Description
Delicious and fluffy cupcakes topped with cream cheese frosting, perfect for any occasion!
Ingredients
Scale
- 1⅓ cups (160g) cake flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 teaspoon salt
- 12 Tbsp unsalted butter, (room temperature)
- 3/4 cup granulated sugar
- 3 large egg whites, (room temperature)
- 1 tablespoon vegetable oil
- 1 tablespoon pure vanilla extract
- 1/3 cup sour cream, (room temperature)
- 1/2 cup whole milk, (room temperature)
- 1 Recipe Cream Cheese Frosting
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
- Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- Using a stand mixer with the paddle attachment (or a handheld mixer), beat the butter and sugar on medium-high speed for 3-5 minutes, until very creamy and fluffy, scraping down the bowl occasionally.
- Add the egg whites, oil, and vanilla extract, and beat on medium-high for 1 minute, scraping the bowl occasionally. Add the sour cream and beat on medium-high speed until combined, about 30 seconds.
- With the mixer on low, add the flour mixture in three additions, alternating with the milk (begin and end with dry ingredients). Stop mixing when a few streaks of flour remain, then stir the rest by hand. There should be some small lumps—do not overmix.
- Divide the batter among the 12 liners, filling each about 2/3-3/4 full (a 1/4-cup large cookie scoop is perfect). There should be just a little batter left over; do not scrape the mixing bowl clean, otherwise you can overfill the liners.
- Bake for 17–22 minutes (closer to 17 if your oven runs hot), or until a toothpick inserted in the center comes out barely clean.
- Let the pan rest for 5 minutes, then transfer the cupcakes to a wire rack to cool completely before frosting.
- Frost the cooled cupcakes with the desired frosting.
Notes
- Measure the cake flour correctly for best results.
- Ensure that the butter, egg whites, sour cream, and milk are at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg