White Cupcakes with Fluffy Vanilla Buttercream Frosting Recipe
Delicious and light white cupcakes made with cake flour, egg whites, and a fluffy whipped buttercream frosting. Perfect for celebrations or a sweet treat, these cupcakes offer a tender crumb and a creamy, sweet frosting that complements the delicate vanilla flavor.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 13 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
White Cupcakes
- 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
Whipped Buttercream Frosting
- 1 cup (226 g) unsalted butter, room temperature
- 4 cups (454 g) confectioner’s sugar
- ⅓ cup (76 g) heavy cream, very cold
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat and Prep: Preheat oven to 350℉ with the rack in the middle position. Line a cupcake pan with liners and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar: Using a hand or stand mixer, beat the unsalted butter and granulated sugar together until light and fluffy, about one minute. Add vanilla extract and beat to combine.
- Add Egg Whites: Beat in the egg whites until the mixture is light and fluffy, about one minute.
- Combine Batter: Alternately add the flour mixture and milk to the butter mixture in thirds, mixing just until incorporated to maintain a smooth batter without overmixing.
- Fill Cupcake Liners: Divide batter evenly among 13 cupcake liners, filling each about two-thirds full. Note: if using a 12-cupcake pan, some batter will remain.
- Bake: Bake for 15-18 minutes, or until a toothpick inserted in the center comes out with crumbs or the cupcake springs back when gently pressed.
- Cool: Remove the pan from the oven and transfer cupcakes to a wire rack to cool completely before frosting.
- Make Frosting: Beat room temperature butter on medium speed for about one minute until creamy.
- Add Sugar and Whip: Gradually add confectioner’s sugar, mixing slowly until combined. Whip at high speed for 2 to 3 minutes until light and fluffy.
- Incorporate Cream, Vanilla, and Salt: Add cold heavy cream, vanilla extract, and salt. Whip for an additional 2 to 3 minutes until frosting is light, fluffy, and spreadable. Adjust consistency with more heavy cream as needed.
- Frost Cupcakes: Pipe or spread frosting over cooled cupcakes. Serve immediately or refrigerate if in warm climates.
Notes
- In warm climates (90-95℉), buttercream frosting may melt; refrigerate frosted cupcakes until ready to serve, then bring to room temperature before serving.
- Do not substitute cake flour with all-purpose flour to avoid a coarse, cornbread-like texture.
- Do not substitute egg whites with whole eggs; for whole eggs, try a different vanilla cupcake recipe.
- Store cupcakes at room temperature for up to 3 days or freeze for up to 3 months.
- Refer to additional baking tips for best results and troubleshooting common issues.
Keywords: white cupcakes, vanilla cupcakes, buttercream frosting, homemade cupcakes, cake flour cupcakes
