Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. This step is crucial for incorporating air, which contributes to the cupcake's lightness.½ cup unsalted butter, 1 cup granulated sugar
- Add the egg whites one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.2 large egg whites, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix; a few small lumps are okay. Overmixing can develop gluten, leading to tough cupcakes.1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt, ½ cup milk
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. This ensures they rise evenly without overflowing.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are thoroughly cooled before frosting to prevent the frosting from melting.
Notes
To keep your Moist Tender White Cupcakes at their best, store them in an airtight container at room temperature for up to 2 days. If you've frosted them with a cream cheese-based frosting, it’s best to refrigerate them. They will stay fresh in the refrigerator for up to 4 days, but be sure to bring them back to room temperature before serving for optimal texture and flavor.
For longer storage, you can freeze the unfrosted cupcakes. Wrap each cooled cupcake individually in plastic wrap, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 2 months. To reheat, simply bring frozen cupcakes to room temperature for a few hours, or thaw frosted cupcakes in the refrigerator overnight before serving.
