Vanilla Cupcakes
Recipe type: Dessert
  • 120 milliliters (1/2 cup) milk, at room temperature separated (skim, low fat or whole will work)
  • 60g (~2 large) egg whites, at room temperature
  • 20g (~1 large) egg yolk, at room temperature
  • 15 milliliters (1 tablespoon) pure vanilla extract
  • 175g (~1½ cups) cake flour, sifted
  • 150g (~3/4 cups) granulated sugar
  • 10g (2 teaspoons) baking powder
  • 3g (1/2 teaspoon) salt
  • 43g (3 tablespoons) unsalted butter, softened at room temperature
  • 43g (3 tablespoons) vegetable shortening
  1. Pre-heat oven to 350 degrees; grease and flour two regular sized cupcake tins OR fill them with cupcake liners; set aside
  2. In a medium bowl whisk together the egg whites, egg yolk, 2 tablespoons of milk and vanilla; set aside
  3. In the large bowl of an electric mixer with the paddle attachment, combine the sifted flour, sugar, vanilla bean, baking powder and salt together on low speed for just 30 seconds
  4. Add the butter and shortening; mix on low speed for 30 seconds; add remaining milk and mix again on low speed until just moistened, about 30 seconds
  5. Increase mixer to medium speed and beat for 1½ minutes
  6. Scrape the sides of the bowl add the egg/milk mixture in 2 separate batches; beat on medium speed for 20 seconds after each addition; do not overmix
  7. Pour batter evenly into cupcake tins (about ⅔ the way full for each cupcake); I like to use a large cookie dough scoop or small ladle
  8. Bake for 16-18 minutes or until a toothpick comes out clean; set aside to cool before filling and frosting
Slightly adapted from Sweetapolita
Recipe by Keep It Sweet Desserts at