White Velvet Cupcakes
Ever find yourself craving something light and elegant that still feels like a little celebration? White velvet cupcakes might just be your new best friend.
They’re soft, tender, and have that subtly sweet vanilla flavor that feels like a warm hug. Perfect for those moments when you want a classic dessert but with a bit of extra charm.
And honestly, making them is easier than you’d think—no fancy ingredients or complicated steps, just good old-fashioned baking magic.
Plus, topping them with a smooth frosting or a sprinkle of something fancy turns them into an instant crowd-pleaser.
Prep Time
| Prep Time | Cook Time | Total Time | Servings | Course | Cuisine |
|---|---|---|---|---|---|
| 15 mins | 18 mins | 33 mins | 12 | Dessert | American |
Ingredients
| Ingredient | Quantity (12 cupcakes) | Quantity (6 cupcakes) | Alternatives |
|---|---|---|---|
| All-purpose flour | 1 ¾ cups | ⅞ cup | Cake flour (for lighter texture) |
| Baking powder | 1 ½ tsp | ¾ tsp | Baking soda + ½ tsp cream of tartar |
| Salt | ¼ tsp | ⅛ tsp | — |
| Unsalted butter | ½ cup (softened) | ¼ cup | Vegetable oil or margarine |
| Granulated sugar | 1 cup | ½ cup | Coconut sugar |
| Eggs | 2 large | 1 large | Egg replacer or flax eggs (vegan) |
| Vanilla extract | 1 tsp | ½ tsp | Almond extract |
| Whole milk or buttermilk | ¾ cup | ⅜ cup | Almond or oat milk |
| White vinegar or lemon juice | 1 tsp | ½ tsp | — |
Cooking Instruments Needed
| Tool | Alternatives |
|---|---|
| Mixing bowls | Any clean medium/large containers |
| Hand or stand mixer | Whisk (manual, more effort) |
| Measuring cups/spoons | Digital scale for precision |
| Muffin tin + liners | Silicone molds |
| Spatula | Wooden spoon or large spoon |
| Cooling rack | Plate or clean surface |
How to Make White Velvet Cupcakes
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease lightly.
Step 2: Mix Dry Ingredients
In a medium bowl, sift together 1 ¾ cups flour, 1 ½ tsp baking powder, and ¼ tsp salt. Set aside.
Step 3: Cream Butter and Sugar
Using a mixer or whisk, beat ½ cup softened butter and 1 cup sugar until light and fluffy—about 3-4 minutes. This step is key for a tender crumb.
Step 4: Add Eggs and Vanilla
Add eggs one at a time, beating well after each. Stir in 1 tsp vanilla extract.
Step 5: Alternate Adding Dry Ingredients and Milk
Add dry ingredients in three parts alternately with ¾ cup milk and 1 tsp vinegar. Begin and end with dry ingredients. Mix until just combined.
Step 6: Bake and Cool
Spoon batter evenly into cupcake liners. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
Cool cupcakes in the pan for 5 minutes, then transfer to a rack to cool completely.
Serving and Decoration Tips
Top white velvet cupcakes with classic cream cheese frosting or whipped cream for a smooth finish.
For extra flair, sprinkle with white chocolate shavings or edible pearls. These cupcakes are perfect for elegant gatherings or a simple family dessert.
Variations to Try
- Lemon White Velvet: Add 1 tsp lemon zest to batter and top with lemon glaze.
- Coconut Twist: Fold ¼ cup shredded coconut into batter before baking.
- Berry Topped: Garnish cupcakes with fresh raspberries or blueberries.
Storing Tips
Store cupcakes in an airtight container at room temperature for up to 2 days. Refrigerate for longer storage up to 4 days, bringing them back to room temperature before serving.
Extra Tips
- Make sure butter is softened but not melted for better creaming.
- Don’t overmix batter; it can make cupcakes tough.
- Vinegar reacts with baking powder for the signature velvet texture and tenderness.
Common Mistakes & Fixes
| Mistake | Cause | Fix |
|---|---|---|
| Cupcakes sinking in center | Overbaking or opening oven door too soon | Check doneness early, avoid opening oven door |
| Dry cupcakes | Overmixing or overbaking | Mix just until combined and watch baking time |
| Dense texture | Using too much flour or not enough creaming | Measure flour carefully, cream butter and sugar well |
FAQs
Can I substitute buttermilk for regular milk and vinegar?
Yes, use ¾ cup buttermilk and omit the vinegar.
What frosting pairs best with white velvet cupcakes?
Cream cheese frosting or classic vanilla buttercream works perfectly.
Are these cupcakes suitable for freezing?
Yes, freeze unfrosted cupcakes for up to 2 months. Thaw before frosting.
Can I add food coloring?
Yes, but white velvet is best kept natural or lightly tinted with pastel shades.
Try this white velvet cupcake recipe and enjoy a classic dessert with a velvety touch. Share your baking results or any creative frosting ideas in the comments below!
