White on White Chocolate Cupcakes

Easy white cupcakes are soft, delicate, and surprisingly simple to make from scratch. These moist and light-as-air cupcakes are perfect for weddings, events, birthdays, AND baby showers!

 

Jelly (Angelica) requested “white on white” for her sweet treats at the party.

And, thus, she received. 

 

A white chocolate buttercream made all the difference! 

White on White Chocolate Cupcakes 

White Cupcakes:
1 3/4 cups cake flour
1 Tbs. baking powder
½ tsp. sea salt
½ cup butter at room temperature (1 stick)
1 1/4 cup white sugar
1 ½ tsp. vanilla extract
5 large egg whites, room temperature
2/3 cup whole milk, room temperature

 

Preheat oven to 350 degrees and line the cupcake pan with liners. 

 

Set aside.

 

In a medium bowl, whisk together the dry ingredients: cake flour, baking powder, and salt. Set aside. 

 

In a large bowl, cream together butter and sugar. 

 

Add vanilla and beat until incorporated. Then, add egg whites and beat until light and fluffy, about a minute.

 

Add the flour mixture to the butter mixture in thirds, alternating with the milk, just until each ingredient is incorporated and the batter is smooth. 

 

Do not overmix.

 

Divide batter between 24 cupcake liners, filling each about ⅔ full. 

 

Bake in preheated oven for 16-18 minutes, or until a toothpick comes out clean.

 

Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.

 

 

Whipped White Chocolate Buttercream:
1 cup butter, room temperature (alternatively, use shortening for super white frosting)
2 pkg. instant white chocolate pudding
2 cups powdered sugar
⅛ teaspoon salt
⅓ cup heavy cream very cold

 

In a large bowl, add room temperature butter and beat until creamy, about 1 minute.

Add the powdered instant pudding and powdered sugar and slowly mix until the ingredients are fully combined. 

 

Then, whip at high speed for 2-3 minutes, or until light and fluffy. 

 

Add vanilla sea salt and heavy cream and whip for an additional 3-4 minutes or until light and fluffy. 

 

Add additional heavy cream as needed to reach the desired consistency.

 

Pipe or spread the frosting with a knife onto cupcakes and serve.