| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 30 servings |
Ingredients
- 3 cups cake flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3 sticks butter, room temperature
- 2 1/3 cups sugar
- 3 large egg whites
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk, room temperature
- Sweetened whipped cream, for topping
- Seasonal fruit, for topping
- Mint sprigs, for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Sift all the dry ingredients into a large bowl and set aside.
- In a large bowl add the butter and the sugar. Using a hand-held electric mixer, combine until light and fluffy
- Add the egg whites and vanilla and beat on medium speed for about 1 minute. Add about 1/3 of the flour mixture to the batter and beat until incorporated. Add about half of the buttermilk and continue to beat on medium speed until well mixed. Continue adding dry and wet ingredients, scraping the bowl and beating until incorporated after each addition. End with the dry ingredients. The batter will be thick and glossy. Spray muffin tins with nonstick cooking spray and bake for 18 to 20 minutes. Remove from the oven and cool.
- Scoop out a small hole just in the middle of the top of the cupcake with a paring knife. Fill with fresh whipped cream and seasonal fruit. Garnish with a sprig of mint and serve.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 199 |
| Total Fat | 9 g |
| Saturated Fat | 6 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 0 g |
| Sugar | 16 g |
| Protein | 2 g |
| Cholesterol | 25 mg |
| Sodium | 133 mg |
Reviews
PAULA!! these cupcakes are the best. we need Cheryl Day on the show more. awesome cupcakes!!! this is a keeper!!!
These were THE BEST cupcakes I have ever made!!! The cupcake part was a subtle sweetness that had a little light crunch at the top when they got golden brown. I could eat the cake part by itself!!! The whipped cream and fruit added an even better touch to it. These were such a hit at our dinner party that our friends and us were having three each! I can’t say enough about these cupcakes. DELISH!!!
Very nice! It almost tasted like a sweet “cornbread” if you like. The cupcakes had a bit of a salty aftertaste, which makes it perfect for addding something sweeter, we had “sweet and sour” lime curd and whipped cream as a topping. I’m looking forward to having other different toppings on these as well, this recipe turned out several cupckes. We will definately make these again, thank you very much for sharing Ms. Cheryl, Ms. Cheryl Day :
We made minis and never made it to the toppings. These cupcakes taste like the most delicious sugar cookies – I’m sure next time we’ll get to the cream and fruit toppings and it’ll be even better:)
OMG …. Can I just say that these things are freakin DEE-LISH! I made these for a co-workers birthday (since she is kinda health contious) and I didn’t think she’d want a cake. After mixing all the ingredients together I tasted the batter and was like WOW this is pretty tasty. After I baked the first batch I tried one once it cooled and it was sooo good I just stared grinning like a kid in a candy store. The tart is good by itself but when you add the whipped cream and the berries it takes it to a whole nother level. I used strawberries and blueberries and even added a few chopped pecans. My co-workers loved them and everyone was asking for the recipe. This recipe is DEFINITELY a keeper and I will be making these again for my sister-in-laws graduation from nursing school in May. Give them a try – you wont be disappointed.
These cupcakes tasted great! I think I ate half of the batter before I started baking it. I read all the reviews about how crumbly the cake is and how hard it was to take them out of the pan so I put the batter in muffin liners. Make sure you only fill the liners half full or they will over flow onto the muffin pan and it is a pain to get off! After about 3 rounds of practice, I finally got cupcakes that did not stick to the pan BUT they did sink in the middle. They tasted great, but they definitely do not look as pretty as when she made them.
Great base recipe, easy to alter flavor with almond,orange, lemon. Made the cupcakes for my sons birthday and they were delicious! I would recommend this recipe as a keeper – great for strawberry shortcake too! It does make a soft and tender cake – so if you make the cupcakes, just bake them in a liner. Once they cool they are easy to work with.
Great taste but the texture is too crumbly. The cupcakes all fell apart. IDK how you would use this as a wedding cake!!! Too much butter is my guess, or maybe it’s the cake flour that can’t stand up to so much butter. I’m not a novice baker, and I followed the recipe exactly. I usually love Paula’s stuff… but this one’s gotta go!
This recipe doesn’t work. Love Paula’s stuff usually. Something is wrong in the leavening.
This is by far the best white cake recipe I’ve ever made! I have been looking for a white cake “wedding-type” recipe for a long time and this one is it!!!! This will be my go-to white cake from here on out. P.s., Ms. Paula, you can double dip on “your” show any time! 😉 I rate the food, not the show. And kudos to you for your rags to riches success!