White Cupcakes
Simple desserts are sometimes the best! These white cupcakes are moist and springy, and they can be piped with any frosting you like.
Ingredients
White Cupcakes
- 1 ½ cups cake flour spooned & leveled (170 grams)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup buttermilk at room temperature (120 ml)
- 1 ½ teaspoons clear or pure vanilla extract
- ½ cup unsalted butter softened (115 grams; 1 stick)
- 1 cup granulated sugar (200 grams)
- 3 large egg whites at room temperature
Vanilla Buttercream
- 1 cup unsalted butter softened (230 grams; 2 sticks)
- 3 cups powdered sugar (360 grams)
- 2 to 3 tablespoons heavy cream or milk at room temperature (30 to 45 ml)
- 1 ½ teaspoons clear or pure vanilla extract
- Tiny pinch of salt
Instructions
- To make the white cupcakes: Preheat the oven to 350°F (177°C). Line two 12-count muffin pans with 16 cupcake liners.
- In a large mixing bowl, whisk the cake flour, baking powder, and salt together until well combined. Set aside.1 ½ cups cake flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt
- Combine the buttermilk and vanilla extract in a large mixing bowl or measuring cup and stir until well combined. Set aside.½ cup buttermilk, 1 ½ teaspoons clear or pure vanilla extract
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on low speed until smooth, then add the granulated sugar. Increase to medium speed and continue mixing for another 3 to 4 minutes or until the mixture is light and fluffy.½ cup unsalted butter, 1 cup granulated sugar
- Add the dry ingredients to the creamed butter and sugar on low speed in two additions, alternating with the buttermilk mixture (begin and end with the dry ingredients). Mix in each addition until just combined, making sure not to over mix the batter.
- In a separate clean mixing bowl, beat the egg whites to stiff peaks. Fold half of the egg whites into the batter, then fold in the remaining egg whites until just combined.3 large egg whites
- Divide the batter evenly between all of the cupcake liners in the prepared pan, only filling each one about half of the way full.
- Bake for 15 to 20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
- Remove from the oven and allow to cool in the pan for 5 minutes, then carefully remove the cupcakes and transfer to a wire rack to cool completely.
- To make the vanilla buttercream: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth.1 cup unsalted butter
- Mix in half of the powdered sugar on low speed, then mix in the remaining half of the powdered sugar until fully combined.3 cups powdered sugar
- Add the milk, vanilla extract, and salt and continue mixing on low speed until everything is well combined, stopping to scrape down the sides of the bowl as needed.2 to 3 tablespoons heavy cream or milk, 1 ½ teaspoons clear or pure vanilla extract, Tiny pinch of salt
- Pipe the frosting onto the cooled cupcakes.
Video
Notes
Storage Instructions: Cupcakes may be stored in an airtight container at room temperature for up to 1 day or in the fridge for up to 4 days. If storing in the fridge, allow to come to room temperature before serving.
Freezing Instructions: Cupcakes and frosting will freeze well for up to 3 months. Thaw to room temperature and mix the frosting well before frosting your cupcakes.