Don't forget about the oldies! There is a lot of vanilla taste in these sweet and soft cupcakes. For the best treat, put your favor ite filling on top of them.

INSTRUCTION

Classic Vanilla Cupcakes Recipe

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Preheat the oven to 350°F with a center rack. Two normal cupcake pans need liners.Sift flour, baking powder, and salt into a large bowl. Milk, vanilla beans or paste, and extract in a measuring cup.

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Step 1

Beat butter and sugar in a stand mixer with the paddle attachment or by hand for 3 minutes at medium speed until light and fluffy. Slowly a dd 1/3 flour mix. Beat half the milk mixture and half the dry ingredients until combined. 

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Step 2

Mix egg whites in a medium basin with a hand mixer on medium-high speed until stiff peaks form. Fill 24 muffin wells with batter, filling 2/3 full with a large scoop or ¼-cup measure.

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Step 3

Use a rubber spatula to softly stir ¼ of beaten egg whites into cupcake batter to prevent streaks. This lightens batter. Gently fold the remaining whipped egg whites half-way from middle to bottom with the spatula. Tip bowl 90 degrees to remove egg white streaks.

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Step 4

Bake until a toothpick inserted into the centers comes out clean, 18–24 minutes. Finish cooling on a wire rack before frosting and decorating.

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Step 5

INGREDIENT

– 2 ¼ cups cake flour

– 2 teaspoons baking powder – ½ teaspoon kosher salt ━━━━━━━━━━━━━━━━━ 

Nutrition

– Serving: 1unfrosted cupcake |

– Calories: 154kcal | – Trans Fat: 0.2g | Cholesterol: 17mg | – Potassium: 41mg | – Sugar: 14g | – Vitamin A: 196IU | – Calcium: 39mg | – Iron: 0.2mg | ━━━━━━━━━━━━━━━━━ 

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