Simple, sweet, and elegant, White Cupcakes prove that basic isn’t always bad. Enjoy them as-is or get creative and go wild with different flavors and toppings. Our classic white cupcake recipe is moist and delicious.
Prep Time20 minutesmins
Cook Time22 minutesmins
Additional Time20 minutesmins
Total Time1 hourhr2 minutesmins
Course: Cupcake
Cuisine: American
Keyword: vanilla cupcake, vanilla cupcake recipe, white cupcake from scratch, white cupcakes
Preheat oven to 350 degrees F. Line a cupcake tin with paper liners. Set aside.
For the batter, combine cake flour, baking powder, and kosher salt in bowl. Set aside.
In a mixing bowl, beat butter and sugar for 2 minutes on medium, scraping down the sides of the bowl as needed. Beat in eggs and vanilla extract.
Alternate additions of dry ingredients with buttermilk, mixing after each addition (about 3 of each). Once the last of the buttermilk is added, beat for one full minute.
Fill cupcake liners two-thirds full with batter and bake for about 21-23 minutes. Remove and cool in pan 5 minutes then transfer to a wire rack. Cool completely before frosting.
Notes
Store cupcakes in airtight container at room temperature.
Be sure to use room-temperature butter and egg whites so your cupcakes are easy to mix and have the lightest texture possible.