EASY Vanilla Cupcakes Recipe

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

unsalted butter

🥗Healthier: coconut oil

Coconut oil can be a healthier fat alternative.

granulated sugar

🥗Healthier: honey

Honey is a natural sweetener with a different flavor profile.

Preheat the oven to 350°F (175°C).

In a large bowl, combine the dry ingredients: 1 and 2/3 cups of all-purpose flour, 1 cup of granulated sugar, 1/4 teaspoon of baking soda, 1.5 teaspoons of baking powder, and 1/4 teaspoon of kosher salt. Whisk until combined.

In another bowl, cut 3/4 cup of unsalted butter into tablespoon-sized pieces and melt it in the microwave in 15-second increments until mostly melted.

Add 1/2 cup of warmed milk and 1/2 cup of warmed sour cream to the melted butter. Stir to combine.

Add 3 egg whites to the wet mixture and mix until well combined. Then add 1 tablespoon of vanilla extract and mix again.

Pour the wet ingredients into the dry ingredients and gently fold together until just combined, being careful not to overmix.

Prepare a muffin tin with cupcake liners and use a triggered scoop to fill the liners about 2/3 full. This recipe should yield approximately 12 cupcakes, but it may vary.

Bake in the preheated oven for about 18 minutes, checking around 15 minutes for doneness. The cupcakes are done when the centers are springy to the touch.

Remove the cupcakes from the oven and allow them to cool.

To make the frosting, cream 2 cups of room temperature unsalted butter in a stand mixer for 30 seconds to 1 minute until creamy.

Gradually add 7 cups of powdered sugar in batches, mixing well after each addition.

Add 1 tablespoon of heavy cream and a pinch of salt to the frosting mixture, along with 1 teaspoon of vanilla extract, and mix until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens