Vanilla Cupcakes with Buttercream Frosting

Yeilds 18-20 cupcakes or 9 4oz mason jars

  • 3/4 cup BUTTER softened
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons vanilla
  • 2 1/4 cup sifted flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 5 stiffly beaten egg whites (beat until stiff peaks form)


  • 3/4 cup butter softened
  • 1/2 cup heavy cream (milk can be substituted)
  • 1TBS vanilla
  • 1/2tsp almond extract
  • 5-6 cups powder sugar
  1. Preheat oven to 375°F. Line 18 muffin Cups with liners. Or if your using mason jars butter and flour 9 mason jars.
  2. Cream butter and sugar until light. Add vanilla and mix well; set aside.
  3. Sift together flour, baking powder, and salt. Add to creamed mixture alternately with milk, beating after each addition. Gently fold in egg white. Divide between muffin cups. I find 1 mounded ice cream scoop per cup is the perfect amount. For the 4oz mason jars 2 ice cream scoops are perfect!
  4. Bake for 10-15 minutes or until done and slightly golden. Cool thoroughly.
  5. Icing instructions:
  6. Cream together butter, cream, vanilla, and almond extract. Add powder sugar 1 cup at a time until icing reaches the right consistency.
  7. Pipe onto cooled cupcakes and enjoy!

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