Vanilla Cupcakes with Cream Cheese Frosting

Yield: 12 cupcakes
Oven Temperature: 350℉

Ingredients:

For the cupcakes:

• 3/4 c. salted butter (softened)
• 1 c. granulated sugar
• 3 egg whites (room temperature)
• 2 tbsp. vanilla
• 1 2/3 c. cake flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 c. sour cream (room temperature)
• 1/2 c. whole milk (room temperature)

For the frosting:

• 6 oz. cream cheese (softened)
• 6 tbsp. salted butter (softened)
• 3-4 c. powdered sugar
• 2 tsp. vanilla
• 1-3 tsp. whole milk (optional)

Instructions:

1. I've added in the temperatures of the eggs and dairy products because the cupcakes won't be as fluffy if everything is too cold. The butter should be soft but not melty. The milk, eggs, and sour cream can be a little bit cold (just not "I just took them out of the fridge" cold). You can disregard the temperature guidelines if you'd like, but your cupcakes might collapse like a dying star. It could happen.
2. Preheat your oven to 350℉ and place cupcake liners in a twelve-hole muffin tin.
3. In large(ish) mixing bowl, beat together the butter and sugar until light and fluffy. The ratio of butter to sugar might prevent the ingredients from reaching 'light and fluffy' stage, this is fine.
4. Beat in the egg whites one at a time and then stir in the vanilla.
5. Without stirring, sift in the cake flour, baking powder, and salt. DO NOT STIR (yet). Add in the sour cream and whole milk and then stir until just combined (your electric hand mixer should be on the lowest setting). If you over mix the ingredients you run the risk of the cupcakes becoming too close-textured.
6. Divide the cupcake batter between the twelve cupcake liners. Bake in the oven for 17-21 minutes or until a toothpick comes out of the center of a cupcake clean. Cupcakes are done with the tops of the cupcakes spring back when touched and the edges are very lightly golden brown. Cool completely on a wire rack.
7. To make the frosting, beat together the cream cheese and butter until light and fluffy. Beat in the powdered sugar one cup at a time until you reach your desired sweetness. Stir in the vanilla and then add the milk (if you are using any). 
8. To frost the cupcakes like those in the picture, scoop your frosting into a piping bag fitted with a large open star tip. Hold the nozzle of the piping tip directly above the center of one of the cupcakes. Pipe a large swirl starting in the middle of the cupcake and finishing once you have reached the edges. Your swirl should cover the top of the cupcake. Serve and eat.