Description
Exceptionally light and airy vanilla cupcakes with a tender, snow-white crumb. These perfectly-domed treats use egg whites for their signature fluffiness and pair beautifully with any frosting, especially classic vanilla buttercream.
Ingredients
Scale
- 1 1/2 cups all-purpose flour (for structure)
- 1 1/2 tsp baking powder (for leavening)
- 1/4 tsp salt (to enhance flavor)
- 1/2 cup unsalted butter, softened (for richness)
- 1 cup granulated sugar (for the perfect sweetness)
- 2 large egg whites, room temperature (for lightness)
- 1 tsp vanilla extract (the heart of the flavor)
- 1/2 cup whole milk, room temperature (for moisture)
- Optional: white frosting and sprinkles for decoration
Instructions
- Preheat oven to 350°F (175°C). Line 12-cup muffin tin with liners.
- Whisk cake flour, baking powder, baking soda, and salt.
- Cream butter and sugar 3 minutes until pale/fluffy. Beat in egg whites one at a time, then vanilla.
- Alternately add dry ingredients with sour cream/milk, beginning and ending with flour.
- Fill liners 2/3 full. Bake 18-20 minutes until tops spring back.
- Cool in pan 5 minutes, then transfer to rack to cool completely before frosting.
Notes
- For pure white crumb: Use clear vanilla extract
- Room temp ingredients ensure even mixing
- Storage: Unfrosted cupcakes freeze well for 1 month
- Don’t overmix: Stop when last flour streaks disappear
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 unfrosted cupcake
- Calories: 180
- Sugar: 17g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg