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.
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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