matter!) but it is such an overlooked flavor!

    • beantownbaker — February 12th, 2014 @ 12:46 pm

      Isn’t that funny?!? Crazy how you can be with someone so long and still be surprised by them!

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    Judy Dougherty — February 12, 2014 at 10:17 am

    In the recipe you, you say to add chocolate chips(?) and there is no reference to when you add the toffee or the coconut…

    • beantownbaker — February 12th, 2014 @ 12:45 pm

      They go in with the butterscotch chips. I have updated the recipe to reflect this. Sorry about the typo.

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    5
    Liz — February 12, 2014 at 1:29 pm

    Thank you for the nice recipe.

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    6
    Shannon — February 22, 2014 at 1:53 pm

    kind of amazing/awesome that there’s still more to discover about him after all these years! 🙂

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    Nutmeg Nanny — February 23, 2014 at 10:23 am

    Wow, what a combination! These cookies sound heavenly 🙂

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    vanillasugarblog — February 25, 2014 at 8:36 pm

    Yes yes yes! Butterscotch and coconut together! It works it does.

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