Moist Vanilla Cupcake Recipe
Simple Plain Vanilla Cupcake with egg whites a delicious vanilla cupcake that is light,moist ,soft and perfect treat for your loved ones.
Servings: 15 cupcakes
Calories: 184kcal
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!
Notes
- Use room-temperature ingredients: Bring eggs, milk, and sour cream to room temperature before mixing. This helps the batter blend smoothly and ensures soft, evenly baked cupcakes.
- Don’t overfill the liners: Fill cupcake liners only up to two-thirds full to allow proper rising and prevent overflow.
- Bake on the middle rack: For even heat circulation and uniform baking, always place your cupcake tray on the middle rack of the oven.
- Expect a thick batter: This batter is naturally thick, which helps create a soft, tender crumb and well-shaped cupcakes.
- Easy cake flour substitute: If you don’t have cake flour, make your own by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch. Whisk well to combine and use as directed.
- Use vanilla bean for extra flavor: While optional, adding vanilla bean seeds enhances the aroma and flavor, giving your cupcakes a beautiful bakery-style taste.
Nutrition
Serving: 45g | Calories: 184kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 144mg | Potassium: 50mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 250IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 0.2mg
