| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 12 cupcakes |
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2/3 cup whole milk, at room temperature
- Frosting, recipe follows, for topping
- 4 large egg whites
- 3/4 cup sugar
- Pinch of salt
- 2 sticks unsalted butter, cut into pieces, softened (see Cook’s Note)
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
- Divide the batter among the muffin cups, filling each three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Top with Frosting.
- Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.
- Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don’t worry if the mixture looks separated at first-it will come together as you keep beating.)
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 400 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 0 g |
| Sugar | 30 g |
| Protein | 5 g |
| Cholesterol | 93 mg |
| Sodium | 138 mg |
Reviews
It seems my review comments got erased, regardless I will be updating it now.
Cupcake part came out fantastic very good.
The icing part came out light and fluffy and at first I though the taste wasn’t so good since it tasted like just butter, so I added a splash of vanilla and cinnamon to the icing. Still had a buttery taste but was better. But after 8 hours the icing become much better with the flavors more melded together and tasted like a light airy sweet icing. So for the icing I highly recommend letting it sit 8 hours at room temp. before serving it whether on cupcake or not and I recommend a splash of good quality vanilla and a dash of cinnamon in the icing as well at the end as your whipping it.
It was a very good recipe really easy and very nice tasting there so good I’m giving some out to my neighbor
Texture was a little sponge like. Moist but felt like angle food cake.
I used this particular recipe because it was the only one that didn’t require sour cream…I just didn’t have any.
Tasty cupcakes. I put about a tablespoon of vegetable oil in for moisture and used cream cheese frosting. They got eaten in a day so I guess there were no complaints!
Tasty cupcakes. I put about a tablespoon of vegetable oil in for moisture and used cream cheese frosting. They got eaten in a day so I guess there were no complaints!
This was my second time baking cupcakes from scratch. They turned out great and taste good. However, they were dense, like a pound cake. I may have over mixed it, so I will try the recipe again and pay attention to how long I mix.
Amazing cupcakes. Simple and Satisfying.
This my go to recipe for traditional vanilla cupcakes!!
I love this recipe
Love this recipe so much. The cupcake turn out perfectly every time.
These were okay. I think that they came out to be a bit more of a madeline consistency, like more dense and not crumbly. I would definitely use this for a cake that needed a lot of stability though! I only made the cake part, not the frosting, but they were good with american buttercream!