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.
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.
Recipe from The Way the Cookie Crumbles
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
A slice of this? Yes please!
Oh my…a slice? I’ll take the whole pan, please. 🙂
I am a firm believer in combining foods that are great. The photos are making me drool!
So amazingly decadent! I love these. So would my boyfriend 🙂
You should simply call these the “Yes, Please” bars.
Those bars look perfect!
Mmmmm, she said trying not to drool.
Yes please is right! I need to make these as soon as possible!
Yours turned out so pretty! I’m so glad you liked them! 🙂
Holy cow! I agree with your husband. I’d beg for those bars, for sure.
Oh, I say “yes please,” too! YUM! Those both sound and look delicious!!! A must make!
xxMK
Delightful Bitefuls
I’ve seen these around and each time I think, MUST bake, soon! This time around is no different except I AM going to make these asap. Thanks for the shove, I mean nudge! 🙂
~ingrid
I’ve made these before and I still think about them. Your pictures are beautiful. I’m adding you to my blog list!
wow! heavenly! –hoteles en veracruzt
I’ll take two! These bars look great. I am saving the recipe!
Wow, these look simply amazing! I think I would say “Yes Please” too!
i just printed this off. SO excited to try it!
My family would go insane for this! Newest follower here!
Lots of yummy love,
Alex aka Ma, What’s For Dinner
http://www.mawhats4dinner.com
These are some of my favorite bars! Yours look great 🙂
Oh wow, these look absolutely delightful! I could probably eat a whole pan 🙂 Happy weekend!
Sues
Yum, yum, yum! I could do some serious damage to those. They look heavenly.
I’ve been browsing your blog and these look delicious! Well, everything looks delicious but I’m a cheesecake girl and my husband is definitely a chocolate chip cookie kind of guy so I can’t wait to try these!
I made these last week. They were amazing!