Ingredients
Scale
- 1 2/3 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter (melted)
- 3 egg whites (room temperature)
- 1 tbsp vanilla extract
- 1/2 cup sour cream (room temperature)
- 1/2 cup whole milk (warm)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In one bowl, mix together flour, baking soda, baking powder, and salt.
- In another bowl, combine melted butter and sugar; add egg whites one at a time. Mix in vanilla extract, sour cream, and whole milk until well combined.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Fill each cupcake liner two-thirds full with batter and bake for about 20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 35mg