Simple White Cupcakes

READY IN: 35mins
Recipe by CandyTX

This is great to make with the kids because it's so EASY. It's not the "best" cake in the world, but it's easy and no fuss. I usually gently fold in some sprinkles so that it's "confetti" cake and the kids think it's great fun!

Top Review by Nicole G.

I made these for my kids' school. I multiplied this by 5 (which made 70 cupcakes!), and added some salt (surprised the recipe didn't call for this!). I baked the first half exactly to recipe (other than addition of salt), and they turned out kind of flat. For the last half of the batch, I added 1 more tsp of baking powder, which really helped them plump up nicely. The cupcake batter itself was a bit sweet, and quite dense. Next time I make these, I'm going to do a bit less sugar and maybe add an extra egg white. I think fluffing the egg whites beforehand, and then folding them in will help the recipe be less dense, too. I did this recently on a yellow cupcake recipe and those turned out light and spongey. ;)

Ingredients Nutrition


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line a 12-muffin pan with paper liners.
  3. In a medium bowl, cream together the sugar and butter.
  4. Beat in the eggs, one at a time, then stir in the vanilla.
  5. Combine flour and baking powder, add to the creamed mixture and mix well.
  6. Stir in the milk until batter is smooth. Pour or spoon batter into the liners.
  7. Bake 20 to 25 minutes. Cake is done when it springs back to the touch.

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