Berry-Topped White Cupcakes

Recipe submitted by: Amy Pickett

Recipe courtesy of:

The strawberry-blueberry garnish makes them the perfect treat for a patriotic-themed party.
cook 30min
cook 20min + Cooling time
cook 22

What's in it


5 egg whites
1/2 cup plus 2 tablespoons butter, softened
1 cup sugar, divided
3/4 teaspoon vanilla extract
2-1/4 cups cake flour
2-1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk

4 ounces cream cheese, softened
1/3 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon lemon juice
Assorted berries

How to cook it


  • 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. Yield: 22 cupcakes.