⅔cup(160 ml) milk, (2% or whole milk is preferred)
1cup(226 g or 2 sticks) unsalted butter, room temperature
2 ½cups (300 g) powdered sugar, sifted
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 12-14 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.
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.
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.Recommended tools:
Kitchen scale: Weighing your ingredients is much more accurate than measuring them with a cup. This is especially important for delicate desserts like cupcakes.
Stand mixer: Helps mix your ingredients thoroughly, however a hand mixer may be used as well.