Classic White Cupcakes (Light, Fluffy & Bakery-Perfect)

If you’re looking for the ultimate Classic White Cupcakes recipe — soft, tender, and perfectly fluffy with a pure vanilla flavor — this is the one to keep forever. These cupcakes are light in color, delicate in crumb, and ideal for weddings, birthdays, showers, and everyday celebrations.

Unlike yellow cupcakes that use whole eggs, true white cupcakes use egg whites only, giving them that signature pale interior and soft texture. Paired with silky buttercream, they’re simple yet elegant.

Whether you’re baking for a party or building your go-to dessert collection, this reliable recipe delivers consistent, bakery-quality results.

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What Makes White Cupcakes Different?

White cupcakes differ from vanilla or yellow cupcakes in a few key ways:

• Egg whites only (no yolks)
• Lighter color
• Slightly softer crumb
• Subtle, clean vanilla flavor

The result is a bright white interior that pairs beautifully with tinted frostings and decorative toppings.

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Why You’ll Love This Recipe

• Ultra soft and fluffy texture
• Moist but not dense
• Pure vanilla flavor
• Perfect for decorating
• Freezer-friendly
• Foolproof method

These cupcakes are stable enough for piping yet tender enough to melt in your mouth.

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Ingredients

Dry Ingredients

• 2 ½ cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon salt

Wet Ingredients

• ½ cup unsalted butter, softened
• ½ cup neutral oil (vegetable or light olive oil)
• 1 ¾ cups granulated sugar
• 4 large egg whites
• 1 tablespoon pure vanilla extract
• 1 cup whole milk (room temperature)
• ½ cup sour cream (room temperature)

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Why Use Cake Flour?

Cake flour contains less protein than all-purpose flour, producing:

• Finer crumb
• Softer texture
• More delicate structure

If you don’t have cake flour, you can make a substitute by replacing 2 tablespoons per cup with cornstarch.

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Step-by-Step Instructions

Step 1: Preheat & Prep

• Preheat oven to 350°F (175°C).
• Line muffin pan with cupcake liners.

This recipe makes 18–20 cupcakes.

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Step 2: Mix Dry Ingredients

In a bowl, whisk together:

• Cake flour
• Baking powder
• Salt

Set aside.

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Step 3: Cream Butter, Oil & Sugar

In a large bowl:

1. Beat softened butter until smooth.
2. Add oil and sugar.
3. Beat 2–3 minutes until light and fluffy.

The combination of butter and oil provides both flavor and moisture.

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Step 4: Add Egg Whites

Add egg whites one at a time, beating well after each addition.

Mix in vanilla extract.

Egg whites create the bright white interior.

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Step 5: Alternate Dry & Wet Ingredients

Add dry ingredients in three additions, alternating with milk and sour cream.

Begin and end with dry ingredients.

Mix until just combined — do not overmix.

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Step 6: Fill & Bake

Fill liners ⅔ full.

Bake for 18–22 minutes until:

• Tops spring back when touched
• Toothpick inserted comes out clean

Cool completely before frosting.

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Perfect Buttercream Pairings

These cupcakes pair beautifully with:

• Classic vanilla buttercream
• Cream cheese frosting
• Swiss meringue buttercream
• Lemon buttercream
• Raspberry buttercream

For a smooth, stable frosting, many bakers prefer Swiss meringue buttercream techniques popularized in professional pastry kitchens in places like New York City, known for high-end bakeries.

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Texture & Flavor Profile

These cupcakes are:

• Soft and airy
• Light but moist
• Delicately sweet
• Perfectly balanced

They hold their shape while remaining tender.

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Tips for Success

1. Use Room Temperature Ingredients

Cold ingredients can cause uneven mixing.

2. Don’t Overmix

Overmixing creates dense cupcakes.

3. Measure Flour Correctly

Spoon and level — don’t scoop directly from the bag.

4. Avoid Overbaking

Check at 18 minutes to prevent dryness.

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Storage Instructions

Room Temperature

Store unfrosted cupcakes in airtight container for 2 days.

Refrigerator

Frosted cupcakes last up to 4 days (bring to room temperature before serving).

Freezer

Freeze unfrosted cupcakes up to 3 months. Wrap tightly.

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Nutritional Information (Approximate per Cupcake without Frosting)

• Calories: 220
• Carbohydrates: 28g
• Fat: 11g
• Protein: 3g
• Sugar: 18g

Values vary depending on frosting choice.

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Variations

1. Almond White Cupcakes

Add ½ teaspoon almond extract.

2. Coconut White Cupcakes

Replace part of the milk with coconut milk.

3. Confetti White Cupcakes

Fold in white or pastel sprinkles.

4. Healthier Option

• Replace part of sugar with maple syrup.
• Use light olive oil instead of vegetable oil.
• Substitute Greek yogurt for sour cream.

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Frequently Asked Questions

Can I make these into a cake?

Yes. Bake in two 8-inch round pans for 25–30 minutes.

Why are my cupcakes yellow?

Egg yolks were added or butter was too dark.

Can I use all butter instead of oil?

Yes, but texture will be slightly less moist.

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Why This Recipe Works

The balance of:

• Butter (flavor)
• Oil (moisture)
• Egg whites (structure & color)
• Sour cream (tender crumb)

creates a stable yet soft cupcake that’s ideal for decorating and stacking.

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Perfect Occasions for White Cupcakes

• Weddings
• Baby showers
• Birthday parties
• Holiday dessert tables
• Elegant brunches

Their neutral flavor makes them universally loved.

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Final Thoughts

These Classic White Cupcakes are light, fluffy, and beautifully simple. They’re the kind of foundational recipe every home baker should have — reliable, versatile, and perfect for any celebration.

Once you try this version, it may become your go-to cupcake base for years to come.

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