Berry-Topped White Cupcakes Recipe

Name: Berry-Topped White Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 4 ounces cream cheese, softened; 1/3 cup butter, softened; 2 cups confectioners' sugar; 1/2 teaspoon lemon juice; Assorted berries

Servings: persons

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
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 350u00b0 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.

1455

kcal

Calories

Fat

217

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 large egg whites, 1/2 cup plus 2 tablespoons butter, softened, 1 cup sugar, divided, 3/4 teaspoon vanilla extract, and more.

Yes, Berry-Topped White Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Berry-Topped White Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions