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1
Preheat the oven to 350 degrees F and position a rack in the middle of the oven.
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2
Line one 12-cup standard muffin tin with cupcake liners.
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3
Sift the flour, baking powder and salt into a medium bowl.
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4
Stir the milk and vanilla together in a small bowl.
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5
Set aside.
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6
Add the butter to the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer).
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7
Mix on low speed until the butter is smooth, about 1 minute.
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8
Gradually beat in 1/2 cup of the sugar.
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9
Increase the speed to high and beat until light and fluffy, about 5 minutes.
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10
Scrape down the sides of the bowl as needed.
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11
Reduce the mixer speed to low.
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12
Add about one-third of the flour mixture and beat until just combined.
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13
Add half the milk mixture and beat until smooth.
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14
Repeat, adding flour, then milk, and then the rest of the flour, stopping and scraping down the sides of the bowl as needed.
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15
Increase the mixer speed to medium and beat briefly to make a smooth batter.
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16
Put the egg whites in a clean bowl.
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17
Whip on high speed until foamy.
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18
Gradually add the remaining 1/4 cup sugar and continue to beat until the egg whites are glossy and hold stiff peaks, about 10 minutes.
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19
Fold the whites into the batter in three batches.
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20
Divide the cake batter evenly between the liners.
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21
Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, about 20 minutes.
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22
Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin.
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23
Cool on the rack completely.
