Line cupcake trays with paper liners and preheat your oven to 325ºF.
Using a stand or hand mixer on medium speed, cream the butter and sugar together in a large bowl until the butter lightens in color. Add the vanilla extract and mix until incorporated.
In a liquid measuring cup, stir together (but don't whisk or beat) the milk and egg whites and set aside.
In a separate bowl, sift together together the cake flour, baking powder, and salt then add half of the dry mixture to the butter and sugar, and mix until just combined (don't overwork). Add half of the egg and milk mixture, and combine. Add the remaining half of the dry mixture and combine, followed by the remaining milk mixture, and mix until just combined.
Fill each cupcake liner about 2/3 of the way with the batter, and bake, uncovered for 20 minutes or until a toothpick comes out of the center clean. Cool in the pans for 5 to 10 minutes, then transfer the cupcakes to a rack to cool completely.
To make the frosting, use a stand mixer with the paddle attachment to cream the butter on medium speed until it has lightened in color, about 3 minutes.
Add the sugar, 1/4 cup at a time, and mix until incorporated, then turn the speed up to high for about 15 seconds. Repeat until all the sugar has been added, then add the vanilla and salt and mix until well incorporated.
Add the half and half, and continue to mix on medium until the frosting is light and fluffy.
Frost cooled cupcakes.
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!