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Halloween Cupcakes

Halloween Cupcakes

These Halloween cupcakes are light, tender vanilla cakes made with whipped egg whites and buttermilk and finished with a fluffy American buttercream. They yield 24 cupcakes and require about 40 minutes prep plus 25 minutes baking, perfect for Halloween parties.
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Prep Time:40 minutes
Cook Time:25 minutes
Total Time:1 minute
Course: Desserts
Keyword: American buttercream, Halloween, Vanilla cupcakes

Ingredients

  • 2 1/4 cups Cake Flour
  • 1 1/2 cups Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Buttermilk
  • 1/4 cup Milk
  • 2 teaspoons Clear Vanilla
  • 1/2 cup Vegetable Oil
  • 4 Egg Whites
  • 16 tablespoons unsalted butter two sticks, room temperature
  • 3 cups Powdered Sugar
  • 2 tablespoons Milk
  • 1 1/2 teaspoon pure vanilla extract
  • A big pinch Salt

Instructions

  1. Preheat the oven to 350°F and line two muffin tins with cupcake liners.
  2. In a medium bowl, whisk together the Cake Flour, Granulated Sugar, Baking Powder, Baking Soda, and Salt.
  3. Add the Buttermilk, Milk, Clear Vanilla, and Vegetable Oil to the dry ingredients and beat with a stand mixer or a hand mixer just until fully combined.
  4. In a separate bowl, whip the Egg Whites until medium-stiff peaks form, then gently fold them into the batter.
  5. Scoop the batter into the cupcake liners until they are 2/3 of the way full. Bake for 20-22 minutes, until a toothpick comes out clean and the tops of the cupcakes bounce back when lightly pressed.
  6. Add the unsalted butter, powdered sugar, Milk, pure vanilla extract, and a big pinch of salt to the stand mixer bowl. Stir to incorporate, then beat on high speed until the frosting is white and fluffy, about 10-15 minutes.

Notes

Whip egg whites to medium-stiff peaks and fold gently into the batter to keep the cupcakes light and tender. Use room-temperature unsalted butter and beat the frosting on high for about 10-15 minutes until it is white and fluffy. This recipe yields 24 cupcakes; fill each liner about 2/3 full before baking.