Classic cupcake recipes are a staple for any baker. They are perfect for bringing dessert to a dinner party or having to serve picky eaters. Sticking to a classic (either white or chocolate) will make everyone happy and they won’t have to worry about what kind of weird Pinterest combination they are eating.

I recently brought these cupcakes to an engagement party where I only knew the bride-to-be and her family; but I wasn’t worried about how they would go over. You can never go wrong with simple white cupcakes, especially Martha’s.

I know it’s probably a crime to take one of Martha Stewart’s recipes and modify it, but her white cupcake recipe it just unnecessarily complicated. I also always have a ton of cupcakes when I am done—the first time I made them without adjusting I ended up with 30 cupcakes even though it says it makes only 24. The recipe below is the half of the original, I used shorter cupcake liners but I still ended up with 18 cupcakes.

Next week I will post my favourite butter cream icing recipe that goes perfect with these neutral favourites!


Classic Vanilla Cupcakes

(adapted from Martha Stewart’s Cupcakes)



1 ¾ cup flour
¾ tbsp. baking powder
½ tbsp. pure vanilla extract
½ cup milk
¾ cup unsalted butter, room temp.
1 cup sugar
3 egg whites
Pinch of salt


  1. Preheat oven to 350oF. Line standard muffin tins with paper liners. Sift together flour, baking powder, and salt.
  2. With an electric mixer on medium-high speed, cream butter and sugar together, beating until fluffy. Mix in milk and vanilla. Add in flour mixture, beating until just combined.DSC_0872
  3. In a separate bowl, with an electric mixer on medium speed, whisk the egg whites until stiff peaks form (do not overmix). Gently fold egg whites into the batter in three batches.DSC_0878
  4. Divide batter evenly among lined cups, filing each three-quarters full. Bake for about 18-20 minutes or until a toothpick interested in centers comes out clean. Let cool for 10 minutes before removing the cakes from the pans. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months.








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