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Berry-Topped White Cupcakes

Total Time

Prep: 30 min. Bake: 20 min. + cooling


22 cupcakes

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
Berry-Topped White Cupcakes Recipe photo by Taste of Home


  • 5 large egg whites
  • 1/2 cup plus 2 tablespoons butter, softened
  • 1 cup sugar, divided
  • 3/4 teaspoon 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


  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.
Test Kitchen Tips
  • Learn how to make cupcakes of all kinds with our ultimate guide.
  • Nutrition Facts

    1 each: 226 calories, 10g fat (6g saturated fat), 28mg cholesterol, 207mg sodium, 31g carbohydrate (20g sugars, 0 fiber), 3g protein.

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    Click stars to rate
    Average Rating:
    • sgronholz
      Mar 25, 2018

      These cupcakes were fantastic! I prefer making "from scratch" cupcakes and this recipe was just what I was looking for. Because I made them for my granddaughter's birthday party, I frosted them with a buttercream frosting rather than topping them with the cream cheese frosting and berries. Everyone thought they were great and I will definitely be making them again!

    • Jadan
      May 9, 2017

      these are amazing

    • SuSey22
      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.

    • Mathgeek1-1
      Jul 4, 2013

      No comment left

    • Marilyn179
      Apr 18, 2013

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

    • eagle1364
      Apr 5, 2013

      No comment left

    • fmsny
      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.

    • SandyLacBeau
      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.

    • Spiffy64
      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!

    • JessBella6
      Aug 27, 2010

      I was disappointed by this recipe. The recipe was complicated and the cake was dense and firm, rather than light and fluffy