Classic Vanilla Cupcakes
The perfect, fully white vanilla cupcakes!
Servings: 20 cupcakes
- 2 1/2 cups cake flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp corn startch
- 1 tsp salt
- 1 cup butter room temp, unsalted
- 1 3/4 cups sugar
- 5 large egg whites
- 1 cup whole milk
- 1/2 cup buttermilk
- 1 tbsp vanilla extract
Sift together cake flour, baking powder, baking soda and salt and set aside.
Beat the butter and sugar on high until light and fluffy. About 5 minutes.
Add in egg whites one at a time and beat until mixed.
Using a fork whisk together liquid ingredients: milk, buttermilk and vanilla extract in a liquid measuring cup.
Alternate the dry and wet ingredients into the butter mixture beating on medium until incorporated.
Fill cupcake molds 3/4 of the way full.
Bake in a 350 degree oven for 15 minutes. If they need more time leave them in for another few minutes. Do not over bake.
Let them cool and then frost with our simple buttercream frosting recipe!
Use the highest quality ingredients you can.
Add a flavorful jam or lemon curd in the center of the cupcake by removing a little of the middle, filling and then piping frosting over the top.
Make sure to beat the butter and sugar until light and fluffy.
When adding the liquid ingredients, add them very slowly as the mixer is beating.
Baking times are different for each oven, so tap the top of a cupcake to see if it's baked through.
Frost these cupcakes with our creamy buttercream frosting!
Serving: 24Cupcakes | Calories: 223kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 286mg | Potassium: 98mg | Fiber: 1g | Sugar: 19g | Vitamin A: 314IU | Calcium: 44mg | Iron: 1mg