| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 12 cupcakes |
Ingredients
- 3/4 cup unsalted butter (1 1/2 sticks), at room temperature
- 1 cup sugar
- 1 1/2 cups cake flour, sifted
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup milk, at room temperature
- 3/4 teaspoon vanilla extract
- 3 large eggs, at room temperature, separated
- Cream Cheese Frosting, recipe follows, or about 2 cups frosting of your choice
- Colorful sprinkles
- 8 ounces cream cheese, at room temperature
- 2 3/4 cups confectioners’ sugar
- 2 teaspoons heavy cream, at room temperature
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon grated orange zest
Instructions
- Place a rack in the middle of the oven and preheat to 375 degrees F. Line the muffin pan with paper cupcake liners.
- In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside.
- Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.
- Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.
- Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.
- Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan. Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Remove the cakes from the oven and cool completely.
- Using a palette knife or rubber, spread some of the frosting all over the tops of the cakes and decorate with the sprinkles.
- In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese and sugar on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
- Reduce the speed of the mixer to low. Add the heavy cream, vanilla, and zest. Raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 618 |
| Total Fat | 28 g |
| Saturated Fat | 14 g |
| Carbohydrates | 91 g |
| Dietary Fiber | 0 g |
| Sugar | 75 g |
| Protein | 5 g |
| Cholesterol | 100 mg |
| Sodium | 272 mg |
Reviews
I made these for my grandkids and let them frost them with vanilla frosting and top with sprinkles. They came out excellent. They had a tender crumb and very good flavor. I will definitely use this recipe again and again.
This came out dense. Had good flavor
Light and delicious taste. I made these for a family event and they received rave reviews. I topped them with vanilla frosting.
These were very dry. They weren’t worth the amount of work you have to put into them. It took me about an hour just to mix all the ingredients and follow all instructions. I paired them with a simple butter cream. Overall just very dry i wouldn’t recommend the recipe.
I made a batch of these vanilla cupcakes and topped them with chocolate ganache and I can tell you every one in the house thought they were real good. The cream cheese frosting recommended with them did not seem too appealing, that’s why I opted for the ganache and I can tell you it gives excellent contrast to the taste buds. Oh, and they looked beautiful and decadent as if they were bought from a bakery. I will keep this sweet recipe.
I’ve made these cupcakes many times. My neighbor Louise wanted Lemon Cupcakes so I used this recipe and added fresh lemon juice and lemon zest. Worked beautifully with the frosting. Always a crowd pleaser.
(1 The baking time is too long. I have a convection oven and they were done in 20 min.
(2 The cakes suffer from lack of flavor. A similar recipe I found in cook’s Baking Illustrated called for sour cream, which I think would have helped with some tanginess.
(3 The lack of flavor coupled with a pretty plain frosting did not help. A chocolate frosting would have suited better. I love cream cheese frosting but this was just plain/very sweet on top of plain/medium sweet.
(4 The frosting was too soft. I think the heavy cream is not even necessary and did not add any flavor.
(5 This cake has 3 lifteners: butter/sugar , baking powder, and the egg whites. I do not think it’s necessary because the batter is very thick, and folding in egg whites inevitably deflates a lot of the whipped whites, even when you mix it in 3 portions and “lighten” the batter with the first portion of the egg whites. Usually a thinner batter is more suited for this kind of method.
(2 The cakes suffer from lack of flavor. A similar recipe I found in cook’s Baking Illustrated called for sour cream, which I think would have helped with some tanginess.
(3 The lack of flavor coupled with a pretty plain frosting did not help. A chocolate frosting would have suited better. I love cream cheese frosting but this was just plain/very sweet on top of plain/medium sweet.
(4 The frosting was too soft. I think the heavy cream is not even necessary and did not add any flavor.
(5 This cake has 3 lifteners: butter/sugar , baking powder, and the egg whites. I do not think it’s necessary because the batter is very thick, and folding in egg whites inevitably deflates a lot of the whipped whites, even when you mix it in 3 portions and “lighten” the batter with the first portion of the egg whites. Usually a thinner batter is more suited for this kind of method.
VERYYY SPONGYYY!!!! I LOVE IT! It’s really good as a basis for any cake or cupcake really! I used it as a mini upside-down pineapple cakes for my grandpa’s birthday! he LOVED it! and wants more x haha x
Wonderful taste and lightness. I added x-tra vanilla and almond emulsion. Also, the cupcakes were baked at 350 degrees for 18 minutes…perfect. Add other flavors like lemon, and a raspberry or lemon filling.
Great Vanilla batter recipe. Light, fluffy… if you want a great plain cupcake, this is the one! I used cream cheese frosting and added a strawberry to the top of each and it gave it just a little extra umph.