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Vanilla Cupcakes with Buttercream Frosting

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Ingredients
Cupcakes
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 3/4 cups Domino® Granulated Sugar Easy Baking Tub
  • 4 egg whites
  • 1 teaspoon vanilla extract
  • 1 1/3 cups milk
Buttercream Frosting
  • 3 3/4 cups Domino® Powdered Sugar
  • 1/2 cup (1 stick) butter, softened
  • 3 to 4 tablespoon milk
  • 1 teaspoon vanilla extract
  • Optional: food coloring of choice, sprinkles, and other decor cups
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Instructions
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Prep Time: 20 minutes / Cook Time: 18-20 minutes / Yields: 22 cupcakes

Cupcakes
Step 1

Preheat oven to 350°F. Line 22 medium muffin cups with paper baking cups; set aside.

Step 2

In a medium bowl, combine flour, baking powder, baking soda and salt; set aside. 

Step 3

In a separate mixing bowl, cream butter and sugar together until light and fluffy. Add egg whites, one at a time, beating well after each addition; add vanilla. Alternately stir in flour mixture and milk, ending with the flour.  Scoop batter into muffin tins 2/3 full (1/4 cup) and bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

Buttercream Frosting
Step 1

Combine in a large bowl, with mixer at low speed, powdered sugar, butter, milk and vanilla. Beat at medium speed for 1 to 2 minutes until creamy. Add more milk to reach desired spreading or piping consistency.

Chef's Tip
  • A full “2 dozen” cupcakes can be made by portioning a bit less batter per muffin tin. Reduce baking time by 2-3 minutes. These cupcakes will be a little lighter in color than traditional vanilla cupcakes, since they are made without egg yolks.
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