A box of graham crackers, crushed

1 ¼ cups of brown sugar

1 ¼ cups of unsalted butter melted

Combine graham cracker crumbs, brown sugar and
melted butter. Line a cupcake pan with 12 standard size baking cups. Spoon about
1 tablespoon into the bottom of each baking cup and press down with the bottom of a cup
or your fingers.

Preheat oven to 350 degrees.

Measure out the flour and sift/whisk together with the
sugar, baking powder, baking soda, and salt in a large bowl. On medium speed,
beat in the softened butter followed by the oil until the mixture begins to
clump together and resemble moist dough, about 1 minute. In a measuring cup,
lightly whisk together the milk, sour cream, lemon juice, vanilla, and egg
yolks. On low speed, slowly pour in half of the milk/yolk mixture, about 15
seconds. Stop the mixer and scrape down the sides and bottom of your bowl with a
rubber spatula. Beat batter about 30 seconds on medium speed until smooth. Reduce
speed back to low and add remaining milk/yolk mixture in a slow and steady
stream until incorporated. Do not overbeat your batter.

In a clean and dry glass bowl, beat the egg white
until it has become white and fluffy with soft peaks. Using a rubber spatula,
gently fold the whipped egg white into your batter, in two additions.

Distribute all of the batters between the baking
cups, fill about ¾ full. Bake cupcakes for 16-20 minutes. You can test them by
pressing lightly and the cupcake will bounce back if it’s done.