Just one taste, and you will have no need for a cake mix…ever…again.
Best Ever Vanilla Cupcakes
Vegetarian, Soy Free, Nut Free
PLACE flour, sugar, butter, milk, baking powder, salt and vanilla in large bowl; beat with electric mixer on medium speed for 30 seconds or until blended, scraping sides. Beat on high 2 minutes, continuing to scrape sides. Stop mixer; add egg whites and gradually increase speed to high. Beat 2 minutes.
POUR into paper-lined medium muffin cups, filling each about 2/3 full. Bake 24 to 25 minutes or until edges are lightly browned and pick inserted in center comes out clean. Cool completely.
Beat frosting ingredients until smooth and creamy. Spread or pipe onto cupcakes.
Prepare as 2-layer cake: Pour batter into two greased and floured 9-inch layer pans, baking 30 to 35 minutes. Cool in pans 10 minutes; invert onto racks to cool completely. Use frosting between layers, on sides, and on top of cake.
Leftover egg yolks can be used to make Hollandaise sauce or vanilla pudding.