Every cupcake baker has one.
A classic white cupcake
I’m pretty sure that the recipe I have is similar to many other doctored white cake box mixes out there. It’s just so good, you can’t beat it.
The cake turns out SO white and doesn’t brown (unless you overbake the stuff). The frosting, white as white can be too.
Unless you wanted to color it. But you guys, I don’t like coloring my frostings. Call me weird, but I just don’t believe that the frosting should have to change colors to fit a theme. Instead, I implore you, customize your cupcake by getting cute liners or making cute toppings.
Anyway, this recipe is freaking awesome, makes 36 cupcakes, and can be modified with flavorings…my favorite being almond. I love a good, chilled almond cupcake. Reminds me of wedding cakes.
Which, btw, I never got a piece of at my own wedding. *sigh*
I like to use this buttercream recipe as a base of other recipes. It’s so versatile and can be flavored with orange extract, almond extract, coconut milk, strawberry puree…the possibilities are endless.
Anyway, if you’ve seen this recipe before, sue me for not being the first to post it. If not, try this and I promise you, you won’t regret it.
1 Box White Cake Mix (I prefer Duncan Hines)
1 c. AP Flour
1 c. Plan ol’ Granulated White Sugar
3/4 tsp. Kosher Salt
1 1/3 c. Water
2 T. Canola Oil
1/2 tsp. Vanilla Extract
1 c. Sour Cream (full fat please!)
4 Large Egg Whites
1) Preheat your oven to 325 degrees. Line muffin tins with 36 cupcake liners.
2) In the bowl of your standup mixer, with the paddle attachment affixed, mix together the cake mix, flour, sugar, and salt.
3) Add water, oil, vanilla, sour cream, and eggs. Mix, on medium-high, for about 2 minutes. It should be light and fluffy looking
4) Fill the muffin tins about 3/4 of the way and bake for 18-20 minutes. Your cake tester should come out nice and clean.
5) Remove from muffin tins and cool on wire racks
3 c. Powdered Sugar
1 c. Salted Butter, softened
1/2 tsp. Vanilla Extract
2-3 T. Heavy Whipping Cream
1) In the bowl of your standup mixer, with the paddle attachment affixed, cream the butter (by itself) for 2 minutes. It should be pale yellow and fluffy
2) Reduce the speed to low and start adding your powdered sugar. Once all of the powdered sugar is added, kick the speed up to medium high and mix for 2 minutes
3) Add vanilla and whipping cream. If the texture isn’t quite right, add more whipping cream (too thick) or more powdered sugar (too thin)
4) Fill a piping bag, with your favorite tip inserted, and give those cupcakes the beautiful white hat they need.
Oh, and in this picture, I rolled some pre-colored fondant (cuz I’m hella lazy) and cut stars with a star fondant cutter. Cute, eh?