Categories: Cupcakes, Dessert

Ingredients

• cup (2 sticks) unsalted butter
• 2 cups sugar
• 2 teaspoons vanilla bean paste or 1 vanilla bean, scraped
• 5 large eggs, separated
• 1 3/4 cups plus 2 tablespoons plus 1 teaspoon all-purpose flour
• 1 cup plus scant 1/3 cup cake flour (not self-rising)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sour cream

Directions

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

2. . In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Add vanilla; beat to combine. Add egg yolks, one at a time, beating well after each addition.

3. . Sift together both flours, baking powder, and salt into a large bowl. With the mixer on low, add flour mixture; mix until well combined. Add sour cream; mix until well combined.

4. . In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold egg whites into batter.

5. . Fill each muffin cup half full with batter. Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 20 to 24 minutes. Let cupcakes cool completely.

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