Classic Vanilla Cupcakes Recipe

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Don't forget about the oldies! There is a lot of vanilla taste in these sweet and soft cupcakes. For the best treat, put your favorite filling on top of them.

INGREDIENT

– 2 ¼ cups cake flour – 2 teaspoons baking powder – ½ teaspoon kosher salt – 1 ¼ cups whole milk room temperature – 1 tablespoon vanilla bean paste – 2 teaspoons pure vanilla extract – 12 tablespoons unsalted butter at room temperature – 1 ½ cups sugar – 4 large egg whites room temperature

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INSTRUCTION

Preheat the oven to 350°F with a center rack. Two normal cupcake pans need liners.Sift flour, baking powder, and salt into a large bowl.Milk, vanilla beans or paste, and extract in a measuring cup.

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Step 1

Beat butter and sugar in a stand mixer with the paddle attachment or by hand for 3 minutes at medium speed until light and fluffy. Slowly add 1/3 flour mix. Beat half the milk mixture and half the dry ingredients until combined. 

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Step 2

Mix egg whites in a medium basin with a hand mixer on medium-high speed until stiff peaks form. Fill 24 muffin wells with batter, filling 2/3 full with a large scoop or ¼-cup measure.

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Step 3

Use a rubber spatula to softly stir ¼ of beaten egg whites into cupcake batter to prevent streaks. This lightens batter. Gently fold the remaining whipped egg whites half-way from middle to bottom with the spatula. Tip bowl 90 degrees to remove egg white streaks.

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Step 4

Bake until a toothpick inserted into the centers comes out clean, 18–24 minutes. Finish cooling on a wire rack before frosting and decorating.

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Step 5

Nutrition

– Serving: 1unfrosted cupcake | – Calories: 154kcal | – Carbohydrates: 22g | – Protein: 2g | – Fat: 6g | – Saturated Fat: 4g | – Polyunsaturated Fat: 0.3g | – Monounsaturated Fat: 2g | – Trans Fat: 0.2g | Cholesterol: 17mg | – Sodium: 98mg | – Potassium: 41mg | – Fiber: 0.3g | – Sugar: 14g | – Vitamin A: 196IU | – Calcium: 39mg | – Iron: 0.2mg |

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