I’m a sucker for white cake – it’s my go-to dessert cake, every time! This recipe is a game-changer: moist cupcakes with a fine crumb, and let’s be real, the whipped buttercream is the real MVP.

For as far back as I can remember, white cake has always been my favorite flavor. For my birthday, if I’m not baking my own cake, I’ll order a white cake with white frosting. This recipe, from “I Am Baker” is one I’ve bookmarked for the longest time. At last, I made her recipe and I was not disappointed. Not.One.Bit.

With this recipe, cake flour is used. Why? Cake flour is lower in protein. Hence, the cupcakes bake with a more delicate crumb.

Canned frosting will never be found in my pantry! No, no! Homemade buttercream is super easy to make, I promise. I made Amanda’s recipe for Whipped Buttercream Frosting when I made her White Snack Cake recipe (so good).

It’s time to frost. I took a piping class many years ago. While I’m not an expert, I’ve learned a few tricks and tips. For one, I use a disposable piping bag and insert it into a reusable piping bag. Why? So I can easily switch colors without making a mess. Either way, a 1M star tip is what I chose.

This white cake recipe is so versatile, that you can make most any flavor frosting. For me, the Whipped Vanilla Frosting is exactly what I wanted. Letme show you how.

To make American Buttercream, you need room temperature butter (of course) and confectioners sugar. Once you cream those two ingredients, this is where you can improvise. Want less sugar? Add less. Want your frosting to be softer and creamer? Add small amounts (tablespoons at a time) of either whole milk, heavy cream or half and half. Add your extracts. For a traditional “wedding cake” flavor, almond and vanilla are perfect.

I finally remembered to test a trick that I saw on how to make white frosting even whiter. Add just the tiniest dab of violet gel food color. Violet color cancels the yellow in the frosting (from the butter). It worked! The key to this frosting recipe is to not be afraid to whip the buttercream for at least 7 minutes. You want lots of “air” to make fluffy frosting.

TASTING NOTES: The cupcakes were very tender and moist. American Buttercream can be quite sweet. Somehow, this whipped version turned out super creamy and the sweetness seemed a lot less. Of course, I really don’t measure how much powdered sugar that I use. I add most, but not all, of the recommend amount of confectioner’s sugar. I play around with adding whole milk until I like the consistency of the frosting. This is my new “go to” white cupcake recipe. It’s a winner!

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White Wedding Cupcakes

White cake is always my first go to when it comes to a dessert cake. This recipe yields a moist cupcake with a fine crumb. The recipe for whipped buttercream is the crowning glory of these cupcakes.

Prep Time10

Cook Time22

Cooling Time20

Total Time52

Course: Dessert

Cuisine: American

Keyword: Cupcakes, Vanilla Cupcakes, White Cupcakes

Servings:

Calories: 376kcal

Equipment

Cupcake Pan

Ingredients

2 ¾ cups cake flour 275 g (see note)
2 teaspoons baking powder
¾ teaspoon kosher salt
1 cup unsalted butter room temperature
2 ½ cups granulated sugar 500 g
2 teaspoons vanilla extract
1 teaspoon almond extract
5 large egg whites see note
1 cup milk 225 g , room temperature

For the whipped buttercream

1 cup butter (2 sticks or 226g) , softened
2 tsp pure vanilla extract
1 tsp pure almond extract
32 oz. confectioners sugar sifted
2 Tbsp whole milk can add more if you want a creamier consistency
pinch salt

Instructions

Preheat oven to 350°F.
Prepare muffin tins with liners. (This recipe yields 23 cupcakes.)

Dry ingredients:

In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.

Wet ingredients:

In the bowl of a stand mixer with the paddle attachment, cream together butter, sugar, vanilla, and almond extract until light and fluffy, about 5 minutes. Stop to scrape down the sides of the bowl as needed.
With the mixer on the lowest speed, carefully add in egg whites, one at a time, beating well after each addition, stopping to scrape down the sides of the bowl as needed.

Make the batter:

With the mixer still on low, add ⅓ of the flour mixture into the creamed mixture, then half the milk, another third of the flour mixture, the remaining milk, and then the remaining flour mixture.
Mix just until combined. Stop to scrape down the sides of the bowl as needed.
Using a ¼ cup ice cream scoop or a ¼ measuring cup, fill each lined muffin cup with the batter.

Bake:

Bake for 21-23 minutes, or just until the cupcakes start to brown at the edges and the center springs back when touched.
Remove the cupcakes from the oven and let them cool in the pan for about five minutes. Then, invert onto a wire rack to cool completely before frosting.

For the whipped frosting:

Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)
Add vanilla and almond extract.
With the mixer on low, slowly add in confectioners sugar , milk, and salt; frequently scrape sides and bottom of the bowl.
Once incorporated, whip frosting for at least 3 minutes on medium high to high. (My mixer went for 7 minutes)
If frosting is too thick to spread, gradually beat in additional milk.
Store in refrigerator up to 2 weeks. Rewhip before using.

Notes

To make your own cake flour: measure 1 cup of all-purpose unbleached flour, remove 2 tablespoons of the flour and replace it with 2 tablespoons cornstarch. Sift the mixture together 4 to 5 times to thoroughly blend and aerate the flour, ensuring a light and tender crumb in your baked goods

Often, when a recipe lists egg whites, I buy egg whites in a carton. That way, I’m not stuck with egg yolks and the results turn out great.

Recipe source: I Am Baker

Nutrition

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!