Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup (60ml) vegetable oil
  • 1/2 cup (120ml) milk, room temperature
  • 1 tsp vanilla extract
  • 4 large eggs, separated
  • 1/4 tsp cream of tartar (for egg whites)
  • 1 cup (240ml) heavy whipping cream (optional for frosting)
  • 2 tbsp powdered sugar (optional for frosting)
  • 1 tsp vanilla extract (optional for frosting)

Instructions:

  1. Preheat the oven to 325°F (163°C) and line a cupcake pan with liners.
  2. In a bowl, sift together flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together egg yolks, vegetable oil, milk, and vanilla extract until smooth.
  4. Gradually stir the wet mixture into the dry mixture until just combined.
  5. In a separate bowl, beat the egg whites and cream of tartar until soft peaks form.
  6. Gently fold the beaten egg whites into the batter in thirds, ensuring not to deflate the mixture.
  7. Spoon the batter into prepared liners, filling them about 2/3 full.
  8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Whip the heavy cream with powdered sugar and vanilla, then frost cooled cupcakes as desired.