Easy White Cupcakes Recipe – Soft, Fluffy & Perfect for Any Occasion
These White Cupcakes are soft, tender, and delicate cupcakes made from scratch. Perfect for weddings, birthdays, and special occasions, they are topped with a light whipped buttercream frosting.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 53 minutes
- Yield: 13 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- White Cupcakes:
- 1 1/2 cups cake flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 3 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 (cold)
- 2 tsp vanilla extract
- 1/8 tsp salt
Instructions
- Preheat oven to 350°F and line cupcake pan with liners.
- Whisk cake flour, baking powder, and salt together.
- Cream butter and sugar until light and fluffy. Add vanilla, then egg whites and beat again.
- Add dry ingredients alternating with milk until just combined.
- Fill cupcake liners 2/3 full and bake 15–18 minutes. Cool completely.
- Beat butter for frosting, then add sugar and whip until fluffy.
- Add 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.
- Store at room temperature up to 3 days or freeze up to 3 months.
- Refrigerate frosting in hot climates before serving.
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