Cakes & Cupcakes

Name: White Cupcakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24
Ingredients: 1 cup butter, softened; 4 cups powdered sugar; 2 tsp vanilla; 1 tsp almond extract; 2-4 tbsp milk or heavy cream; pinch of salt, optional; 3 cups flour; 2 tsp baking soda; 2 tsp baking powder; 1 tsp salt; 1 cup butter, softened; 1 & 1/2 cups sugar; 1 cup sour cream; 1 cup buttermilk; 2 tsp vanilla; 2 tsp almond extract; 4 egg whites

White Cupcakes

July 22, 2020 by Sydney

These white cupcakes are light, fluffy and incredibly moist. From weddings and birthday parties to midnight snack attacks, they are the perfect cupcake for any occasion!

I love a good old fashioned white cake. They remind me of the best of times. Birthday parties as a kid, beautiful weddings and baby showers were all filled with that classic treat from the best bakery in town. Once I got into baking I knew I wanted to recreate that beloved classic. So off to kitchen I went.

After a few trial and errors I found the winning combination! What was the secret? Sour cream and buttermilk! They make these cupcakes so moist and so tender. You’ll definitely want to make them for your next party.

How to Make White Cupcakes

So now for what you’re really here for. How do you make these bad boys? I’ll show ya!

Like with any baked good, make sure to set everything out about 20 – 30 minutes early so they can come to room temperature. Get your oven preheated to 350°.

Start by mixing all of your dry ingredients, flour, baking soda, baking powder and salt, in a medium sized bowl. Set that aside for later.

Next, cream the butter and sugar in the bowl of your stand mixer (hand mixer works great too) until they’re light and fluffy. Add in the sour cream, buttermilk and extracts until well combined.

Get the dry ingredients and slowly add them to your batter. I usually add them in 3 batches. It makes is easier to combine them and lowers your risk of over mixing.

Finally, in a large bowl, whip the egg whites until soft peaks. Fold 1/3 of the whites into the batter until you don’t see any traces of egg. Fold in the remaining egg whites until everything is well combined. Fill your tins and bake for about 15 minutes! Cool and frost with your favorite frosting!

White Cupcakes

Yield: 24 Cupcakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

These white cupcakes are light, fluffy and incredibly moist. From weddings and birthday parties to midnight snack attacks, they are the perfect cupcake for any occasion!

Ingredients

Cupcakes

3 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 cup butter, softened
1 & 1/2 cups sugar
1 cup sour cream
1 cup buttermilk
2 tsp vanilla
2 tsp almond extract
4 egg whites

Buttercream Frosting

1 cup butter, softened
4 cups powdered sugar
2 tsp vanilla
1 tsp almond extract
2-4 tbsp milk or heavy cream
pinch of salt, optional

Instructions

Cupcakes

Preheat oven to 350°.

In a medium sized bowl, combine flour, baking powder, baking soda and salt.

In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Mix in sour cream, buttermilk and extracts. Mix in dry ingredients 1/3 at a time until well combined.

In a large bowl, whip egg whites until soft peaks are formed. Fold 1/3 into batter to lighten it. Fold in remaining egg whites. Pour into lined cupcake tins.

Bake for 15-20 minutes or until a toothpick inserted into the center cupcakes comes out clean. Cool completely before frosting.

Frosting

In the bowl of a stand mixer, cream butter until light and fluffy. Mix in powdered sugar one cup at a time. Mix in 2 tbsp milk and extracts. If buttercream is a little too sweet, mix in salt.

If needed, add in more milk for a less stiff consistency.

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Yum

The Perfect Vanilla Cake

February 22, 2020 by Sydney

Say hello to the best vanilla cake ever! It’s so moist and fluffy that you won’t believe it’s made completely from scratch. So say good-bye to box mixes and give this recipe a try. It’s perfect! I think you’ll love it!

Vanilla cake, my nemesis. For many years I struggled with making vanilla cakes. They were always too dense, too dry and too blah. But after many failed attempts and recipes changes, I’ve come up with, what I believe, is the perfect vanilla cake. It’s stick-to-your-fork moist, fluffy and packed with vanilla flavor.

I believe everyone needs a good vanilla cake recipe in their baking arsenal. This recipe is now my go-to. It’s perfect to use as a base for any kind of cake you want to make. Add a fun twist like fruit or candy, switch the vanilla extract for a different flavoring, put some bacon in it (oh, idea brewing!), the possibilities are endless!

I recently made this cake for my daughter’s first birthday party. It was the first time I had made it for anyone other than my husband and kids, so I was little nervous about what everyone would think of it. Let me tell you, it was a hit! I almost didn’t get a piece!

Getting ready for a party is hectic at my house so I wanted to make sure that I had plenty of time to setup. I decided to make the cake the night before. It was getting late so I put off decorating it till the next morning. To keep it from drying out, I just wrapped each layer in plastic wrap and stuck it in the fridge overnight. The next morning, I whipped up a simple vanilla buttercream and dyed it a pale pink. Frosted it, covered the top in gold sanding sugar and piped a quick braided border. I made sure to let it sit out for a couple of hours before serving so that it could come up to room temperature. It tasted like I had just made it and it looked so cute with the rest of the decorations I spent a week making!

How to Make the Perfect Vanilla Cake

The method for making this cake is so simple. Just the basic creaming method!

Combine the dry ingredients and set them aside.
Cream the butter and sugar.
Add in the eggs one at a time, then add the sour cream and vanilla.
Lastly, alternate adding the dry ingredients and the milk. Starting and ending with the dry.
Bake it for 20-30 minutes

I frosted this cake with my husband’s favorite, cream cheese frosting. It’s got a great tang to it and it’s not as sweet as your typical American Buttercream. Not a fan of cream cheese frosting? That’s ok! Top it with any kind you like! This cake is versatile so you really can top it with any type and any flavor frosting!