The Ultimate Moist Vanilla CupcakesEgg

1

Preheat your oven to 350°F (175°C).

2

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until well combined. Set aside.

3

In a separate large bowl, melt the butter (it can be partially melted with some solid pieces remaining).

4

Stir in the warmed milk, warmed sour cream, and room temperature egg whites. Mix until the solution is silky and combined.

5

Stir in the vanilla extract.

6

Pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together gently until just combined. Avoid overmixing, as this can affect the texture.

7

Line a muffin tin with cupcake papers and fill them about two-thirds of the way with the batter.

8

Bake for approximately 18 minutes, or until the centers are springy to the touch. Let them cool before frosting.

9

In a stand mixer, cream the room temperature butter on medium speed until smooth.

10

Gradually add the powdered sugar in batches, mixing well after each addition.

11

Add a splash of heavy cream or milk, a pinch of salt, and a teaspoon of vanilla extract.

12

If the frosting is too thick, add more milk or cream a small amount at a time until you reach silky, spreadable consistency.

13

Transfer the frosting to a piping bag fitted with large closed star tip and pipe onto the cooled cupcakes.