Ingredients
Scale
- White Cupcakes
- 1 ½ cups cake flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 ½ tsp 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 tsp vanilla extract
- ⅛ tsp salt
Instructions
- Preheat oven to 350°F and line cupcake pan with liners.
- Whisk cake flour, baking powder, and salt. Set aside.
- Cream butter and sugar until light and fluffy.
- Add vanilla and egg whites, beating until fluffy.
- Alternate adding dry ingredients and milk until just combined.
- Fill liners 2/3 full and bake 15–18 minutes. Cool completely.
- Beat butter until creamy, then add powdered sugar gradually.
- Whip until fluffy, then add cream, vanilla, and salt. Beat until light.
- Frost cooled cupcakes and serve.
Notes
- Do not substitute cake flour or egg whites.
- Store at room temperature up to 3 days or freeze up to 3 months.
- Refrigerate frosting in hot climates if needed.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian