Vanilla Cupcakes with White Chocolate Buttercream
Serves: Serves 12
The perfect Vanilla Cupcake with the Perfect Frosting.
  • 1¾ cups Flour
  • 2 tsp Baking powder
  • ⅔ cup Whole milk
  • 1 tsp Vanilla
  • 4 egg whites, room temperature
  • 6 tbsp Butter, softened
  • ½ cup Granulated sugar
  • ¼ cup Sour cream
  • For the Frosting:
  • 1 cup Butter, softened
  • 2 cups Powdered Sugar
  • 6 ounces White Chocolate(melting chocolate works great)
  • 3-5 Tbsp Whipping Cream or Coconut Milk
  1. Preheat the oven to 325°F (160°C). Place 12 paper liners in wells of a muffin tin. Whisk flour and baking powder together in a small bowl.
  2. Combine milk and vanilla in another small bowl.
  3. In a medium bowl, beat egg whites on high speed of electric mixer until stiff peaks form.
  4. In another bowl, beat the butter and granulated sugar on medium-high speed until fluffy; beat in sour cream until smooth.
  5. On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth.
  6. Whisk in one-third of the egg whites to lighten the batter. Fold in remaining egg whites using a rubber spatula. Using a large scoop, divide batter evenly among liners.
  7. Bake 17-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to a wire rack to cool.
  8. When cupcakes have cooled, pipe white chocolate buttercream on top of each one.
  9. For the Frosting:
  10. In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.
  11. Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add in more to achieve desired consistency).
  12. Beat on high speed for 3-4 minutes, scraping the bowl with a spatula.
Recipe by The Kitchen McCabe at