Your cupcakes will stick to the liners until they are fully cooled throughout. Do not unwrap your cupcakes while they're still warm.Overmixing your batter can whip extra air in, causing your cupcakes to rise quickly and then fall in the center when they bake. Only mix your batter until the ingredients are incorporated.Using all-purpose flour will give your cupcakes a 'cornbread' type texture. Do not substitute cake flour with all-purpose flour.Scooping using your measuring cup will compact flour into the cup, adding extra flour to the recipe. Properly measure your flour by using a spoon to scoop flour into your measuring cup, then using a knife to level off the top.There is a difference, and baking soda will not work for this recipe. Make sure you're using baking powder and not baking soda.Here are a few tips for cupcake success, taken from reader questions and reviews! Whole milk - This recipe will technically work with a lower fat milk, like 2%, 1%, or skim, but whole milk will help keep your cupcakes moist from the added fat.It uses the same ingredients (in slightly different measurements) and is written to use two whole eggs. If you want to use whole eggs (with the yolk) to make cupcakes, I suggest trying my vanilla homemade cupcakes recipe. Using egg whites in this recipe makes your cupcakes light, fluffy, and white. Egg whites - Egg whites can not be substituted with whole eggs.Unsalted butter - If you need to substitute with salted butter, reduce the amount of salt to ¼ teaspoon.Baking powder - This cannot be substituted with baking soda - they are two different ingredients.If you substitute with all-purpose flour, your cupcakes will, in comparison, have a coarser crumb that readers often describe as a 'cornbread' texture. Cake flour gives your cupcakes their tender, small crumb. Cake flour - I do not recommend substituting the cake flour in this recipe.
However, be careful with microwaving and do not walk away from it (it's easy to forget and scorch!). Microwaving milk for 10-15 seconds at a time can bring it to room temperature quickly. Your eggs will come to room temperature in minutes. To warm up eggs, place in them in a bowl and cover with warm water. To warm up butter quickly, try slicing it into smaller pieces, then setting it out on the counter for 30 minutes. If possible, set out your ingredients ahead of time, about an hour before you begin baking. Room temperature ingredientsįor this recipe, you'll need room temperature butter, egg whites, and milk. For an even lighter frosting, try adding a dollop of homemade whipped cream to each cupcake instead. I've topped these cupcakes with my reader-favorite whipped buttercream frosting. While they may be soft and light, these cupcakes will hold up to any frostings and fillings you may want to add. This white cupcake recipe is also the base for my popular strawberry filled cupcakes recipe. Plus, they're the perfect palette for any favorite flavors you'd like to add. Best of all? They are shockingly easy to make. These easy white cupcakes are truly heavenly.
These moist and light-as-air cupcakes are perfect for weddings, events, and birthdays. Easy white cupcakes are soft, delicate, and surprisingly simple to make from scratch.
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