Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Prep Time
15 Mins
Cook Time
18 Mins
Cool Time
30 Mins
Yield
Makes 2 dozen

Fill cupcake liners two-thirds to three-fourths full—no more, or the batter will spill over the top during baking.

How to Make It

Step 1

Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Beat in egg whites.

Step 2

Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Stir in extract.

Step 3

Divide batter into 3 bowls. Tint 1 bowl with desired amount red food coloring, and 1 bowl with desired amount blue food coloring. Layer blue, white, and red batter evenly into baking cups in 2 (12-cup) muffin pans. Bake 18 to 20 minutes. Cool in pans 10 minutes; transfer to wire racks to cool completely.

Step 4

Frost cooled cupcakes with Fluffy White Frosting; garnish, if desired.

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