Ingredients
- Vanilla Cupcakes: 1 ⅔ cup all-purpose flour, 1 ½ tsp baking powder, ½ tsp salt, 1 cup granulated sugar, ½ cup unsalted butter (melted, slightly cooled), 1 large egg (room temp), ¼ cup sour cream (room temp), ¾ cup milk (room temp), 2 tsp pure vanilla extract
- Vanilla Buttercream Frosting: ¾ cup unsalted butter (room temp), 3–4 cups powdered sugar, 2 tsp pure vanilla extract, 3 tbsp milk, pinch of kosher salt
Instructions
- Preheat oven to 350°F; line 12-cup muffin pan with liners.
- Whisk flour, baking powder, salt in a medium bowl.
- Whisk sugar and melted butter in large bowl until smooth. Add egg, sour cream, milk, vanilla; whisk to combine.
- Gradually stir dry into wet until incorporated; do not overmix.
- Divide batter evenly among liners (≈ ¼ cup each, 2/3 full). Bake 18–20 mins until tops lightly golden; toothpick comes out clean.
- Cool in pan 5 mins, transfer to wire rack.
- Frosting: Beat butter 2–3 mins. Add powdered sugar, vanilla, milk, salt; beat low then high 3 mins until fluffy. Adjust consistency with milk or sugar as needed.
- Frost cooled cupcakes; add sprinkles if desired.
Notes
- Room temperature ingredients essential.
- Measure flour by spooning and leveling.
- Do not overmix batter.
- Use quality vanilla extract.
- Adjust frosting sweetness with extra salt or butter if needed.
- Store unfrosted at room temp up to 2 days; refrigerate frosted and bring to room temp before serving.
- Freeze unfrosted up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian