Fluffy White Cupcakes with Creamy Cream Cheese Frosting
Indulge in the perfect balance of light, airy sweetness and velvety richness with these Fluffy White Cupcakes with Creamy Cream Cheese Frosting. These delightful treats are made with just a few pantry staples, including egg whites for their signature cloud-like texture and a touch of pure vanilla extract for a classic flavor boost. Topped with an irresistibly smooth cream cheese frosting that’s both tangy and sweet, these cupcakes are a decadent yet approachable dessert. Perfect for celebrations, afternoon indulgences, or as a show-stopping addition to your dessert table, this recipe comes together in just 40 minutes. Whether you're a seasoned baker or a beginner, these cupcakes are guaranteed to impress with their homemade charm and bakery-quality results.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 3 large Egg whites, room temperature
- 2 teaspoons Pure vanilla extract
- 0.5 cups Whole milk, room temperature
- 8 ounces Cream cheese, softened
- 0.5 cups Unsalted butter, softened (for frosting)
- 3 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, using a hand or stand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the egg whites to the butter mixture, one at a time, beating well after each addition. Then mix in the vanilla extract.
On low speed, add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and butter together in a medium bowl on medium speed until smooth and creamy.
Gradually add the powdered sugar, about 1 cup at a time, beating on low until combined, then increasing the speed to medium-high until fully incorporated and fluffy.
Mix in the vanilla extract to complete the frosting.
Once the cupcakes are cool, frost them generously with the cream cheese frosting using a piping bag or spatula. Serve immediately or store in the refrigerator until ready to serve.
Nutrition Facts
Calories |
5914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.5 g | 417% | |
| Saturated Fat | 202.4 g | 1012% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 909 mg | 303% | |
| Sodium | 2260 mg | 98% | |
| Total Carbohydrate | 721.2 g | 262% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 567.9 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 461 mg | 35% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 822 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
