The sour cream in the batter adds an extra layer of moisture and richness, making every bite melt in your mouth. Enjoy these cupcakes as is, or dress them up with sprinkles, fresh fruit, or other fun toppings for a personalized touch.
Ingredients:
Cupcakes:
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs, at room temperature
- 2/3 cup (135g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 2 tsp pure vanilla extract
- 2/3 cup (160ml) whole milk, at room temperature
- 1/2 cup (120ml) sour cream, at room temperature
Vanilla Buttercream Frosting:
- 1 cup (230g) unsalted butter, at room temperature
- 4 cups (480g) powdered sugar, sifted
- 2 tsp pure vanilla extract
- 2-3 tbsp (30-45ml) heavy cream or milk
- Pinch of salt
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Mix the Wet Ingredients:
- In a large mixing bowl, beat the eggs with an electric mixer on medium speed until frothy. Add the sugar and continue beating until the mixture is light and fluffy.
- Gradually add the vegetable oil, mixing well after each addition. Stir in the vanilla extract.
- Combine the Mixtures:
- Add the dry ingredients to the wet mixture in three parts, alternating with the milk and sour cream. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can make the cupcakes dense.
- Fill the Cupcake Liners:
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake:
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Buttercream Frosting:
- In a large bowl, beat the butter with an electric mixer on medium speed until creamy and light. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
- Mix in the vanilla extract and 2 tablespoons of heavy cream. Beat on high speed for 3-4 minutes, until the frosting is light and fluffy. Add more cream if needed to reach the desired consistency.
- Add a pinch of salt to taste, if desired.
- Frost the Cupcakes:
- Once the cupcakes are completely cool, use a piping bag fitted with your favorite tip to frost the cupcakes with the vanilla buttercream. Alternatively, use a spatula to spread the frosting.
