| Flour | 1 2/3 cups | |
| Sugar | 1 cup | |
| Baking Soda | 1.5 tbsp. | |
| Salt | 1/4 teaspoon | |
| Unsalted Butter | 3/4 cup, melted | |
| Egg Whites | 3 eggs, room temperature | |
| Vanilla Extract | 2 teaspoons | |
| Sour Cream | 1/2 cup, room temperature | |
| Whole Milk | 1/2 cup, warm |
Preheat oven to 350 degrees F.
Place cupcake papers in a cupcake / muffin pan.
Combine dry ingredients in a large bowl & set aside:
flour, sugar, salt, baking soda
Separate the yokes from the eggs.
In another bowl, mix together the wet ingredients:
sour cream, milk, vanilla, melted butter, egg whites
Add the wet ingredients to the dry ingredients. Whisk until just combined.
Pour batter into cupcake pan until 2/3 full.
Bake at 350 F for about 18 minutes or until centers are springy to touch.
Allow cupcakes to cool completely then top with your favorite icing.
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