¼cup (57 g or 1/2 stick) unsalted butter, room temperature
1cup (200 g) granulated sugar
2large eggs, room temperature
⅓cup (75 g) sour cream (or plain yogurt), room temperature
¼cup (60 ml) vegetable oil
2Tablespoonspure vanilla extract
⅔cup(160 ml) whole milk, room temperature
Buttercream Ingredients
1cup(226 g or 2 sticks) unsalted butter, room temperature
2 ½cups (300 g) powdered sugar, sifted
2teaspoonspure vanilla extract
Pinchsalt
1-2tablespoonsmilk
Instructions
Vanilla Cupcakes
Preheat oven to 350° F. Line a cupcake pan with baking cups.
In a medium bowl, whisk together cake flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract, sour cream and vegetable oil.
Gradually add in the flour mixture in three parts, alternating with milk (So it goes flour, milk, flour, milk, flour). Mix until batter is uniform and smooth.
Fill baking cups about 2/3 full and bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow them to cool to room temperature before frosting.
Buttercream Frosting
In a large mixing bowl, whip the butter (with a stand mixer or electric hand mixer) until fluffy, about 5 minutes. With the mixer on low speed, gradually add in the powdered sugar until completely incorporated.
With the mixer on medium speed, add the vanilla and salt, and beat for a minute, until fluffy. Add milk until desired consistency is reached.
Transfer to a frosting bag with tip and frost away! See more tips for buttercream frosting.
Notes
Storing vanilla cupcakes: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.Freezing vanilla cupcakes: Unfrosted cupcakes may be kept in the freezer for up to a month. Store in an airtight container with parchment paper between the layers.