Berry-Topped White Cupcakes
Ingredients
- 5 large egg whites
- 1/2 cup plus 2 tbs butter softened
- 1 cup sugar divided
- 3/4 tsp vanilla
- 2 1/4 cups cake flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
ICING:
- 4 oz cream cheese softened
- 1/3 cups butter softened
- 2 cup confectioners' sugar
- 1/2 tsp lemon juice
- berries assorted
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
Berry-Topped White 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
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