Ingredients
Scale
- White Cupcakes:
- 1 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 3 large egg whites, room temperature
- 1/2 cup whole milk, room temperature
- Whipped Buttercream Frosting:
- 1 cup unsalted butter, room temperature
- 4 cups confectioner’s sugar
- 1/3 cup heavy cream, very cold
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350°F and line a cupcake pan with liners.
- In a bowl, whisk together cake flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Add vanilla, then egg whites, and beat until fluffy.
- Add dry ingredients in thirds, alternating with milk, mixing just until combined.
- Divide batter into liners, filling each about 2/3 full.
- Bake for 15-18 minutes or until a toothpick comes out clean. Cool completely.
- For frosting, beat butter until creamy, add sugar and mix, then whip until fluffy.
- Add heavy cream, vanilla, and salt, and whip until light and smooth.
- Frost cooled cupcakes and serve.
Notes
- Do not substitute cake flour with all-purpose flour.
- Use only egg whites for best texture.
- Buttercream may melt in warm climates; refrigerate if needed.
- Store at room temperature up to 3 days or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 423
- Sugar: 48 g
- Sodium: 276 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 56 mg