White Cupcakes with Fluffy Buttercream Frosting Recipe

Introduction

These classic white cupcakes are light, fluffy, and perfectly sweetened with a smooth vanilla buttercream frosting. They make an excellent canvas for any celebration or a simple treat to enjoy any day.

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 the oven to 350℉ and place 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 until well combined. Set aside.
3. Step 3: In a large bowl, use a hand or stand mixer to cream the butter and granulated sugar together until light and fluffy, about one minute. Add the vanilla extract and mix until incorporated.
4. Step 4: Add the egg whites to the butter mixture and beat until light and fluffy, about one minute.
5. Step 5: Add the flour mixture to the butter mixture in three additions, alternating with the milk. Mix gently after each addition until just combined and the batter is smooth. Avoid overmixing.
6. Step 6: Divide the batter evenly into 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 a few moist crumbs.
7. Step 7: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting.
8. Step 8: To make the buttercream frosting, beat the room temperature butter in a large bowl until creamy, about one minute.
9. Step 9: Gradually add the confectioner’s sugar, mixing slowly until fully combined. Then whip at high speed for 2 to 3 minutes until light and fluffy.
10. Step 10: Add the very cold heavy cream, vanilla extract, and salt. Whip for an additional 2 to 3 minutes until fluffy. Add more heavy cream as needed to reach your desired consistency.
11. Step 11: Pipe or spread the frosting onto the cooled cupcakes and serve immediately or store for later.

Tips & Variations

• For extra tender cupcakes, be sure to use cake flour rather than all-purpose flour.
• Room temperature ingredients help create a smooth batter and even baking.
• If you don’t have heavy cream, whole milk can be a substitute in the frosting, but the texture may be less fluffy.
• Try adding a few drops of food coloring to the frosting for festive colors.
• For a flavor twist, fold in fresh lemon zest or almond extract instead of vanilla.

Storage

Store the frosted cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 4 days, but bring to room temperature before serving for best texture. Unfrosted cupcakes can be frozen for up to 3 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture and color of the cupcakes, making them slightly denser and less white. For the lightest, whitest cupcakes, stick to egg whites.

How do I prevent cupcakes from sinking in the middle?

Avoid overmixing the batter and be sure to bake at the correct temperature. Also, check that your baking powder is fresh for proper leavening.

White Cupcakes with Fluffy Buttercream Frosting Recipe

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4.7 from 96 reviews

Delightful and tender white cupcakes topped with a creamy whipped buttercream frosting, perfect for celebrations or a sweet treat anytime. These cupcakes are fluffy, moist, and elegantly flavored with vanilla, making them a classic favorite.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 35 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℉, placing the oven rack in the middle position. Line a cupcake pan with cupcake liners and set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, and salt to ensure they are evenly combined. Set this mixture aside.
3. Cream Butter and Sugar: In a large bowl, use a hand or stand mixer to cream together the room temperature butter and granulated sugar until the mixture becomes light and fluffy, which takes about one minute. Add vanilla extract and mix until fully incorporated.
4. Add Egg Whites: Beat in the egg whites and continue mixing until the batter is light and fluffy, approximately another minute.
5. Combine Dry Ingredients and Milk: Alternately add the flour mixture and milk to the butter mixture in three additions, beginning and ending with the flour. Mix gently after each addition just until smooth. Avoid overmixing to keep cupcakes tender.
6. Fill Cupcake Liners: Divide the batter evenly among 13 cupcake liners, filling each about two-thirds full. If using a 12-cup cupcake pan, expect a little leftover batter.
7. Bake Cupcakes: Place the pan in the preheated oven and bake for 15-18 minutes. Check doneness by pressing lightly on the center of a cupcake or inserting a toothpick; it should spring back or come out clean or with a few crumbs. If the center dents or the toothpick comes out wet, bake for a few more minutes.
8. Cool Cupcakes: Remove the pan from the oven and transfer the cupcakes to a wire rack to cool completely before frosting.
9. Make Whipped Buttercream: In a large bowl, beat the room temperature butter until creamy, about one minute. Gradually add confectioner’s sugar and mix until fully combined. Then whip at high speed for 2-3 minutes until the frosting is light and fluffy.
10. Add Remaining Frosting Ingredients: Add cold heavy cream, vanilla extract, and salt to the sugar and butter mixture. Continue whipping for another 2-3 minutes until the frosting is airy and light. Add extra heavy cream if needed to achieve desired spreading or piping consistency.
11. Frost Cupcakes: Use a piping bag or a knife to spread the whipped buttercream evenly onto the cooled cupcakes. Serve immediately or store appropriately until serving.

Notes

• Use room temperature ingredients for best mixing results and lighter texture.
• Do not overmix the batter after adding flour to avoid dense cupcakes.
• Check cupcakes early at 15 minutes to prevent overbaking.
• If you want a stiffer frosting for piping, chill the buttercream for a short time before use.
• Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.

Keywords: white cupcakes, vanilla cupcakes, buttercream frosting, classic cupcakes, birthday cupcakes, fluffy cupcakes