• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Curly Girl Kitchen
  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest

High Altitude White Velvet Cupcakes

December 9, 2021 by Heather Smoke 6 Comments

Jump to Recipe Print Recipe

These soft, light and fluffy high altitude white velvet cupcakes are made with butter, egg whites and real vanilla bean, and frosted with silky vanilla buttercream. Topped with a white chocolate truffle for an elegant finish.

Looking for more high altitude cupcake recipes? Don’t miss these spiced peach vanilla cupcakes, chocolate coconut cupcakes, and key lime pie cupcakes.

White velvet cupcakes topped with white chocolate truffles, surrounded by truffles in gold wrappers.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Why You’ll Love This Recipe

Incredibly Soft and Fluffy. My white velvet cake is one of my most popular cake recipes. So I finally tested it as cupcakes, and with a few little adjustments, the batter baked up into the most perfect little white cupcakes. You’ll love the buttery flavor, the specks of vanilla bean, and the fine, soft cake crumb.

Delicious with Any Flavor of Buttercream. There isn’t a flavor you couldn’t pair these white velvet cupcakes with. White chocolate, dark chocolate, vanilla, strawberry – they would all be fantastic.

Easy to Make. This is a simple batter to make, using the standard creaming method. This method lightens the color of the butter and aerates the batter for a very light, fluffy cupcake.

Overhead view of white velvet cupcakes with white chocolate truffles, and a small bowl of sugar.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Cupcakes

  • Butter. Use unsalted, softened butter so you can control the amount of salt in the cake. The butter adds moisture and richness, and when creamed with the sugar, produces a very light, tender cake crumb that’s moist and flavorful.
  • Sugar. Granulated sugar sweetens the cake and adds moisture.
  • Vanilla Bean Paste. Use a good quality vanilla bean paste or vanilla extract in these cupcakes for the best flavor.
  • Egg Whites. The egg whites contain protein and add structure to the cake batter. Using only the whites, rather than the whole egg, helps to keep the cake nice and white.
  • Cake Flour. Cake flour has a lower percentage of protein than all-purpose flour, and makes an incredibly light and fluffy cake.
  • Baking Powder. Leavens the cake and makes it rise.
  • Salt. Balances the sweetness.
  • Buttermilk. The buttermilk adds a slight tang, and the acidity creates a really beautiful soft and tender cake crumb in white velvet cake.

TIP: Be sure your cupcake ingredients are at room temperature for the best results. If they are too cold, the batter won’t come together properly.

Buttercream

  • Butter. Again, I use unsalted butter in my buttercream, and then add a bit of salt.
  • Powdered Sugar. Sweetens and thickens the buttercream.
  • Meringue Powder. Adds stability and improves the texture.
  • Salt. Balances the sweetness.
  • Vanilla Bean Paste or Vanilla Extract. Flavor.
  • Milk or Cream. Use as needed to thin the buttercream to desired consistency for piping.
  • White Chocolate Truffles. Totally optional, but a rich and creamy white chocolate truffle on top of these cupcakes looks elegant and decadent.
A white velvet cupcake topped with a white chocolate truffle, sitting on top of a book.

Instructions

Cupcakes

  • Preheat the oven to 350 F, and line standard-sized muffin pans with 20 paper liners. Lightly spray the liners with non-stick baking spray.
  • In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla bean paste on medium speed for 10 minutes, scraping the bowl occasionally when the mixture is sticking to the sides of the bowl.
  • Beat in the egg whites, one at a time, beating each for 10 seconds before adding the next. Scrape the bowl down and beat for 10 more seconds.
  • In a separate bowl, sift together the flour, baking powder and salt.
  • With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour. Use a whisk to give the batter a good whisk for 5-10 seconds and mix in any lumps of flour.
  • Use a scant 1/4 cup measuring cup to fill the cups no more than 2/3 full. You do not want to over-fill the cups, or the top edges of the cupcakes will spill over and form crusty brown edges.
  • Bake the cupcakes on the center oven rack for about 15-16 minutes, just until the tops spring back when lightly touched. Cool in the pan for 2 minutes, then gently transfer to a cooling rack to cool completely before frosting.
White velvet cupcakes topped with white chocolate truffles, surrounded by truffles in gold wrappers.

Buttercream

  • In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth.
  • With the mixer on low, add the powdered sugar, meringue powder and salt and mix until combined.
  • Add the vanilla and milk, increase the speed to medium high and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy. Turn the speed down to “stir” and mix for 2 minutes to get rid of air bubbles.
  • Fit a piping bag with tip 2D or 1M, fill with buttercream, and pipe the buttercream onto the cupcakes. Top each with a white chocolate truffle.
A white velvet cupcake cut in half.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.

Frequently Asked Questions

What can I use instead of the buttermilk?

If you’re not able to get buttermilk, you can make your own sour milk. For every 1 cup of buttermilk, combine 1 cup whole milk with 1 tablespoon white distilled vinegar, and let sit for a few minutes to curdle.

Can I use all-purpose flour instead of cake flour?

You can, but your cupcakes won’t be as light. You really should use cake flour (which has a lower percentage of protein) for white cake and vanilla cake, making them as soft and fluffy as possible.

Why do you spray the paper liners?

Egg white-based cakes can be a bit stickier than other cakes, and the cupcakes can stick to the papers if you don’t spray them with non-stick baking spray.

Will these white velvet cupcakes work as a layer cake?

Yes, you can get those instructions in this post.

What kind of truffles did you add on top?

I topped my cupcakes with Lindt white chocolate truffles. I also love using Raffaello truffles on top of cakes and cupcakes.

TIP: For many more FAQs about this recipe, see my original white velvet cake post.

Overhead view of white velvet cupcakes with white chocolate truffles.

You Might Also Like

  • Pumpkin cupcakes with cream cheese buttercream sprinkled with cinnamon sugar.
    Pumpkin Cupcakes
  • A chocolate cupcake with coconut frosting and a gold birthday candle.
    Chocolate Coconut Cupcakes
  • Vanilla cupcakes with a gold birthday candle.
    Vanilla Cupcakes
  • Chocolate cupcakes on a stack of plates.
    Chocolate Cupcakes

Favorite Products


Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

White velvet cupcakes topped with white chocolate truffles, surrounded by truffles in gold wrappers.

High Altitude White Velvet Cupcakes

Heather Smoke
Soft and fluffy white velvet cupcakes, flavored with butter and real vanilla bean, frosted with silky vanilla buttercream. Top with a white chocolate truffle for an elegant finish.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 2 votes
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 16 mins
Total Time 41 mins
Course Dessert
Cuisine American
Servings20 cupcakes

Equipment

  • Stand Mixer with Paddle Attachment

Ingredients
 

Cupcakes

  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • 1 ½ tsp vanilla bean paste or vanilla extract
  • 3 egg whites, room temperature
  • 1 ¾ cups cake flour, spooned and leveled, then sifted
  • 1 ¾ tsp baking powder
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 ¼ cups whole buttermilk, room temperature

Buttercream

  • 3 cups unsalted butter, softened to room temperature
  • 3 cups powdered sugar
  • 1 tbsp meringue powder (optional)
  • â…› tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 ½ tsp vanilla bean paste or vanilla extract
  • 1-2 tbsp milk or cream, only if needed
  • 20 white chocolate truffles, optional

Instructions
 

Cupcakes

  • Preheat the oven to 350 F, and line standard-sized muffin pans with 20 paper liners. Lightly spray the liners with non-stick baking spray.
  • In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla bean paste on medium speed for 10 minutes (#6 on Kitchen Aid stand mixer), scraping the bowl occasionally when the mixture is sticking to the sides of the bowl.
  • Beat in the egg whites, one at a time, beating each for 10 seconds before adding the next. Scrape the bowl down and beat for 10 more seconds.
  • In a separate bowl, sift together the flour, baking powder and salt.
  • With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour. Use a whisk to give the batter a good whisk for 5-10 seconds and mix in any lumps of flour.
  • Use a scant 1/4 cup measuring cup to fill the cups no more than 2/3 full.
    You do not want to over-fill the cups, or the top edges of the cupcakes will spill over and form crusty brown edges.
  • Bake the cupcakes on the center oven rack for about 15-16 minutes, just until the tops spring back when lightly touched. Cool in the pan for 2 minutes, then gently transfer to a cooling rack to cool completely before frosting.

Buttercream

  • In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth.
  • With the mixer on low, add the powdered sugar, meringue powder and salt and mix until combined.
  • Add the vanilla and milk, increase the speed to medium high and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy. Turn the speed down to "stir" and mix for 2 minutes to get rid of air bubbles.
  • Fit a piping bag with tip 2D or 1M, fill with buttercream, and pipe the buttercream onto the cupcakes. Top each with a white chocolate truffle.

Notes

Store cupcakes in an airtight container at room temperature for up to 2 days.
Keyword Cake, High Altitude, White Velvet
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/

Filed Under: Cupcakes

Previous Post: « Basic High Altitude Yeast Doughnuts with Maple Icing
Next Post: High Altitude Old-Fashioned Sour Cream Cake Doughnuts »

Reader Interactions

Comments

  1. Amita

    September 2, 2022 at 1:02 pm

    Hi the cupcakes look sooo goooood. I just had a question. Can we use it in lower altitudes as is or should I make any changes?

    Reply
    • Heather Smoke

      September 2, 2022 at 1:19 pm

      Amita, please see my FAQs for information about adjusting recipes for various altitudes. You may need to reduce the flour by a few tablespoons and increase the leavening.
      https://curlygirlkitchen.com/baking-faqs/

      Reply
  2. Amanda Wood

    November 6, 2022 at 4:01 pm

    The cupcakes look so good. I have been wanting to make them, but I wanted to know if there was a way to keep them longer than 2 days? Will refrigerating help, or will that just dry them out? Thank you

    Reply
    • Heather Smoke

      November 6, 2022 at 4:03 pm

      Unfortunately, cupcakes seem to dry out much faster than layer cakes. You could freeze them as soon as they’re cooled, which will keep them fresh much longer, until you’re ready to frost and serve them. Some people like to brush cakes or cupcakes with simple syrup to add moisture, but personally I don’t care for this technique as it makes them sweeter, and adds a strange texture.

      Reply
  3. Kamilah Franklin

    March 9, 2023 at 2:47 am

    Would you recommend the Watkins vanilla bean paste?

    Reply
    • Heather Smoke

      March 9, 2023 at 9:48 am

      I haven’t tried that brand. For vanilla bean paste, I usually use Rodelle, Nielsen Massey (which I can usually buy for cheaper at Home Goods), or Mexican vanilla bean paste that I buy on Amazon.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome

I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

A graphic on how to make perfect American buttercream.
A graphic on how to stack, fill, crumb coat and frost layer cakes.

Recipe Index

  • Breads, Biscuits, Muffins and Doughnuts
  • Breakfast
  • Brownies and Bars
  • Cakes
    • Buttercream
    • Cake Decorating
    • Classic Cake Flavors
  • Candy and Snacks
  • Cheesecakes
  • Christmas and Thanksgiving
    • Christmas Cakes
    • Christmas Cookies
  • Cookies
  • Crisps, Crumbles, Cobblers and Puddings
  • Cupcakes
  • Drinks
  • Halloween
  • How To Guides and Resources
  • Ice Cream and Frozen Treats
    • Frozen Custard
    • Ice Cream Sandwiches
    • No Churn Ice Cream
    • Popsicles
  • Jams and Sweet Sauces
  • Pies and Tarts
  • Savory
  • Uncategorized
A graphic on how I improved my food photography with Foodtography School.
A graphic on how to make flaky pie dough.

Recent Posts

  • Iced Lemon Curd Linzer Cookies
  • High Altitude Lemon Coconut Hydrangea Cake
  • High Altitude Chewy Coffee Cookies
  • High Altitude Boston Cream Pie Cupcakes
  • Caramelized Onion Galette
  • High Altitude Vanilla Malted Milk Cake for Easter
  • High Altitude Homemade Chocolate Hostess Cupcakes
  • High Altitude Mini Double Chocolate Skillet Cookie for Two
  • High Altitude Banana Cream Pie Cupcakes
  • High Altitude Pastel Party Birthday Cake with Lambeth Piping

Archives

  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact

Footer

I'm Heather, and welcome to Curly Girl Kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something sweet with me!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Privacy Policy

About

FAQs

Work With Me

Contact

Copyright © 2023 Curly Girl Kitchen on the Foodie Pro Theme

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkNoPrivacy Policy