Vanilla cupcakes using egg whites or a simple plain cupcake recipe are a basic must-have for any baker. They are very simple to make. Vanilla cupcake is a favorite at my home and my kids get excited whenever I make them. Last week, I posted a recipe for the delicious chocolate cupcake and it was not long before they asked for some vanilla ones as well.
I experiment every time I bake, and this time I tried a recipe that uses egg whites and substitutes the yellow and fatty part with sour cream and full-fat milk. It turned out really light and moist. Although these cupcakes taste good without any frosting, if you really like you can try frosting with whipped cream frosting, cream cheese frosting, meringue frosting, or buttercream frosting. They all taste awesome.
Why you'll love these cupcakes?
- They use cake flour and are very moist and light
- You can use any frosting that you like or have them plain as is.
- They are a pretty sight and baked to perfection every time.
- Great for parties, get-togethers, and potlucks.
Cupcakes need no occasion to be made and baking them fills your home with wonderful aroma and fragrance and of course joyful memories. Enjoy!
How to make the Vanilla cupcakes?
Beat the butter on high speed until smooth and creamy. Next, add the sugar and beat on high, then goes the egg whites, vanilla extract, and vanilla beans(if using), and beat on medium until combined. Add the sour cream and beat till combined. Reduce to low speed and add the dry ingredients in two additions until just incorporated. Finally, add the milk without overmixing. The batter will be quite thick. Pour the batter into the muffin tray with cupcake liner sheets two-thirds full. Bake for about 19 to 22 minutes or until a toothpick inserted in the center comes out clean.
Tips for making Vanilla Cupcakes with egg whites
- Eggs, milk, and sour cream have to be at room temperature.
- Fill the cup liners up to two-thirds full.
- Use the middle rack for baking.
- Expect the batter to be thick.
- Cake flour can be replaced with all-purpose flour and cornstarch. (From the quantity of all-purpose flour mentioned, remove 2 tbsp of it and replace it with 2 tbsp corn starch and whisk to mix well)
- Vanilla bean seeds are optional but recommended for good flavor
If you are fond of cupcakes without frosting you may love the chocolate cupcake without eggs or the blueberry muffin recipe simple which almost tastes like a cake. Among muffins, cranberry coconut and orange fresh muffins and recipe for banana and walnut muffins are also delicious!
Simple Plain Vanilla Cupcake
Ingredients
Dry ingredients
- 1 ¾ cup cake flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet ingredients
- 3 large egg whites at room temperature
- ½ cup butter unsalted softened to room temperature
- 1 cup sugar 1 cup granulated sugar
- 2 tsp vanilla extract
- ½ vanilla bean seeds scraped, optional)
- ½ cup milk whole or half-and-half at room temperature
- ½ cup sour cream full fat at room temperature
Instructions
- Preheat the oven to 350 deg F.
- Line the cupcake liners in a muffin tray.
- Combine and whisk all the dry ingredients in one bowl.
- Using a stand mixer, beat the butter on high speed for 2 mins until smooth and creamy.
- Add the sugar and beat on high for 3 mins until mixed well, keep scraping the batter from the sides into the bowl using a spatula.
- Add the egg-whites and vanilla extract and vanilla beans(if using) and beat on medium until combined
- .Add the sour cream and beat till combined.
- Now at low speed, add the dry ingredients in two additions until just incorporated.
- Finally, add the milk with the mixer running on low and do not over mix.
- You can use a spatula or whisk and make sure it is mixed well with no lumps as the batter will be quite thick.
- Pour the batter into the muffin tray with cupcake liner sheets two-thirds full.
- Bake for about 19 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Cool cupcakes in the pan for 10 minutes and later on a cooling rack until cooled.
- Frost it with buttercream , meringue or chocolate cream frosting and serve with sliced strawberries or ice cream!
Nutrition
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I made these vanilla cupcakes with egg whites, and they were fantastic! They came out light, fluffy, and perfectly sweet. This recipe is definitely a keeper!
This is such a great vanilla cupcake recipe. Tender, moist, and perfect for just about every frosting!
Vanilla cupcakes looks delicious that too with egg white is perfect treat.
These were so light, fluffy and delicious! I topped them with swirls of vanilla buttercream and they didn't last long.