Ingredients
Method
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and a second pan with 2 liners for a total of 14 cupcakes. Set aside.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar on high speed until light and creamy, about 3 minutes. Scrape down the sides of the bowl as needed.
- Add the egg whites, vanilla extract, and vanilla bean seeds (if using). Beat on high until well combined, about 2 minutes.
- Mix in the sour cream and beat on medium-high speed for about 1 minute until fully combined.
- With the mixer on low speed, gradually add the dry ingredients. Slowly pour in the milk and beat until the batter is just combined. Be careful not to over-mix. You may need to whisk by hand to ensure there are no lumps. The batter will be slightly thick.
- Fill each cupcake liner about ⅔ full with batter. Bake for 19–22 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the pan on a cooling rack for 20 minutes. After 20 minutes, remove from the pan and transfer them to the rack to cool completely.
- Frost cooled cupcakes with vanilla buttercream. Optionally, use a piping bag and Wilton 1M tip for a professional finish. Garnish with sprinkles if desired.
Nutrition
Notes
These cupcakes are a dream come true—soft, buttery, and perfectly sweet. Ideal for any occasion, with a rich vanilla flavor in every bite!