Vanilla Cupcake

 1½ cups all-purpose flour 

1 teaspoon baking powder 

¼ teaspoon baking soda 

¼ teaspoon fine sea salt 

⅔ cup whole milk 

1½ teaspoons pure vanilla extract 

½ cup (1 stick) unsalted butter, slightly softened 

1 cup sugar 

1 large egg 2 large egg whites 

Vanilla Frosting 

Preheat the oven to 325°F. Line a 12-cup cupcake pan with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a small bowl, stir together the milk and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium-low, slowly add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes. Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition. Divide the batter evenly among the cupcake liners and bake until the tops are just dry to the touch, and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and cool completely before frosting with vanilla frosting.

Vanilla Frosting 

MAKES 2 CUPS 1 cup (2 sticks) unsalted butter, slightly softened 

⅛ teaspoon fine sea salt 

3 cups confectioners’ sugar, sifted 

5 teaspoons whole milk 

1 teaspoon pure vanilla extract 

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until light and fluffy, 2 minutes. Reduce the speed to low, gradually add the confectioners’ sugar, and beat until incorporated. Increase the speed to medium, add the milk and vanilla, and beat until fully blended, 1 to 2 minutes, making sure not to incorporate too much air into the frosting.