Classic Vanilla Cupcakes

Name: Classic Vanilla Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24 cupcakes
Ingredients: 2 ¼ cups cake flour; 2 teaspoons baking powder; ½ teaspoon kosher salt; 1 ¼ cups whole milk; 1 tablespoon vanilla bean paste; 2 teaspoons pure vanilla extract; 12 tablespoons unsalted butter; 1 ½ cups sugar; 4 large egg whites

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4.8

36 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
24 cupcakes
Course
Cake

Classic Vanilla Cupcakes

Iris Warren

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Don’t overlook the classics! These vanilla cupcakes are sweet and tender and full of vanilla flavor. Top them with your favorite frosting for the perfect treat.

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Ingredients

Servings

2 ¼ cups cake flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 ¼ cups whole milk room temperature
1 tablespoon vanilla bean paste
2 teaspoons pure vanilla extract
12 tablespoons unsalted butter at room temperature
1 ½ cups sugar
4 large egg whites room temperature

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Instructions

Preheat the oven to 350°F with a rack in the center. Line two standard cupcake pans with paper liners.
In a large bowl, sift together the flour, baking powder and salt.
In a measuring cup, combine the milk, vanilla seeds or paste, and vanilla extract.
In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter and sugar at medium speed for 3 minutes, or until the butter and sugar are very light and fluffy. Add 1/3 of the flour mixture, beating on low speed. Beat in half of the milk mixture, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk, beating until the batter is fully incorporated and smooth, then add the last of the dry ingredients, beating until the ingredients are thoroughly combined.
Add the egg whites to a medium bowl and beat with a hand mixer on medium-high speed until stiff peaks form.
Gently stir ¼ of the whipped egg whites into the cupcake batter with a rubber spatula until no streaks of egg whites remain. This will help lighten up the batter. Gently fold in the remaining whipped egg whites, one half at a time, by cutting the spatula down the middle to the bottom of the bowl, then sweeping it around, up and over. Turn the bowl 90 degrees and repeat until no streaks of egg whites remain.
Use a large scoop or ¼-cup measure to distribute the batter between the 24 muffin wells, filling each well 2/3 full.
Bake for 18-24 minutes, or until a toothpick inserted into the centers comes out clean. Cool on a wire rack completely before topping with desired frosting and decorating.