Ingredients
2large eggs,room temperature and separated
2¼cupallpurpose flour,(280 grams), sifted, spoon and leveled
2½tspbaking powder
½tspsalt
¾cupunsalted butter,(180 grams), softened to room temperature
1¾cupsgranulated sugar,(350 grams)
3tsppure vanilla extract
1cupwhole milk,(240 milliliter), room temperature
chocolate buttercream and sprinkles,for decoration
Preparation
Preheat oven to 350 degrees F (177 degrees C). Line a 12-count muffin pan with cupcake liners.
With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form for about 2 to 3 minutes.
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment beat the butter at high speed until smooth and creamy for about 1 minute.
Add the sugar and beat on high speed for 2 to 3 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add two egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated.
Do not over-mix. Fold whipped egg whites into the cupcake batter. The batter will be smooth, velvety, and slightly thick.
Spoon batter into cupcake liners filling halfway full. Bake for 18 to 21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean.
Prepare chocolate buttercream. Pipe or spread the frosting onto cooled cupcakes. Decorate with sprinkles.
