Delicate, soft, and perfectly sweet, these White Cupcakes with Vanilla Buttercream are the epitome of elegance in a bite-sized dessert. Made with cake flour for a fine, tender crumb and finished with a cloud-like swirl of whipped vanilla buttercream, these cupcakes are ideal for birthdays, bridal showers, or any celebration that calls for a classic, refined treat.

Why You’ll Love This Recipe

These cupcakes strike the perfect balance between simple and sophisticated. The cake is light, fluffy, and subtly flavored with vanilla and a hint of almond for depth. The buttercream is rich yet airy, making it ideal for piping or spreading. Whether you’re serving a crowd or making a small batch for your family, these cupcakes are as versatile as they are beautiful.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes:

1½ cups cake flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
4 large egg whites
½ cup whole milk
1½ teaspoons vanilla extract
¼ teaspoon almond extract (optional)

For the Vanilla Buttercream Frosting:

1 cup unsalted butter, softened
3½ cups powdered sugar
2–3 tablespoons heavy cream or milk
1½ teaspoons vanilla extract
Pinch of salt

Directions

Preheat oven to 350°F (175°C). Line a standard muffin tin with 15 cupcake liners.
In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
Add the egg whites one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
Alternately add the flour mixture and milk to the creamed mixture, beginning and ending with the flour. Mix until just combined — do not overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
To make the frosting, beat the butter on medium speed until creamy. Gradually add the powdered sugar, mixing on low at first, then increasing to medium-high.
Add the vanilla extract, pinch of salt, and 2 tablespoons of cream or milk. Beat for 2–3 minutes until the frosting is fluffy. Adjust consistency with more cream if needed.
Frost the cooled cupcakes using a piping bag or spatula. Decorate as desired.

Servings and timing

Yield: 15 cupcakes
Prep time: 20 minutes
Cook time: 18–20 minutes
Total time: 40 minutes
Calories: Approximately 320 kcal per cupcake

Variations

Lemon twist: Add 1 teaspoon lemon zest to the cupcake batter and a bit of lemon juice to the frosting for a citrusy variation.
Fill them: Core the cupcakes and add jam, lemon curd, or whipped cream inside for a surprise center.
Dye them: Add gel food coloring to match a party theme.
Chocolate version: Add mini white chocolate chips to the batter for texture and richness.
Sprinkle topping: Garnish the frosted cupcakes with sprinkles, edible pearls, or shaved white chocolate.

Storage/Reheating

Storage: Store cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving.
Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Wrap well and thaw at room temperature before frosting.
Reheating: These cupcakes are best served fresh or at room temperature. Avoid microwaving, as it may alter the texture.

FAQs

Can I use all-purpose flour instead of cake flour?

Cake flour is ideal for a soft, fine crumb. If using all-purpose flour, replace 2 tablespoons of flour per cup with cornstarch for a closer substitute.

Why are only egg whites used?

Egg whites help maintain a light color and delicate texture. Using whole eggs would result in a denser and more yellow cupcake.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day ahead and frost them the next day. Store in an airtight container at room temperature overnight.

How do I get tall, fluffy cupcakes?

Avoid overmixing the batter and ensure your oven is preheated properly. Also, fill each liner only two-thirds full to allow room for rising.

Can I color the frosting?

Yes, add gel food coloring after the frosting is whipped. Avoid liquid food dyes, as they can thin the frosting.

What piping tip is best for decorating?

A large star tip (like Wilton 1M or 2D) works well for creating a classic swirl on cupcakes.

Can I make this into a cake instead?

Yes, this recipe can be baked in an 8-inch round or square pan. Adjust baking time to about 25–30 minutes.

Is almond extract necessary?

No, it’s optional. It adds a subtle flavor depth, but the cupcakes will still taste delicious with only vanilla.

Can I reduce the sugar in the frosting?

Yes, you may reduce the powdered sugar slightly, but the texture and structure of the frosting may become softer.

How can I make the frosting extra fluffy?

Beat the frosting for a few extra minutes at high speed, and make sure the butter is softened (not melted) before mixing.

Conclusion

These White Cupcakes with Vanilla Buttercream are a classic dessert that never goes out of style. Light, fluffy, and beautifully frosted, they’re a go-to recipe for everything from casual get-togethers to elegant events. With a tender crumb and creamy topping, they’re simple to make yet look and taste bakery-worthy every time.

White Cupcakes with Vanilla Buttercream

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Soft, fluffy white cupcakes made with cake flour for a delicate crumb, topped with whipped vanilla buttercream. Perfect for birthdays, weddings, or any celebration — elegant and endlessly customizable.

Author: Mari
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 15 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with 15 cupcake liners.
In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Add the egg whites one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
Alternate adding the flour mixture and the milk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined — do not overmix.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the softened butter until creamy and smooth.
Gradually add powdered sugar, mixing on low speed. Add vanilla, salt, and cream or milk. Beat on high speed for 2–3 minutes until light and fluffy.
Pipe or spread the frosting onto completely cooled cupcakes.

Notes

Use room temperature ingredients for the best texture and consistency.
Almond extract is optional but adds a lovely depth of flavor.
For colored frosting, add food coloring after the frosting is whipped.
Store frosted cupcakes in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 28g
Sodium: 95mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 0g
Protein: 3g
Cholesterol: 45mg