White Cupcakes with Vanilla Buttercream Frosting
ShareMoist white cupcakes with silky vanilla buttercream frosting, perfect for birthdays and celebrations of all kinds!
Over the weekend we celebrated a special birthday, along with America’s birthday! From presents, to time with family and fireworks… it was a memorable day. I hope yours was just as amazing!
Leading up to the big day, I had asked my oldest what flavor cupcake she wanted. It’s clear to see what she had requested… vanilla cupcakes with vanilla frosting. Seemingly boring, but trust me, they’re not. They’re anything but boring.
I tested a newly written recipe multiple times, changing it slightly with each batch, trying to perfect it… only to end up liking the first batch the best. Of course that would be the case. It was worth all of the effort to know these are the best.
Sometimes you want yellow cake… sometimes you want chocolate cake…and sometimes you want perfectly white cake topped off with an amazing frosting. These will hit the spot. I promise.
These are hands down the best white cupcakes I’ve ever had. Perfectly moist white cupcakes, topped off with a silky vanilla buttercream frosting. You’ll definitely want to lick the beater after whipping up this frosting!
A great addition to birthdays, weddings and just about any celebration… or any day of the week!
White Cupcakes with Vanilla Buttercream Frosting
Ingredients
Cupcake:
- 1/4 C unsalted butter softened
- 1/2 C granulated sugar
- 1 egg white
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1 C all purpose flour
- 1/2 C plain yogurt
Frosting:
- 1/2 C unsalted butter softened
- 1/2 C shorteningÂ
- 1 tsp vanilla extract
- 2 C powdered sugar
Instructions
- Preheat oven to 350°F. Prepare a cupcake pan with 8 liners.
- In a large bowl, cream together butter and sugar until light and fluffy. Mix in egg white and vanilla until smooth. While mixing on low, sprinkle in salt and baking powder. Continue mixing on low, add half of the flour, followed by half of the yogurt. Repeat with remaining flour and yogurt, mixing until batter is just combined and no streaks remain.
- Divide batter between prepared liners, using a large cookie scoop, or roughly filling 3/4 full.
- Bake for 18-20 minutes or until cupcakes are set. Cool in pan for several minutes, until easy to handle, then transfer to a wire rack to cool completely.
- In a large bowl, beat together butter, shortening and vanilla until smooth. Add powdered sugar in 1/2 cup batches, mixing well between additions. Continue mixing until fully combined and smooth.
- Frost fully cooled cupcakes with desired method. Immediately top off with sprinkles, if desired.
- Store in an airtight container or chill overnight, bringing to room temperature prior to serving.
Notes
White cupcakes might just be perfection. Simple yet classy. I love it :)
Thanks so much Aimee!
These look just beautiful. A good basic cupcake can please just about everyone!
Thanks Kathy! :)
Can you tell us how you frosted these beauties? What tip did you use? Did you start the swirl in the middle? They are extraordinary in their simpleness and I can’t wait to get into the kitchen to try the recipe. Please share more details.
I used a large open star tip, piping clockwise. Enjoy! :)
There’s nothing prettier than a classic cupcake studded with sprinkles.
Thanks Jennie!
Pretty! Perfect for a birthday!
Thank you! :)
It diesn’t get much more picture perfect than these Rach!! And I hope your girl had a great, splendid birthday with these!
Thanks Megan! :)
These look delicious!!!
Thanks Amanda!
What beautiful cupcakes! I love the look of the shape of the cupcake, how the liner flares out at the top, narrower at the bottom. What kind of cupcake tin do you use? And are these standard sized cupcake liners?
A standard muffin pan was used. Most have a slight angle to them.
what can i use instead of yogurt
Sour cream is the best alternative to yogurt in cakes. Enjoy! :)
can i use greek yogurt?
That should work fine.