Heavenly Vanilla Cupcakes

Preheat oven to 350 degrees F. Line a cupcake pan with cupcake liners.

In a large bowl, sift the all-purpose flour, granulated sugar, baking soda, baking powder, and kosher salt. Whisk well to combine.

In a separate bowl, whisk together egg whites, vanilla extract, sour cream, and whole milk until smooth.

Gradually add the wet ingredients to the dry ingredients, mixing just until combined. The batter may appear slightly clumpy, but this is normal.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.

In a stand mixer fitted with a paddle attachment, beat the room temperature unsalted butter until creamy.

Gradually add in the confectioners' sugar, mixing until smooth, followed by the kosher salt, vanilla extract, heavy cream, and whole milk. Beat until light and fluffy.

Transfer the frosting to a piping bag fitted with your preferred tip. Generously pipe the buttercream onto each cooled cupcake.