Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup sugar
• 1 stick unsalted butter, at room temperature
• 1 whole egg plus 1 egg white, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup milk

Steps

1. Heat oven to 350 degrees.

2. Place cupcake liners in a muffin pan.

3. In a large bowl, whisk together flour, baking powder and salt.

4. Using a stand mixer, mix sugar and butter on high speed until fluffy, 3 minutes max.

5. Reduce to low speed. Add the egg; when completely incorporated, add the egg white. When egg white is incorporated, add the vanilla and continue to mix on low speed.

6. Add 1/3 of the flour mixture into the batter and slowly mix. Add 1/3 of the milk and continue mixing. Repeat until all of flour mixture and milk are incorporated.

7. Pour the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes.

8. Once done, place pan on a cooling rack for a few minutes. Remove cupcakes and let cupcakes cool for at least an hour before you begin to frost. If they are not completely cooled down, you risk melting your frosting.