Berry-Topped White Cupcakes Recipe
Berry-Topped White Cupcakes Recipe photo by Taste of Home

Berry-Topped White Cupcakes Recipe

Publisher Photo
Guests just love these yummy white cupcakes that are topped with a cream cheese frosting. The strawberry-blueberry garnish makes them the perfect treat for a patriotic-themed party on Memorial Day or Fourth of July. —Judy Kenninger, Brownsburg, Indiana
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES:22 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 22 servings

Ingredients

  • 5 egg whites
  • 1/2 cup plus 2 tablespoons butter, softened
  • 1 cup sugar, divided
  • 3/4 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/4 cups cake flour
  • 2-1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • ICING:
  • 4 ounces cream cheese, softened
  • 1/3 cup butter, softened
  • 2 cups confectioners' sugar
  • 1/2 teaspoon lemon juice
  • Assorted berries

Nutritional Facts

1 serving (1 each) equals 226 calories, 10 g fat (6 g saturated fat), 28 mg cholesterol, 207 mg sodium, 31 g carbohydrate, trace fiber, 3 g protein.

Directions

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  2. Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into batter; fold in remaining whites.
  3. With a spoon, gently fill foil- or paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For icing, in a small bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and lemon juice. Frost cupcakes. Top with berries. Yield: 22 cupcakes.
Originally published as Berry-Topped White Cupcakes in Taste of Home April/May 2007, p27

Nutritional Facts

1 serving (1 each) equals 226 calories, 10 g fat (6 g saturated fat), 28 mg cholesterol, 207 mg sodium, 31 g carbohydrate, trace fiber, 3 g protein.

Reviews for Berry-Topped White Cupcakes

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed May. 15, 2014

"I also added a little extra vanilla & Milk as it seemed too dense....did take some time but ended up very tasty. Good for scratch cupcakes w some tweaking."

MY REVIEW
Reviewed Apr. 18, 2013

"It's such a wonderful recipe I tried it there so good thank you :)"

MY REVIEW
Reviewed Nov. 10, 2012

"This is a great recipe for white cupcakes, I gave it 4 stars simply because although I do like this recipe far over others that I have tried, I really felt that it needed a pinch more vanilla and some extra milk and butter or else they really came out a little too dense without it."

MY REVIEW
Reviewed Nov. 16, 2011

"It's a bit time consuming compared to other recipes but everyone said it was delicious so it is definitely worth it."

MY REVIEW
Reviewed May. 22, 2011

"These were yummy cupcakes. The recipe took a bit more time to prepare but the cupcake was very light and fluffy. The end result was really pretty too. I ended up making these cupcakes for a school cupcake contest and they turned out really good. All the students in the class went crazy over them. We ended up with one leftover cupcake and lots of compliments! They were very yummy! The best made from scratch white cupcake I've ever had!"

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