Introduction

These classic white cupcakes are light, fluffy, and perfect for any occasion. Topped with a creamy whipped buttercream frosting, they’re as delightful to look at as they are to eat. Whether you’re new to baking or a seasoned pro, this recipe is simple and rewarding.

The image shows a close-up of a vanilla cupcake cut in half, revealing a soft and light pale yellow cake layer inside. On top of the cake is a thick layer of smooth, white frosting with gentle swirls and peaks. The cupcake liner is white and slightly peeled back, resting on a white marbled surface. In the blurred background, there is another whole cupcake with the same frosting on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups (168 g) cake flour
2 teaspoons baking powder
½ teaspoon salt
½ cup (113 g) unsalted butter, room temperature
1 cup (198 g) granulated sugar
1 ½ teaspoons vanilla extract
3 large (105 g) egg whites, room temperature
½ cup (114 g) whole milk, room temperature
1 cup (226 g) unsalted butter, room temperature (for frosting)
4 cups (454 g) confectioner’s sugar (for frosting)
⅓ cup (76 g) heavy cream, very cold (for frosting)
2 teaspoons vanilla extract (for frosting)
⅛ teaspoon salt (for frosting)

Instructions

Step 1: Preheat your oven to 350℉ and place the rack in the middle. Line a cupcake pan with liners and set aside.
Step 2: In a medium bowl, whisk together the cake flour, baking powder, and salt. Set this dry mix aside.
Step 3: In a large bowl, cream the butter and granulated sugar using a mixer on medium speed until light and fluffy, about one minute. Add vanilla and beat until combined.
Step 4: Add the egg whites to the butter mixture and beat until the mixture is light and fluffy, about one minute.
Step 5: Alternately add the flour mixture and the milk to the butter mixture in thirds, mixing just until incorporated. Be careful not to overmix.
Step 6: 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.
Step 7: Remove cupcakes from the oven and transfer them to a wire rack to cool completely.
Step 8: For the frosting, beat the room temperature butter until creamy, about one minute. Gradually add the confectioner’s sugar and mix until fully combined.
Step 9: Whip the mixture on high speed for 2-3 minutes until light and fluffy.
Step 10: Add the cold heavy cream, vanilla extract, and salt, then whip for an additional 2-3 minutes until the frosting is light and fluffy. Add more heavy cream if needed to reach the desired consistency.
Step 11: Pipe or spread the frosting onto the cooled cupcakes and serve.

Tips & Variations

For best texture, do not substitute cake flour with all-purpose flour; it can change the cupcake’s soft crumb.
Use egg whites only, as whole eggs will alter the texture. For a recipe with whole eggs, try a vanilla cupcake variation instead.
In warmer climates, refrigerate frosted cupcakes until an hour before serving to prevent the buttercream from melting.

Storage

Store cupcakes at room temperature in an airtight container for up to 3 days. For longer storage, freeze them for up to 3 months. If refrigerated, allow cupcakes to come to room temperature before serving for best flavor and texture.

How to Serve

A close-up image shows a single white cupcake that is cut in half. The cupcake has two main layers: the first layer is a soft, light, fluffy white cake with a moist texture, positioned as the base. The second layer on top is a thick, creamy white frosting, swirled smoothly and slightly peaked in the center, with a soft and airy texture. The cupcake sits in a white paper liner that is spread open around it. The background has a white marbled texture, with a blurred second cupcake in the distance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

It’s not recommended because all-purpose flour will make the cupcakes denser and give them a coarser texture, similar to cornbread. Cake flour is key for a soft, tender crumb.

Why do I need to use only egg whites and not whole eggs?

Egg whites provide a lighter, fluffier texture and a pure white crumb. Whole eggs add color and weight, changing the cupcake’s delicate texture. For recipes using whole eggs, look for a vanilla cupcake recipe specifically designed for that.