The Perfect Vanilla
Ingredients
- 1¾ cups (207g) cake flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (100g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large egg whites, room temp
- ½ cup (120g) full-fat sour cream, room temp
- 2 tsp pure vanilla extract
- ½ vanilla bean seeds (optional)
- ½ cup (120ml) whole milk, room temp
- Vanilla buttercream & sprinkles
Baker's Tip
"Room temperature ingredients are the secret to that velvety texture. Don't skip the softening step!"
Instructions
Preheat oven to 350°F (177°C). Line a 12-cup muffin pan with liners (makes ~14 cupcakes).
Whisk cake flour, baking powder, baking soda, and salt in a bowl.
Beat butter and sugar on high for 3 minutes until light and creamy. Add egg whites, vanilla extract, and vanilla bean seeds; beat 2 minutes. Mix in sour cream for 1 minute.
On low speed, add dry ingredients, then slowly pour in milk. Beat just until combined — do not over-mix. Fill liners 2/3 full.
Bake around 20 minutes until a toothpick comes out clean. Cool in pan 20 minutes, then transfer to a tray to cool completely.
Frost with vanilla buttercream using a knife or Wilton 1M tip. Store refrigerated up to 3 days.