Best Vanilla Cupcakes

Yields: one dozen cupcakes | Recipe by John Kanell (Preppy Kitchen)

Ingredients:

1 ⅔ cup all-purpose flour

1 cup granulated sugar

1/4 tsp baking soda

1/4 tsp kosher salt

1.5 tsp baking powder

¾ cup unsalted butter, melted (equivalent to 1.5 sticks, or 12 tablespoons)

3 egg whites, room temperature

1 tbsp vanilla extract

½ cup sour cream, room temperature

½ cup whole milk, warm

Steps:

1. Preheat oven to 350° F. Crack your eggs, collecting the whites into a small dish. Scoop your sour cream into a separate small dish and set aside. Let both sit on top of the oven while it’s preheating to bring to room temperature as you are prepping the rest of the cupcakes.

2. Warm your milk for 15 seconds in the microwave. Melt your butter.

3. Place cupcake papers in a cupcake pan.

4. Sift the flour, sugar, baking soda, salt, and baking powder into a large bowl, and whisk together.

5. In a separate bowl, combine your melted butter, egg whites, vanilla, sour cream, and milk. Stir until smooth.

6. Add the wet ingredients to the dry ingredients. Stir until combined.

7. Distribute the batter evenly into cupcake papers.

8. Bake for about 18 minutes or until centers are springy to the touch. Let cool and top with preferred icing.