Perfect Vanilla Cupcakes
14 ingredients
7 steps
Ingredients
- 1-1/2 cup Cake Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoons Baking Soda
- 1/4 teaspoons Salt
- 2 Large Eggs
- 3/4 cups Sugar
- 2 teaspoons Vanilla Extract
- 1/2 cups Unsalted Butter, melted
- 1/2 cups Sour Cream
- FOR THE FROSTING:
- 1 cup Unsalted Butter
- 4 cups Icing Sugar
- 3 Tablespoons Milk
- 1 teaspoon Vanilla Extract
Directions
-
1For the cupcakes:
-
2Preheat oven to 180°C (350°F or Gas 4). Line a 12-cup muffin tin with muffin cases, and set aside.
-
3Whisk together flour, baking powder, baking soda, and salt. Set aside.
-
4Whisk eggs. Add sugar and whisk until combined. Add vanilla extract, butter, and sour cream, and whisk until combined. Fold in the dry ingredients.
-
5Divide batter evenly between the muffin cases, filling only 2/3 full. Bake 14-16 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
-
6For the frosting:
-
7Using a handheld or stand mixer, beat together butter and icing sugar until light and fluffy. Beat in milk and vanilla extract until smooth and spreadable. Transfer frosting to a piping bag, and frost the cooled cupcakes.
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