- For cupcakes:
- 6 oz. unsalted butter, melted (you can use salted butter if you really like a sweet/salty combination)
- 1 c. + 2 tbs. cake flour
- ½ c. + 2 tbs. sugar
- 1 ½ tsp. baking powder
- ½ tsp. salt
- 2 Tablespoons Vanilla Extract
- ¼ c. sour cream
- 2 large eggs
- Vanilla Buttercream Frosting:
- 8 tbs. butter, softened
- 2 c. confectioners’ sugar
- 1 ½ tsp. Vanilla Extract
- 1-2 tbs. milk
- A few drops of food coloring of choice if desired
Melt butter and set aside to cool. You want the butter pourable but not steaming hot.
Preheat oven to 350 degrees.
In a 12 cupcake pan, place cupcake papers.
In a large mixing bowl, mix together flower sugar, baking powder and salt. Add Vanilla extract. Slowly add sour cream and melted butter. Add eggs one at a time. Mix until just combined so that the cupcakes will be light and fluffy.
Fill cupcake papers 2/3 full. Bake for 15 to 20 minutes until golden brown and a toothpick inserted in the middle comes out clean. Allow to cool completely before frosting.
In a large mixing bowl, cream together butter and powdered sugar. Add Vanilla and milk. Mix on a high speed for 1 to 2 minutes until very creamy and well blended.
Ice cupcakes using spatula or a pastry bag fitted with a large star tip.
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 12
Here's a way to transport your cupcakes: