Ingredients
Scale
- 1½ cups (190g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup (1 stick / 115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large egg whites (room temperature)
- 1½ tsp vanilla extract
- ¾ cup whole milk (room temperature)
Instructions
- Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: Whisk flour, baking powder, and salt in a bowl.
- Cream butter & sugar: Beat butter and sugar until light and fluffy (~3 min).
- Add wet ingredients: Mix in egg whites and vanilla.
- Alternate additions: Add flour mixture in 3 parts, alternating with milk in 2 parts, beginning and ending with flour. Mix just until combined—do not overmix.
- Fill: Divide batter evenly among liners (about ⅔ full).
- Bake 18–22 minutes, until a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to a wire rack to cool completely before frosting.
💡 Pro Tips:
– Use only egg whites for a pure white crumb (no yellow tint).
– Room-temperature ingredients ensure even mixing and rise.
– For extra moisture, brush cooled cupcakes with simple syrup (equal parts sugar + water, boiled and cooled).
Prep Time & Nutrition (per cupcake, makes 12):
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min
Servings: 12 | Calories: 160 | Net Carbs: 22g | Fats: 7g | Protein: 2g
Servings: 12 | Calories: 160 | Net Carbs: 22g | Fats: 7g | Protein: 2g