Ingredients
For the Cupcakes:
- 1⅔ cup all-purpose flour (213g)
- 1 cup granulated sugar (200g)
- ¼ teaspoon baking soda
- 1½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter (170g), melted
- 3 egg whites, room temperature
- 1 tablespoon vanilla extract (15mL)
- ½ cup sour cream (120mL), room temperature
- ½ cup whole milk (120mL), warm
For the Vanilla Buttercream:
- 2 pounds confectioners sugar (900g), sifted
- 1 pound unsalted butter (450g), room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 1 pinch kosher salt
- 1 teaspoon whole milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line a cupcake pan with cupcake papers to ensure easy removal and cleanup.
- Mix Dry Ingredients: Sift the all-purpose flour, granulated sugar, kosher salt, baking soda, and baking powder into a large mixing bowl. Whisk everything together thoroughly to combine and aerate the mixture.
- Separate Eggs: Separate the egg whites from the yolks. For this recipe, only the egg whites are used. Keep the yolks reserved if you want to use them for custard or another recipe.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, egg whites, vanilla extract, sour cream, and warm whole milk until well combined. The batter may appear clumpy at this stage, but this is normal.
- Incorporate Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients. Stir gently just until combined, being careful not to overmix to keep the cupcakes tender.
- Fill Cupcake Liners: Evenly distribute the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for approximately 18 minutes, or until the centers spring back lightly when touched. This indicates they are fully baked.
- Prepare Vanilla Buttercream: While the cupcakes cool, beat the room temperature butter in a stand mixer fitted with a paddle attachment until creamy. Gradually add the sifted confectioners sugar in two additions. Then add the pinch of kosher salt, vanilla extract, heavy cream, and whole milk. Continue mixing until the buttercream is light, fluffy, and smooth.
- Decorate Cupcakes: Transfer the buttercream to a piping bag and pipe a generous dollop on top of each cooled cupcake, creating an attractive swirl or peak.
Notes
- You can swap the vanilla buttercream with Italian meringue buttercream for a lighter, less sweet frosting alternative.
- For extra flavor, try adding a teaspoon of almond extract to the batter or frosting.
- Ensure all ingredients are at room temperature to create a smooth, even batter and frosting.
- Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Halal
