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 egg whites; ½ cup butter, plus; 2 teaspoons butter, softened; 1 cup sugar, divided; ¾ teaspoon vanilla extract; 2 ¼ cups flour; 2 ¼ teaspoons baking powder; ½ teaspoon salt; ¾ cup milk; 4 ounces cream cheese, softened; ⅓ cup butter, softened; 2 cups confectioners' sugar; ½ teaspoon lemon juice; fresh blueberries, and; fresh raspberry, and; sliced strawberry

Servings: persons

5 egg whites
½ cup butter, plus
2 teaspoons butter, softened
1 cup sugar, divided
¾ teaspoon vanilla extract
2 ¼ cups flour
2 ¼ teaspoons baking powder
½ teaspoon salt
¾ cup milk
4 ounces cream cheese, softened
⅓ cup butter, softened
2 cups confectioners' sugar
½ teaspoon lemon juice
fresh blueberries, and
fresh raspberry, and
sliced strawberry

1
Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
2
In another mixing bowl, cream butter and 3/4 cup of sugar until light and fluffy.
3
Beat in vanilla.
4
Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
5
Beat egg whites on medium speed until soft peaks form.
6
Gradually beat in remaining sugar, about 2 T. at a time, on high until stiff glossy peaks form and sugar is dissolved.
7
Fold a fourth of the egg whites into batter; fold in remaining whites.
8
With a spoon, gently fill foil or paper lined muffin cups two-thirds full.
9
Bake at 350 for 18-22 minutes.
10
Cool for 10 minutes before removing from pans to wire racks to cool completely.
11
For icing, in a small mixing bowl, beat cream cheese and butter until smooth.
12
Gradually beat in confectioners' sugar and lemon juice.
13
Spread over cupcakes.
14
Top with berries.

1492

kcal

Calories

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 5 egg whites, ½ cup butter, plus, 2 teaspoons butter, softened, 1 cup sugar, divided, 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.

Berry-Topped White Cupcakes

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