There’s something magical about the smell of White Vanilla Cupcakes baking in the oven. I still remember the first time I made them with my mom, her laughter ringing through the kitchen as we snuck spoonfuls of batter when we thought no one was looking. Those cupcakes were a staple at our family gatherings, always bringing smiles and filling the room with warmth. Each bite was like a hug, comforting and sweet, and they quickly became my go-to treat for birthdays, holidays, and even just a random Tuesday that needed a little cheering up.

White Vanilla Cupcakes are perfect for any occasion, from a casual afternoon tea to a fancy birthday bash. Their light texture and delicate flavor pair beautifully with a variety of frostings and decorations, making them endlessly versatile. As spring rolls around and celebrations fill the calendar, there’s no better time to whip up a batch of these delightful treats. They’re not just cupcakes; they’re little bites of joy that bring family and friends together, creating memories that last long after the last crumb is gone.

Why You’ll Love "White Vanilla Cupcakes"

Quick and easy to prepare, taking just 20 minutes of prep time.
Simple ingredients found in most kitchens, making them budget-friendly.
Perfectly light and fluffy, loved by both kids and adults alike.
Freezer-friendly, so you can enjoy them anytime you need a sweet treat.
Versatile, allowing for endless decorating options to suit any occasion.
Great for beginner bakers—no fancy techniques required!

Ingredients You’ll Need

Dry Ingredients

2 ¾ cups (275 g) cake flour – make sure it's sifted for a lighter texture
2 teaspoons baking powder – this helps the cupcakes rise beautifully
¾ teaspoon kosher salt – enhances the sweetness, don't skip this!

Wet Ingredients

1 cup (2 sticks / 227 g) unsalted butter, at room temperature – for that creamy richness
2 ½ cups (500 g) granulated sugar – sweetens them to perfection
2 teaspoons vanilla extract – pure vanilla is best for flavor
1 teaspoon almond extract – adds a lovely depth; feel free to adjust to your taste
5 large egg whites – provides a light texture; save those yolks for another recipe!
1 cup (225 g) milk, at room temperature – helps create a smooth batter

Step-by-Step Instructions

Preheat the Oven

Start by preheating your oven to 350°F (175°C). This is key to ensuring that your cupcakes rise perfectly and bake evenly.

Prepare the Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, and kosher salt until well combined. This helps to evenly distribute the leavening agent throughout the flour.

Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to beat the room temperature butter and granulated sugar together. Mix on medium speed until the mixture is light and fluffy, about 3-5 minutes.

Add Extracts and Egg Whites

Once your butter and sugar are fluffy, add in the vanilla extract and almond extract. Mix until just combined.
Next, gradually add the egg whites, mixing thoroughly after each addition. This step is crucial for that light and airy texture.

Combine Wet and Dry Ingredients

Now, it’s time to alternate adding the dry flour mixture and the milk. Start by adding a third of the flour mixture, followed by half of the milk. Mix until just combined.
Repeat, adding another third of the flour, the remaining milk, and then finishing with the last of the flour mixture. Be careful not to overmix; a few lumps are okay.

Bake the Cupcakes

Line your cupcake pan with liners. Using a scoop or measuring cup, fill each liner about two-thirds full with the batter. This ensures they have room to rise without overflowing.
Place the cupcake pan in the preheated oven and bake for 18-20 minutes. They’re ready when a toothpick inserted into the center comes out clean. Don’t worry if they look a little runny before baking; they’ll puff up beautifully!
Once baked, remove them from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Variations

Add a swirl of chocolate ganache for a decadent twist.
Substitute half the cake flour with almond flour for a nutty flavor.
Mix in seasonal fruits like blueberries or raspberries for a fruity kick.
Try using coconut milk instead of regular milk for a tropical flair.
For a lighter version, swap butter with unsweetened applesauce.

Serving and Storage Tips

Serving

These White Vanilla Cupcakes are delicious on their own, but you can elevate them with a simple frosting like buttercream or cream cheese. Serve them at room temperature for the best flavor. Pair them with a scoop of vanilla ice cream or fresh berries for a delightful treat!

Storage

Store your cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they freeze beautifully for up to 3 months. Just make sure to wrap them tightly to avoid freezer burn!

Helpful Notes

For a dairy-free option, substitute butter with a plant-based alternative and use almond or soy milk.
If you need to use whole eggs, replace each egg white with a whole egg for added richness.
Feel free to add in chocolate chips or sprinkles to the batter for a fun surprise.
Using cake flour is key for that soft texture, but all-purpose flour can work in a pinch.

Frequently Asked Questions

Can I freeze White Vanilla Cupcakes?

Yes, you can freeze White Vanilla Cupcakes! Just make sure they are completely cooled, then wrap them tightly in plastic wrap or aluminum foil. They’ll stay fresh in the freezer for up to 3 months. When you’re ready to enjoy them, let them thaw at room temperature.

How can I substitute egg whites in this recipe?

To substitute egg whites, you can use 3 tablespoons of aquafaba (the liquid from canned chickpeas) for each egg white. Alternatively, a commercial egg replacer can also do the trick. Just follow the package instructions for the right measurements.

What is the best way to frost the cupcakes?

For frosting, a classic buttercream works wonders on these cupcakes! You can also use cream cheese frosting for a tangy twist. If you want to get fancy, try a whipped cream frosting for a light touch. Use a piping bag for a pretty finish, or simply spread it on with a knife for a more rustic look.

Final Thoughts

I hope you feel inspired to whip up a batch of these delightful White Vanilla Cupcakes! They’re not just a treat; they’re a way to create sweet moments with your loved ones. Whether you’re celebrating a special occasion or simply indulging in an afternoon snack, these cupcakes are sure to bring smiles all around. Don’t be afraid to experiment with flavors and toppings to make them your own. Remember, the best part of baking is sharing those delicious creations with friends and family. So grab your apron, put on some music, and let’s bake some joy!

White Vanilla Cupcakes

Author: Emily Parker
Total Time: 40 minutes
Yield: 24 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Delicious white vanilla cupcakes perfect for any occasion.

Ingredients

Scale

2 ¾ cups (275 g) cake flour
2 teaspoons baking powder
¾ teaspoon kosher salt
1 cup (2 sticks / 227 g) unsalted butter, room temperature
2 ½ cups (500 g) granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
5 large egg whites
1 cup (225 g) milk, room temperature

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, mix cake flour, baking powder, and salt.
In another bowl, beat butter and sugar until light and fluffy.
Add vanilla and almond extracts, then mix well.
Add egg whites gradually, mixing thoroughly after each addition.
Alternate adding flour mixture and milk, starting and ending with flour.
Pour the batter into cupcake liners, filling them ⅔ full.
Bake for 18-20 minutes or until a toothpick comes out clean.
Let cool before frosting.

Notes

Ensure ingredients are at room temperature for best results.
Store cupcakes in an airtight container.
These cupcakes freeze well.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 20 g
Sodium: 150 mg
Fat: 14 g
Saturated Fat: 9 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 50 mg

Keywords: White Vanilla Cupcakes