Cupcake recipe
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs (room temperature), separated
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/4 cup whole milk (room temperature)
- 2 tablespoons unsalted butter (melted and cooled)
- Optional: powdered sugar or your favorite frosting for topping
Instructions
Preheat your oven to 350°F (175°C).** Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg yolks with 3/4 cup of sugar on high speed until the mixture is thick and pale, about 3-5 minutes. Mix in the vanilla extract.
- In a separate bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
- Gently fold the dry ingredients into the egg yolk mixture until just combined.
- Add the milk and melted butter, gently folding until incorporated.
- Gradually fold the beaten egg whites into the batter, being careful not to deflate the mixture.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, dust the cupcakes with powdered sugar or top with your favorite frosting.
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