This is a recipe for Vanilla Cupcakes – moist and fluffy vanilla cupcakes, filled and frosted with cream cheese frosting. If you’d like to cut out some of the fat and sugar, substitute some applesauce or Greek yogurt for the oil and/or sugar. These cupcakes are best eaten within a day of baking.
Ingredients
Flour, Sugar, Baking Powder, Salt, Vanilla Extract,
Egg Whites (or 1 whole egg),
Milk (1/2 whole milk or 2%),
Vegetable Oil. This recipe will make approximately 16-18 regular-sized cupcakes or 12-14 whoopie pies/pies cakes.
Preparations
Preheat oven to 350F. Prepare 2 regular-sized cupcake/muffin pans with liners. In a mixing bowl, combine together flour, baking powder, and salt; set aside. In a large mixing bowl or in the bowl of a stand mixer, combine egg whites (I use 3 and 1/2 – 4 whites) or whole eggs with sugar. Whip on high speed until stiff peaks form (the mixture should form very firm peaks and be very light).
Add the vanilla extract and vegetable oil. Mix on low speed until well combined, then switch to high speed for about 30 seconds to combine all ingredients thoroughly. Slowly add about half of the flour mixture to egg whites. Mix on low speed until just combined, then switch to high speed for about 30 seconds to combine all ingredients thoroughly. Add remaining flour mixture and mix just until combined. Divide batter between prepared pans and bake at 350F for 15-20 minutes.
As an option, you can stir the batter after each layer is cooked, if you feel it’s necessary. Cupcakes will be done when a toothpick inserted in the center of the cupcake comes out clean or when it’s still slightly moist but not wet, firm, or fluffy (when you press a few wet crumbs out with your finger).
