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The Easiest, Fluffiest, Vanilla Cupcakes

These cupcakes are springy and light, but packed with buttery sweet vanilla flavor. The secret ingredient is club soda, whose carbonation adds air creating a perfectly balanced and fluffy cupcake. This recipe includes plain vanilla frosting, but there are plenty of variations!
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 3 hours
Servings: 12 cupcakes
Ingredients Method

Ingredients
  

Vanilla Cupcakes
  • 1 ¾ cups cake flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 3 large egg whites at room temperature
  • ½ cup sour cream
  • 1 Tablespoon vanilla extract or vanilla bean paste
  • ½ cup unflavored club soda
  • 2 Tablespoons whole milk
Vanilla Frosting (variations in above post)
  • ¾ cup (1 ½ sticks) unsalted butter at room temperature
  • ¼ cup vegetable shortening
  • 4 cups confectioners sugar
  • ¼ cup heavy cream
  • 2 teaspoons vanilla extract
  • a pinch of salt

Method
 

  1. Preheat the oven to 350℉. Line a 12 count muffin tin with liners. Set aside. 
Make the cupcakes
  1. In a medium sized bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl using a hand or stand mixer fitted with a paddle attachment, beat the butter on medium high speed until smooth and creamy. Add the sugar and beat on high speed for at least a minute until combined and fluffy. Add the egg whites and beat on high speed until combined. Mix in the sour cream and vanilla. Scrape down the sides of the bowl as needed.
  3. With the mixer running on low speed, add the dry ingredients and mix until just combined. With the mixer still running on low, stream in the club soda and milk and mix until just combined. You may need to stir the batter a little by hand to make sure there's no unmixed flour on the bottom of the bowl. Divide the batter evenly among the liners, filling almost to the top. Bake for 19-22 minutes or until the cakes bounces back when lightly poked or an inserted toothpick comes out clean.
  4. Allow the cupcakes to cool completely in the tin before frosting.
Make the frosting
  1. Using a hand or stand mixer fitted with a whisk attachment, beat the butter and shortening in a large bowl on medium speed until smooth and creamy. On low speed, add the confectioners sugar, heavy cream, vanilla, and salt (and any additional flavors), and mix for 30 seconds before turning up to high speed and whipping for 1 minute. If frosting is too thin, add up to ½ cup more confectioners sugar. If it's too thick, add a couple tablespoons more cream.
  2. Add the frosting to a piping bag with any tip, and pipe in a swirl on top of the cupcakes. You could also just spread it on with a knife or spatula. Top with sprinkles, fruit, or flowers.
  3. Cupcakes stay fresh sealed at room temperature for up to 4 days.