Ingredients
Scale
- White Cupcakes
- 1 ½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 3 large egg whites, room temperature
- ½ cup whole milk, room temperature
- Whipped Buttercream Frosting
- 1 cup unsalted butter, room temperature
- 4 cups confectioners’ sugar
- ⅓ cup heavy cream, very cold
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350°F and line a cupcake pan with liners.
- Whisk together cake flour, baking powder, and salt. Set aside.
- Cream butter and sugar until light and fluffy. Mix in vanilla.
- Add egg whites and beat until fluffy.
- Alternate adding dry ingredients and milk until just combined. Do not overmix.
- Fill cupcake liners 2/3 full and bake 15–18 minutes, until a toothpick comes out clean.
- Cool completely on a wire rack.
- For frosting, beat butter until creamy. Add confectioners’ sugar slowly and mix until combined.
- Whip on high speed until fluffy, then add heavy cream, vanilla, and salt. Beat until light and smooth.
- Frost cooled cupcakes and serve.
Notes
- Store at room temperature for up to 3 days or freeze for up to 3 months.
- Do not substitute cake flour or egg whites for best texture.
- Refrigerate frosting in warm climates and bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian