Description
Achieve bakery-worthy cupcakes with a soft, moist crumb and rich buttercream. The recipe balances acidity, aeration, and leavening for perfect texture, with flexible substitutions for dietary needs.
Ingredients
1⅔ cups all-purpose flour
1 cup granulated sugar
¼ teaspoon baking soda
1½ teaspoons baking powder
¼ teaspoon kosher salt
¾ cup unsalted butter, melted
3 egg whites, room temperature
1 tablespoon vanilla extract
½ cup sour cream
½ cup whole milk, warm
2 pounds confectioners sugar
1 pound unsalted butter
1 tablespoon heavy cream
1 teaspoon whole milk
Pinch of salt
Instructions
Preheat oven to 350°F (175°C)
Grease cupcake tin and press paper liners into slots
In a bowl, sift together flour, sugar, baking soda, baking powder, and salt
Mix melted butter, egg whites, vanilla extract, sour cream, and warm milk
Gradually fold wet ingredients into dry mixture
Fill liners halfway with batter
Bake for 18-20 minutes until golden
Cool completely
In a stand mixer, cream confectioners sugar with butter until smooth
Add heavy cream, 1 tsp milk, and pinch of salt to achieve piping consistency
Pipe frosting onto cupcakes before serving
Notes
Use parchment paper for non-stick tins to prevent browning
Substitute egg whites with ¾ cup aquafaba for vegan/nut-free
Replace sour cream with plain yogurt
Coconut cream works for dairy-free frosting
Soy or orange juice can substitute whole milk in cake
- Prep Time: 20
- Cook Time: 20
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 32g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg