Better Vanilla Cupcakes

By far, the most difficult cupcake for me to make is vanilla... don't ask me why or I might remember all the failed batches and start crying again. I came up with my own recipe based on my Key Lime cupcake recipe in a crunch a few weeks ago. This cupcake is not eggy and has a similar texture to a pound cake. Enjoy!

For the cake:

2 sticks (16 tbsp.) unsalted butter, room temperature

2 cups natural cane sugar

3 cups unbleached flour

1 tsp. salt

2 tsp. baking soda

6 egg whites, room temperature

1 cup sour cream, room temperature

1 tsp. vanilla extract

2/3 cup whole milk

For the icing:

2 sticks (16 tbsp.) unsalted butter, room temperature

2 cups (16 oz.) cream cheese, room temperature

1 1/2 cups powdered sugar

1 tsp. vanilla extract

1/2 of the seeds in a vanilla bean

Preheat the oven to 350°. Line muffin pans with paper liners or mini muffin pans with mini liners.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the egg whites, 1/2 at a time, then add the sour cream and vanilla. Scrape down the sides then add the milk. Turn the speed to medium-low and beat for another minute. Stop the mixer.

Sift together the flour, salt, and baking soda in a bowl. With the mixer on low speed (stir), add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the 2/3-level with batter. Bake in the center of the oven for 20 to 25 minutes for full-size or 15 minutes for mini. They’re done when a toothpick comes out clean. Cool to room temperature.

While the cakes cool, make the icing. Mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed until the sugar incorporates, then turn it up to high and whip for about 3 minutes. Spread the frosting generously on top of each cupcake.

Makes 2 dozen full-size cupcakes.