Light and Moist Vanilla Cupcakes with Vanilla Buttercream Frosting
These Vanilla Cupcakes with Vanilla Buttercream Frosting are anything but boring! The cake flour and egg whites keep these cupcakes fluffy, while the sour cream and butter keep them moist, producing a melt-in-your-mouth texture. They're topped off with a dreamy vanilla buttercream that you can easily pipe.
Servings 12
Calories 451kcal
Ingredients
- 1 ½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup whole milk
- 2 egg whites room temperature
- 2 tablespoon sour cream
- 1 teaspoon vanilla extract
- ½ cup butter room temp
- 1 cup sugar
Frosting
- ½ cup butter room temp
- ⅛ teaspoon salt
- 4 cups powdered sugar
- 1 ½ teaspoon vanilla
- 6 tablespoons cream
Instructions
Cupakes:
- Preheat oven to 350º. Line 12 muffin tins with paper liners.
- In a medium bowl, whisk the flour, baking powder and salt.
- In a smaller bowl, whisk the egg whites, sour cream and vanilla until the sour cream is completely incorporated.
- In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add flour mixture, alternating with the milk mixture and mix on low until all of the flour is incorporated. Don’t over mix. Scoop into the prepared muffin tins and bake for 20-22 minutes, until a toothpick comes out clean.
- Let cool in the pan for 5 minutes then remove to a cooling rack. Let cool completely before frosting,
Frosting:
- Use an electric mixer to cream the butter. Add salt and vanilla and mix to combine. Gradually add powdered sugar until it is combined. Add a tablespoon of cream at a time until it reaches the consistency you want. Continue beating until light and fluffy, about 3 minutes.
Notes
- If piping the frosting, refrigerate it for a few minutes to make it easier to pipe.
- You will have more than enough frosting to pipe a large amount onto each cupcake.
