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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/white-cupcakes-with-fluffy-buttercream-frosting-recipe/