Skip to Content
Menu

Fluffy White Fairy Cupcakes

  • Jump to Recipe
  • Save
Moogie
Updated Jul 15, 2015
  • Save
  • Share
  • Jump to Recipe
The secret center is filled with sweet potato butter in these positively addicting cupcakes.

Fluffy White Fairy Cupcakes

  • Prep Time 30 min
  • Total 60 min
  • Servings 24
  • Ingredients 11
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

Ingredients for Batter:

  • 1-1/4 cups (2 1/2 sticks) unsalted butter, softened
  • 4-3/4 cups cake flour, sifted, plus additional for dusting pans
  • 2-1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-3/4 cups whole milk
  • 1 tablespoon plus 1 1/2 teaspoons vanilla extract
  • 2-1/2 cups sugar
  • 9 large egg whites
  • 1 jar Stokes Purple Sweet Potato Butter

Ingredients for Whipped Cream Frosting:

  • 1 pint heavy cream
  • 1/3 cup confectioners sugar

Instructions

  • Step 
    1
    Arrange oven rack in middle position and preheat oven to 350°F. Line muffin tins with paper liners.
  • Step 
    2
    In large bowl, whisk together flour, baking powder, and salt. In small bowl, combine milk and vanilla.
  • Step 
    3
    In bowl of electric mixer fitted with paddle attachment, beat together butter and sugar on moderate speed until light and fluffy, about 5 minutes. Reduce speed to low. Add 1/2 of flour mixture and beat until just combined. Add milk mixture and beat until just combined. Add remaining flour mixture and beat until just combined, then raise speed to moderately high and beat 10 seconds. Transfer to large bowl.
  • Step 
    4
    In clean bowl of electric mixer fitted with the whisk attachment, beat egg whites until they hold stiff peaks.
  • Step 
    5
    Fold 1/3 of egg whites into batter to lighten. Gently fold in remaining 2/3 of egg whites until just incorporated. Fill cupcake liners 2/3 full.
  • Step 
    6
    Bake until tops are springy to touch and testers come out clean, about 20 minutes. Cool cupcakes in pans on racks 30 minutes.
  • Step 
    7
    Directions for Whipped Cream Frosting: Whip heavy cream until soft peaks form. Add confectioners' sugar and whip until stiff peaks form. Gradually add powdered sugar, beating until smooth.
  • Step 
    8
    Cut cone shape from each cupcake. Fill with 1 teaspoon of Sweet Potato Butter. Pipe on frosting.

Nutrition

No nutrition information available for this recipe
© 2025 ®/TM General Mills All Rights Reserved