Preheat the oven to 350 degrees F. Place cupcake papers in a cupcake pan. Set aside.

In a stand mixer, cream the butter with all but 1 ½ tablespoons of the sugar until fluffy.

Place the white chocolate in the microwave at 20 second intervals until completely melted.

Add the white chocolate to the sugar mixture.

Add the sifted flour, baking powder, and baking soda, alternating with the milk and vanilla. Mix until combined.

In another bowl, whisk the egg whites until they are light and fluffy.

Add in the 1 ½ tablespoons of reserved granulated sugar, little by little.

Once the egg whites form peaks, fold them into the cupcake mixture.

Distribute the batter evenly into cupcake liners, filling each liner about ⅔ of the way up.

Bake for 19 - 20 minutes at 350 or until the toothpick test comes out clean.

Make sure your cupcakes are completely cooled before adding the icing.

Using a stand mixer, cream the butter until light and fluffy.

Add in the sifted confectioner's sugar, little by little, alternating with the vanilla and whipping cream.

Mix until fluffy and then divide into three separate bowls.

Add in the food coloring to 2 of the bowls and mix until the color is even.

Transfer each color into a piping bag.

Take a piece of plastic wrap and lay it on your counter.

Spread a line of blue icing over the plastic wrap. Repeat for red and white.

Roll one edge in until it touches the last color and tie up the ends.

Cut one of the ends and place into the tip of a piping bag.

Pipe a quarter-sized round of frosting in the center of the cupcake.

Add a large swirl onto each cupcake around the center dollop.