Hello my scrumptiously moist homemade white cupcakes with fresh meringue frosting. This cupcake and frosting are a cinch to make. And to amp up the party, I tossed on some funfetti sprinkles. Go, fetti. Go, fetti. It’s ya birthday!
Looking for more scrumptious cupcakes? Try out My Mom’s Super Moist Chocolate Cupcakes. Seriously moist chocolate cupcakes with my favorite meringue frosting that my mom used to make.
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Ingredients for White Cupcakes with Meringue Frosting
Butter: Butter and vegetable oil in combination, make for a soft moist cake. Unsalted butter is the go-to for most baked goods.
Eggs: Room temperature all the way. Especially for getting meringue frosting to aerate and fluff perfectly. Using room temperature ingredients will result in a well risen, less dense cake.
Milk: Always at room temperature, milk gives the cake strength and structure as well as tenderness and moisture.
Vegetable oil: A neutral-flavored oil is the best choice for any cake. Although, I’ve been known to use coconut oil in my desserts.
Granulated sugar: When beat together with butter, sugar aerates the mixture for a light fluffy cake.
All-purpose flour: Unbleached all-purpose flour is the way to go. To produce the best cupcake, using the least processed ingredients will be on your side every time!
Baking powder: For the perfect expansion, baking powder is ready for the job!
Vanilla extract: Vanilla extract is one of those inconspicuous ingredients in baked goods. You think it doesn’t do too much, but a splash of vanilla extract will make your baked goods tatse bakery fresh!
Salt: Just enough salt will elevate and enhance the flavors of this cupcake.
Tips for the perfect cupcake and meringue frosting
Meringue frosting: It is essential that all of your ingredients are at Room temperature. Take it from me. I have had to learn by trial and error. Room temperature ingredients will help everything meld together. It is true that baking is scientific. Some ingredients react with other ingredients to get the desired outcome. Some ingredients should be at room temperature in order to produce a light and moist baked good. When eggs and milk are cold, the cupcakes will come out heavy and dense. Hockey, anyone?
The batter: Be gentle with your batter and don’t over mix. Making cake batter is a gradual process, and each step should be taken seriously. You might be surprised how well you’ll be treated by your cupcakes when you’re gentle with them.
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The Perfect White Cupcakes With Meringue Frosting
- Total Time: 30 Minutes
- Yield: 12 cupcakes 1x
Description
White cake cupcake with a homemade meringue frosting.
Ingredients
- 1 1/2 cups all-purpose flour (or cake flour)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 1/2 teaspoon vanilla extract
- 3 learge egg whites, room temperature
- 1/2 cup milk, room temperature
Easy Meringue Frosting
- 3/4 cup granulated sugar
- 4 egg whites, room temperature
- 1/4 cup water, room temperature
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
White Cupcakes
- Preheat oven to 350°F. Line a standard muffin tin with 12 cupcake liners. Set aside.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat together the sugar and butter until light a fluffy. It will turn to a very light yellow color. Next, add the vanilla extract until incorporated. Next, add egg whites and mix until the batter is light and fluffy. About a minute.
- With a wooden spoon or rubber spatula, fold in the dry ingredients in thirds, alternating with the milk until the batter is smooth. Do not overmix.
- Divide batter between 12 cupcake liners using a medium-sized ice cream scoop.
- Bake cupcakes for 16-18 minutes, until an inserted toothpick comes out clean.
- Let cool for 5 minutes before transferring them to a cooling rack. Completely cool before frosting.
Meringue Frosting
- Fill a 4-quart saucepan with water and bring to a boil.
- While the water is heating up, add the egg whites, sugar, water, cream of tartar, and vanilla to a heat-safe bowl, and whisk together until well incorporated.
- Turn off the boiling water and let it simmer down to a still.
- Place the bowl with the egg mixture on top, and whisk until the sugar is fully dissolved. About 3-5 minutes. Careful not to over mix. Check by rubbing some of the egg mixture between two fingers. If you don’t feel any grains of sugar, it’s ready for the next step.
- Either in a stand or hand mixer, beat on low, gradually increasing the speed to high. Continue to mix until the egg mixture turns white and thick and you get stiff peaks. About 8-10 minutes.
Notes
Room temperature: When it calls for room temperature ingredients, stick to it. If you use cold ingredients, the cupcakes will turn out heavy and dense. The frosting will not whip up to a thick consistency.
Don’t over mix the batter. You will get a fluffier product when you minimize the mixing.
- Prep Time: 25 Minutes
- Cook Time: 5 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: white cupcakes, meringue frosting, frosting, homemade, cupcakes
