The Fluffiest Cupcakes in the World

READY IN: 40mins
Recipe by Cinnamonised

I couldn't believe that it was my first time making cupcakes--these turned out absolutely perfect. They are light and fluffy and just utterly gorgeous. If heaven has a taste, I'm sure this is it. I used "Fluffy White Frosting" from recipezaar, but honestly, these are perfect by themselves. [from crazyaboutcupcakes.com] NB: the directions call for an electric mixer but i don't own one, i did all the beating by hand and it was just fine.

Top Review by DoubletheGarlic

I thought I followed this recipe carefully (substituting only vinegar for the c. of tartar), but the cupcakes turned out much denser than I had imagined, they stuck to the roof of our mouths, and their flavor was plain-jane (I had high hopes for the 2T. vanilla!). My experience departs from everyone else's testimonies, but I've rehearsed in my mind what I did, and can't see that I went astray.... Sorry!

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F Line cupcake pans with liners.
  2. With an electric mixer on medium speed beat the butter until soft, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg yolks, one at a time, beating after each addition. Add the vanilla and beat until combined.
  3. In a separate bowl combine the flour, baking powder, and salt.
  4. With the mixer on low speed, alternately add the flour mixture and milk until combined.
  5. In a small bowl with a clean mixer on high speed beat the egg whites until foamy. Add the cream of tartar and continue beating until stiff peaks form. With a rubber spatula stir a little of the whites into the batter to lighten it, then fold in the remaining whites until combined. Do not overmix.
  6. Fill the cupcake liners three-quarters full. Bake for about 15–20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.

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