Vanilla Cupcakes with Buttercream Frosting

A classic vanilla cake topped with a delightful buttercream frosting. You can dress them up for any occasion, and they are guaranteed to please a crowd.

Vanilla Cupcakes with Buttercream Frosting

Yields 12 cupcakes

Ingredients:

  Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 8 tbsp (1 stick) unsalted butter, room temperature
• 1/2 cup sour cream
• 1 egg, room temperature
• 2 egg yolks, room temperature 
• 1 1/2 tsp vanilla extract

  Frosting:

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 1/2 cups confectioners' sugar
• 1 tbsp vanilla extract 

Directions:

Preheat oven to 350°F. 

Line a standard muffin pan with paper liners; set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, mix together flour, sugar, baking powder, and salt. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until no flour pockets remain.

Divide batter evenly among prepared muffin cups. Bake 20-24 minutes or until toothpick inserted into center comes out clean. Cool in pan 5 minutes, then transfer to wire rack to finish cooling.

For frosting...  In a large bowl, whip butter with an electric mixer on medium speed for about 3 minutes. Gradually add confectioners' sugar. Add vanilla, mix until incorporated. Frost cupcakes; decorate as desired.

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