White Cupcakes
A quintessentially elegant and light dessert, these white cupcakes feature a delicate vanilla-scented crumb and a high swirl of silky smooth buttercream frosting.
Ingredients
Scale
- 1.5 cups Cake Flour
- 1 cup Granulated Sugar
- 1.5 teaspoons Baking Powder
- 0.5 cups Unsalted Butter (room temperature)
- 3 large Egg Whites
- 0.5 cups Whole Milk
- 2 teaspoons Vanilla Extract
- 3 cups Powdered Sugar
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Cream softened butter and granulated sugar together until very light and fluffy.
- Sift together cake flour and baking powder.
- Gradually add dry ingredients and milk to the butter mixture, alternating between the two.
- Stir in vanilla extract and gently fold in the egg whites.
- Fill liners two-thirds full and bake for 18 to 22 minutes.
- Let cupcakes cool completely before frosting with a blend of remaining butter and powdered sugar.
Notes
- Use room temperature egg whites for maximum volume and lift.
- Switch to clear vanilla extract to maintain a pure white color in the cake and frosting.
- Avoid over-mixing the batter to ensure the texture stays light and airy.
- Always sift powdered sugar to prevent lumps in your buttercream.
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