Cupcake Cafe Vanilla Cupcakes
- Yield: Makes about 36 cupcakes
- 1 1/2 cups (3 sticks) unsalted butter
- 3 cups sugar
- 9 large eggs, separated
- 1 1/2 teaspoons pure vanilla extract
- 3 cups cake flour, (not self-rising)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- Cupcake Cafe Vanilla Buttercream
Preheat oven to 350 degrees. Line three 12-cup muffin tins with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat in egg yolks. Add vanilla; mix until incorporated.
In a medium bowl, sift together cake flour, baking powder, baking soda, and salt; set aside. In another medium bowl, whisk egg whites until soft peaks form; set aside. With mixer on medium-low, add dry ingredients to mixer bowl in 3 parts, alternating with the buttermilk, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat. Gently fold in egg whites.
Divide batter evenly among liners, filling about three-quarters full. Bake, rotating halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.