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1
Preheat the oven to 350F.
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2
Line two standard 12-cup muffin pans with paper liners.
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3
Into a medium bowl, sift together the flour, baking powder, and salt; set aside.
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4
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.
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5
Beat in the vanilla.
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6
With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined.
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7
Transfer mixture to a large bowl; set aside.
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8
In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy.
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9
With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes.
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10
Do not overbeat.
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11
Gently fold a third of the egg-white mixture into the butter-flour mixture until combined.
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12
Gently fold in the remaining whites.
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13
Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter.
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14
Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
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15
Transfer pans to a wire rack.
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16
Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up.
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17
Frost the cupcakes with Strawberry Meringue Buttercream, swirling to cover.
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18
Cupcakes can be kept in an airtight container in the refrigerator for up to 3 days.
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19
Garnish with strawberries just before serving.
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20
Butter two 9-by-2-inch round cake pans; line the bottoms with parchment paper.
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21
Butter parchment, and dust with flour, tapping out excess; set aside.
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22
Follow instructions for White Cupcakes, dividing the batter between prepared pans and smoothing with an offset spatula.
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23
Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in centers comes out clean, 30 to 35 minutes.
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24
Transfer pans to a wire rack to cool 20 minutes.
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25
Invert cakes onto the rack; peel off parchment.
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26
Reinvert cakes and let them cool completely, top sides up.
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27
Using a serrated knife, trim tops of cake layers to make level.
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28
Place one layer on a plate, and spread with 3/4 cup buttercream.
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29
Place other cake layer on top, cut side down.
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30
Spread the entire cake with remaining frosting, swirling to cover.
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31
Butter a 13-by-9-inch cake pan, and dust with flour, tapping out excess.
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32
Follow instructions for White Cupcakes, transferring batter to the prepared pan.
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33
Bake until cake is golden brown and a cake tester inserted in the center comes out clean, about 35 minutes.
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34
Frost as desired.
