White Vanilla Cupcakes

Cheryl Private


The perfect White Vanilla Cupcakes is finally here.

After several tries, and eating so many cupcakes I thought I would explode, and a few that ended up in the trash, hockey pucks anyone?? Lol...anyway, I finally mastered a recipe I'm comfortable and proud to share with all of you.

Oh, I have no idea how this will bake up as a cake. I haven't done that yet. If anyone tries it, I'd like to know how it turns out.

***Note: I actually use 4 Extra Large Egg Whites. That's why I suggest using 5 large egg whites. I don't know how it will turn out with only 4 Lg. egg whites.

pinch tips: How to Use Hand & Stand Mixers


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Bake @ 350 degrees *** Approx 18 cupcakes. *** I fill my cupcake papers almost 3/4 full.


30 Min


12 Min




1/2 c
2/3 c
granulated sugar
1 1/2 tsp
baking powder
1 1/2 c
cake flour - sift after measuring
3/4 c
1 1/2 Tbsp
vanilla flavoring - c lear
3 oz
vanilla or white chocolate chips - by weight
5 large
egg whites

Directions Step-By-Step

Melt the Vanilla Chocolat Chips, until smooth and creamy. Set aside. If it hardens, re-soften. Do not add if it's hot. It needs to be cool to the touch.
In a mixing bowl, beat the butter until it's almost white or at least light in color. Add in the sugar. Beat for another 5 minutes. Until very light and fluffy. Add baking powder. Continue to beat. Add flour - sift while adding it. Mix in the milk and vanilla. Beat until very well mixed, light and fluffy. Add in the melted white chocolate chips. Beat for another minute. Pour into a separate bowl and set aside.
Wash your mixing bowl and your whisk for whipping. Make sure there's no sign of greasiness in it. Add in your egg whites. Whip until the egg whites are stiff.
Now, slowly, about a large ice scoop at a time, put some of the cake mix into the egg whites. Whip very slowly, almost like you're folding it in. Keep adding the mix a little at a time until it's all been added to the egg whites. Your mix should be very light and fluffy.
Line cupcake pans with cupcake papers. Fill about ¾ of the way.
Bake at 350 for 12 minutes.
Let cool and frost as desired.
***NOTE*** Omitting the white chocolate chips, gives the cupcakes a much ligheter and fluffier texture, similar to a box mix. With the melted white chocolate chips, it gives it more of a wedding cake texture. Both are really good.

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