Simply Perfect Vanilla Cupcakes

• Refrigerated

  • 3 Egg whites, large

• Baking & Spices

  • 2 2 teaspoons pure vanilla extract, pure
  • 4 4 cups (200g cake flour1
  • 3/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 cup Granulated sugar
  • 1/4 tsp Salt

• Dairy

  • 1 2 cup (120g full-fat sour cream at room temperature3, full-fat
  • 1 2 cup (120ml whole milk at room temperature3
  • 1/2 cup Butter, unsalted

• Other

  • seeds scraped from 1/2 of a vanilla bean

Found on sallysbakingaddiction.com

Ingredients

• 1 and 3/4 cups (200g) cake flour1
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large egg whites, at room temperature
• 2 teaspoons pure vanilla extract2
• seeds scraped from 1/2 of a vanilla bean
• 1/2 cup (120g) full-fat sour cream at room temperature3
• 1/2 cup (120ml) whole milk at room temperature3

Directions

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside. Make the cupcakes: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and vanilla bean. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Pour/spoon the batter into the liners - fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting. Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add 4 and 1/2 cups confectioners sugar, the heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. Frost cooled cupcakes. I simply used an icing knife. Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.