White Cupcakes with Fluffy Vanilla Buttercream Frosting Recipe

Introduction

White cupcakes are a classic treat perfect for any occasion. Light, fluffy, and topped with creamy buttercream frosting, they’re simple to make and a crowd-pleaser every time.

Ingredients

• 1 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 3 large egg whites (room temperature)
• 1/2 cup whole milk (room temperature)
• 1 cup unsalted butter (room temperature, for frosting)
• 4 cups confectioner’s sugar
• 1/3 cup heavy cream (very cold)
• 2 teaspoons vanilla extract (for frosting)
• 1/8 teaspoon salt (for frosting)

Instructions

1. Step 1: Preheat your oven to 350℉ and position the oven rack in the middle. Line a cupcake pan with liners and set aside.
2. Step 2: In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
3. Step 3: In a large bowl, cream the butter and granulated sugar with a mixer until light and fluffy, about one minute. Add vanilla extract and mix until combined. Then add egg whites and beat until the mixture is light and fluffy, about another minute.
4. Step 4: Add the dry flour mixture to the butter mixture in three parts, alternating with the milk. Mix just until each addition is incorporated and the batter is smooth. Avoid overmixing.
5. Step 5: Divide the batter evenly among 13 cupcake liners, filling each about two-thirds full. Bake for 15-18 minutes or until a toothpick inserted in the center comes out with crumbs but no wet batter. If an indent remains when touched, bake a little longer.
6. Step 6: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely.
7. Step 7: For the frosting, beat the room temperature butter in a large bowl until creamy, about one minute. Gradually add confectioner’s sugar and mix slowly until combined, then whip on high for 2-3 minutes until light and fluffy.
8. Step 8: Add the cold heavy cream, vanilla extract, and salt to the frosting. Continue whipping for 2-3 minutes until smooth and fluffy. Add more heavy cream if you need a softer consistency.
9. Step 9: Pipe or spread the buttercream frosting onto the cooled cupcakes. Serve and enjoy!

Tips & Variations

• For extra tenderness, sift your cake flour before measuring to avoid clumps.
• Make sure all ingredients are at room temperature for the best texture and easier mixing.
• Try adding a teaspoon of almond extract to the frosting for a different flavor twist.
• If you prefer colored frosting, add a few drops of food coloring after adding the heavy cream.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, let the cupcakes come to room temperature before serving for the best texture. Frosted cupcakes can also be frozen for up to 2 months—thaw in the fridge then bring to room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just egg whites?

Using whole eggs will make the cupcakes richer and a bit denser. This recipe is designed for egg whites to keep them light and airy, but you can substitute if preferred.

How do I prevent my cupcakes from sinking in the middle?

This typically happens if the cupcakes are underbaked or the oven temperature is too low. Make sure to bake until a toothpick comes out with just crumbs, and avoid opening the oven door too early during baking.

White Cupcakes with Fluffy Vanilla Buttercream Frosting Recipe

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★★★★★

4.7 from 138 reviews

Delight in these classic White Cupcakes with a tender crumb and a smooth, creamy whipped buttercream frosting. Perfect for any celebration or simple indulgence, these cupcakes combine fluffy cake flour, light egg whites, and a rich vanilla-infused buttercream for an irresistible treat.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 13 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 1 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 3 large egg whites, room temperature
• 1/2 cup whole milk, room temperature

Whipped Buttercream Frosting

• 1 cup unsalted butter, room temperature
• 4 cups confectioner’s sugar
• 1/3 cup heavy cream, very cold
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350℉ and position the oven rack in the middle. Line a cupcake pan with paper liners and set aside.
2. Mix dry ingredients: In a medium bowl, whisk or sift together the cake flour, baking powder, and salt until fully combined. Set aside for later.
3. Cream butter and sugar: In a large bowl, use a hand or stand mixer to cream the unsalted butter and granulated sugar together until the mixture is light and fluffy, about one minute.
4. Add vanilla and egg whites: Beat in the vanilla extract, then add the egg whites and continue beating until the batter becomes light and fluffy, approximately one more minute.
5. Incorporate dry ingredients and milk: Add the flour mixture to the butter mixture in three parts, alternating with the milk. Mix gently just until every ingredient is incorporated and the batter is smooth, being careful not to overmix.
6. Fill cupcake liners and bake: Divide the batter evenly into about 13 cupcake liners, filling each about two-thirds full. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs.
7. Cool cupcakes: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting.
8. Prepare whipped buttercream frosting: In a large bowl, beat the room temperature butter until creamy, roughly one minute.
9. Add confectioner’s sugar: Gradually add the confectioner’s sugar, mixing slowly until fully combined. Then whip at high speed for 2-3 minutes until the frosting is light and fluffy.
10. Incorporate heavy cream and flavorings: Add the cold heavy cream, vanilla extract, and salt, whipping an additional 2-3 minutes until very light and fluffy. Add more heavy cream if necessary to achieve your preferred frosting consistency.
11. Frost the cupcakes: Pipe or spread the whipped buttercream onto the cooled cupcakes and serve immediately or store appropriately.

Notes

• To achieve the fluffiest cupcakes, ensure all wet ingredients are at room temperature before mixing.
• Do not overmix the batter once you add the flour to keep cupcakes light and tender.
• Use fresh baking powder for the best rise.
• Cold heavy cream helps the frosting achieve a light and airy texture.
• These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: White cupcakes, fluffy cupcakes, vanilla cupcakes, buttercream frosting, classic cupcakes, party cupcakes