Ingredients
1.5 cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp fine sea salt
2/3 cup whole milk
1.5 tsp vanilla extract
½ cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 egg, large
2 egg whites, large
Simple Syrup:
1/2 cup sugar
1 cup water
Instructions
- Preheat the oven to 350ºF.
- Line a 12 cupcake pan with paper liners.
- Sift flour with baking powder, baking soda, and salt.
- In a stand mixer, beat butter with sugar until creamy (about 2-3 minutes on medium speed).
- Add the eggs and egg whites, one at a time, until well combined. Add the vanilla and mix for another minute.
- Add the flour mixture, mix on low speed until barely combined, then slowly add milk until the mixture is well-combined.
- If the batter looks grainy, add 1/4 cup flour one tablespoon at a time until everything comes together. Do not over mix or the overworked gluten will cause a tough cake.
- Fill liners 3/4 of the way.
- Bake for 18-20 minutes, rotating halfway, or until the tops spring back lightly when pressed.
- Let cool in pan for 5 minutes, then transfer to a baking rack to cool.
- Frost only when completely cooled. It’s recommended to apply simple syrup on top to keep moist. If doing this, heat sugar with water in a saucepan and stir until dissolved. Brush on warm simple syrup immediately after removing cupcakes from the oven.
