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White Cupcakes

  • yield: Makes 3 dozen




  • 4 1/2 cups sifted cake flour (not self-rising)
  • 2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups milk
  • 1 tablespoon pure vanilla extract
  • 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, softened
  • 2 1/4 cups sugar
  • 7 large egg whites


  1. Step 1

    Preheat oven to 350 degrees. Line cupcake or muffin tins with papers; set aside. Into a medium bowl, sift together cake flour, baking powder, and salt. Combine milk and vanilla in a glass measuring cup.

  2. Step 2

    Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat until pale and creamy. With mixer on medium speed, gradually add sugar in a steady stream; continue beating until light and fluffy, about 3 minutes. Reduce speed to low.

  3. Step 3

    Add flour mixture to butter mixture in three batches, alternating with the milk mixture and starting and ending with the flour. Do not overbeat.

  4. Step 4

    In a clean bowl of electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until stiff peaks form. Fold one-third of the whites into flour mixture to lighten. Fold in remaining egg whites in two batches, being careful not to deflate the whites.

  5. Step 5

    Pour batter into prepared tins, filling cups to about 1/2 inch from the tops. Bake until a cake tester inserted near the centers comes out clean and the tops spring back when pressed lightly in the center, 18 to 20 minutes. Remove from oven; let cool completely before icing or storing.

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Reviews (3)

  • alohaseventytrue 15 Dec, 2013

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  • alohaseventytrue 15 Dec, 2013

    I wish I can get this item, that's really awesome and will be true someday. great

  • Angiecd3 25 Aug, 2012

    I really had high hopes for this recipe but it turned out VERY dry. I didn't change anything in the directions except the cupcakes only needed about 15 minutes in my oven. I'll have to keep searching for the perfect white cupcake.