Ingredients
1¾cupscake flour,spoon and leveled
¾tspbaking powder
¼tspbaking soda
¼tspsalt
½cupunsalted butter,softened to room temperature
1cupgranulated sugar
3large egg whites,room temperature
2tsppure vanilla extract
½vanilla bean,scraped seeds
½cupfull fat sour cream,room temperature
½cupwhole milk,room temperature
*vanilla buttercream,(see Recipes Notes for recipe)
sprinkles,such as Sweetapolita brand
Preparation
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line the 2nd pan with 2 liners. Set aside.
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 at high speed for about 1 minute until smooth and creamy. 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.
Pour or spoon the batter into the liners – fill only ⅔ full to avoid spilling over the sides.
Bake for 19 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely.
Frost the cooled cupcakes with vanilla buttercream. Simply use an icing knife.
Serve and enjoy!
