White Cupcakes

White cupcakes are soft, delicate, and surprisingly easy to make from scratch. Moist, tender, and delicate, they're perfect for weddings, events, and birthdays.

Prep Time 20

Cook Time 18

Cooling Time 15

Total Time 53

Servings cupcakes

Author Heather

Ingredients

White Cupcakes

1 ½ cups (168 g) cake flour
2 teaspoons baking powder
½ teaspoon salt
½ cup (113 g) unsalted butter room temperature
1 cup (198 g) granulated sugar
1 ½ teaspoons vanilla extract
3 large (105 g) egg whites room temperature
½ cup (114 g) whole milk room temperature

Whipped Buttercream Frosting

1 cup (226 g) unsalted butter room temperature
4 cups (454 g) confectioner's sugar
⅓ cup (76 g) heavy cream very cold
2 teaspoons vanilla extract
⅛ teaspoon salt

Instructions

White cupcakes

Preheat oven to 350℉ (with the oven rack set in the middle of the oven) and line cupcake pan with liners. Set aside.
In a medium bowl, whisk (or sift) together the dry ingredients: cake flour, baking powder, and salt. Set aside.
Add butter and granulated sugar to a large bowl. Using a hand mixer or stand mixer, cream together until light and fluffy, about one minute. Add vanilla and beat until incorporated. Then, add egg whites and beat until light and fluffy, about one minute.
Add flour mixture to butter mixture in thirds, alternating with the milk, just until each ingredient is incorporated and batter is smooth. Do not overmix.
Divide batter between 13 cupcake liners (if you only have a 12 cupcake pan, you'll have a small amount of leftover batter), filling each about ⅔ full. Bake in preheated oven for about 15-18 minutes, or until the center of a cupcake pops back when gently pressed down, or a toothpick comes out with crumbs (or clean). If an indent is left, or toothpick comes out with batter, cupcakes need more time.
Remove pan from oven and transfer cupcakes to a wire rack to finish cooling.

Whipped buttercream frosting

In a large bowl, add room temperature butter and beat until creamy, about one minute.
Add confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
Add heavy cream, vanilla extract, and salt, and whip for an additional 2 to 3 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.
Pipe or spread frosting with a knife onto cupcakes and serve.

Video

Notes

Warm climates: Buttercream frosting will begin to melt between 90 to 95 degrees Fahrenheit. If your location is nearing this temperature, I recommend refrigerating your baked goods until an hour before you're ready to serve them. Refrigerating your frosted baked goods will not hurt them, but you will want to give them some time to come to room temperature before serving.
Flour: Do not substitute cake flour with all-purpose flour - readers have reported that this gives cupcakes a 'cornbread' type texture.
Egg whites: Do not substitute egg whites with whole eggs. To make cupcakes with whole eggs, try my vanilla cupcakes recipe instead.
Storage: Store cupcakes at room temperature for up to 3 days, or in the freezer for up to 3 months.
More tips: Be sure to check out my 10 tips for baking cake, based on reader comments and questions!

Nutrition