White Cupcakes with Chocolate Frosting
Equipment
- 1 Standard 12-cup muffin pan
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 hand mixer or stand mixer
- 1 Rubber spatula
- 1 Whisk
- 1 set measuring cups
- 1 set measuring spoons
- 1 wire cooling rack
- 1 piping bag or offset spatula
Ingredients
- 1 1/2 cup all-purpose flour sifted
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large egg whites room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk room temperature
- 1/4 cup sour cream room temperature
- 1/2 cup unsalted butter softened
- 2 cup powdered sugar sifted
- 1/3 cup unsweetened cocoa powder sifted
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 1 3–4 tbsp milk room temperature
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin pan with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar with a mixer 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.
- Mix in the vanilla extract until evenly combined.
- In a small bowl, whisk together the milk and sour cream until smooth.
- Add the dry ingredients to the butter mixture in two additions, alternating with the milk mixture, beginning and ending with the dry ingredients, mixing on low just until combined.
- Scrape down the sides of the bowl with a rubber spatula to ensure the batter is evenly mixed.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire cooling rack and let them cool completely, about 30–40 minutes.
- While the cupcakes cool, make the frosting by beating the softened butter in a mixing bowl until creamy, about 1–2 minutes.
- In a separate bowl, whisk together the powdered sugar, cocoa powder, and salt.
- Gradually add the cocoa-sugar mixture to the butter, mixing on low speed until mostly combined.
- Add the vanilla extract and 3 tablespoons of milk, then beat on medium speed until smooth and fluffy, 2–3 minutes, adding an extra tablespoon of milk if needed for a softer consistency.
- Once the cupcakes are completely cool, transfer the chocolate frosting to a piping bag or use an offset spatula.
- Frost each cupcake generously with the chocolate frosting, creating swirls or smooth tops as desired.
- Optionally decorate with sprinkles, chocolate shavings, or a light dusting of cocoa powder.
Notes
For best texture, make sure all refrigerated ingredients are at room temperature so the batter emulsifies smoothly and the cupcakes bake evenly without tunneling. Avoid overmixing once the flour is added to keep the crumb tender and not dense, and always let cupcakes cool fully before frosting to prevent the butter-based frosting from melting or sliding off. If your frosting is too stiff, add milk a teaspoon at a time; if it’s too loose, add more powdered sugar a tablespoon at a time until it holds peaks. Store frosted cupcakes in an airtight container at cool room temperature for a day or two, or refrigerate if your kitchen is warm, letting them come back to room temperature before serving for the best flavor and texture.
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