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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.

Ingredients

Scale
  • 1½ cups cake flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large egg whites
  • ½ cup whole milk
  • 1½ tsp vanilla extract
  • ¼ tsp almond extract (optional)
  • 1 cup unsalted butter, softened (for frosting)
  • 3½ cups powdered sugar (for frosting)
  • 2–3 tbsp heavy cream or milk (for frosting)
  • 1½ tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with 15 cupcake liners.
  2. In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
  4. Add the egg whites one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
  5. 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.
  6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  7. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. To make the frosting, beat the softened butter until creamy and smooth.
  10. 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.
  11. 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

Find it online: https://yumfoodusa.com/white-cupcakes-with-vanilla-buttercream/