Sometimes, you can’t beat the classics! These vanilla cupcakes are soft, sweet, and packed with rich vanilla flavor. Add your favorite frosting on top for the ultimate indulgence.
Equipment
- KitchenAid stand mixer
Ingredients
- 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 (room temperature)
- 1 ½ cups sugar
- 4 large egg whites (room temperature)
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 cake flour, baking powder, and salt.
- In a measuring cup, mix the milk, vanilla bean paste (or vanilla seeds), 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 on medium speed for 3 minutes, until light and fluffy.
- Add 1/3 of the flour mixture to the butter mixture, beating on low speed. Gradually add half of the milk mixture, followed by half of the remaining dry ingredients, mixing well. Add the rest of the milk, beating until smooth, and then add the rest of the dry ingredients, beating until fully incorporated.
- In a medium bowl, beat the egg whites with a hand mixer on medium-high speed until stiff peaks form.
- Gently fold ¼ of the whipped egg whites into the batter with a rubber spatula to lighten it. Then, gently fold in the remaining whipped egg whites, in two parts, by cutting down the middle of the bowl with the spatula, sweeping it around the edges, up and over, and turning the bowl 90 degrees after each fold until the egg whites are fully incorporated.
- Use a large scoop or ¼-cup measure to evenly divide the batter between the 24 muffin wells, filling each about 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 your favorite frosting and decorations.
