These vanilla cupcakes are a moist, fluffy, and tasty dessert that can easily be enjoyed for any occasion! They are so delicious and simple to make that this is going to become the only vanilla cupcake recipe you'll ever need! Top them with your favorite flavor of frosting and then watch them disappear!
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Instructions
In a large mixing bowl or the bowl of your stand mixer, add all of the measured ingredients then whisk to combine. Make a well in the center of your combined dry ingredients.
Add all of the wet ingredients (egg whites, milk, melted butter, and vanilla extract) and combine.
Fill each cupcake cavity ¾ full then bake at 350°F (175°C) for 12-15 minutes. Insert a toothpick into the center of the cupcakes to check if they're done. You'll know they are ready when the toothpick comes out clean, with just a few crumbs and no batter sticking to it. They should also feel slightly springy when you press on the tops.
Allow the baked vanilla cupcakes to cool slightly in the muffin tin before transferring them to a wire cooling rack to cool completely. Make sure the cupcakes are fully cooled before frosting them.
Notes
*Nutritional information is calculated for the vanilla cupcakes only (not including any frosting).
You can use all-purpose flour if you need to! Simply reduce the amount of flour to 2½ cups.
Caster sugar, or any other ultra-fine sugar, works best for this cake recipe. You can always run your granulated sugar through a food processor as well!
5 large egg whites are equivalent to ¼ cup + 2 tablespoons of liquid egg whites.
If you want your cake to be incredibly white, make sure to use shortening instead of butter.
To store: Your plain vanilla cupcakes that haven't been frosted yet can be stored at room temperature for up to one week in an airtight container. However, if your cupcakes are iced or have a filling they will only be good for 2-4 days. Any cupcakes that are frosted with buttercream frosting (or any other dairy ingredient) need to be stored in a sealed container in the refrigerator for 3-5 days.
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