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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Line 2 (12-well) muffin pans with paper liners.
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3
Alternatively, coat the wells with butter; set aside.
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4
Combine flour, baking powder, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
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5
Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light in color, about 3 minutes.
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6
Add sugar and vanilla seeds (if youre using vanilla extract instead, youll add it later), and continue beating until the mixture is airy, about 3 minutes.
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7
Scrape down the paddle and the sides of the bowl, turn the mixer to medium speed, and add the egg whites one at a time, beating well after each addition.
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8
Then add the eggs one at a time, beating well after each addition.
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9
Add the milk (and vanilla extract, if youre using it in place of seeds) and mix until combined (the mixture will look curdled, but its not).
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10
Scrape down the sides of the bowl.
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11
Reduce the speed to low, add the reserved flour mixture, and mix until just combined, about 15 seconds.
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12
Fill the muffin wells about halfway and bake until the cupcakes are golden brown and a toothpick inserted into the center comes out clean, about 18 minutes.
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13
Set the pans on a wire rack and let cool for 5 minutes.
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14
Remove the cupcakes from the pans and let cool completely before frosting.
