Ingredients
Scale
- 1½ cups (190g) all-purpose flour 🌾
- 1 cup (200g) granulated sugar 🍚
- 1½ tsp baking powder 🥄
- ½ tsp baking soda 🥄
- ¼ tsp salt 🧂
- ½ cup (113g) unsalted butter, softened 🧈
- 2 large eggs 🥚
- 2 tsp pure vanilla extract 🍶
- ½ cup (120ml) whole milk 🥛
- ½ cup (120g) sour cream or plain yogurt 🥣
- 2 tbsp vegetable oil (for extra moisture) 🌻
- 12 cupcake liners and a muffin tin 🧁
- For the buttercream: 1 cup (227g) unsalted butter, softened 🧈
- For the buttercream: 3–4 cups (360–480g) powdered sugar 🍚
- For the buttercream: 2–3 tbsp milk or cream 🥛
- For the buttercream: 1 tsp vanilla extract 🍶
- For the buttercream: pinch of salt 🧂
- Optional: sprinkles or decoration ✨
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners 🧁.
- In a bowl, whisk together flour, baking powder, baking soda and salt 🌾🧂.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes 🧈🍚.
- Add eggs one at a time, mixing well after each addition, then beat in the vanilla extract 🥚🍶.
- In a separate measuring cup, combine milk, sour cream and vegetable oil and stir until smooth 🥛🥣🌻.
- Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture (dry → wet → dry → wet → dry), mixing until just combined. Do not overmix 🍶🌾.
- Spoon the batter into the prepared liners, filling each about 2/3 full using an ice cream scoop or spoon 🧁.
- Bake for 16–20 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking if your oven is uneven 🔥.
- Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting 🧊.
- To make the buttercream: beat the softened butter until creamy, then gradually add powdered sugar, alternating with milk, until you reach the desired consistency. Mix in vanilla and a pinch of salt 🧈🍚🥛.
- Frost the cooled cupcakes with a piping bag or spatula and finish with sprinkles or desired decorations ✨.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days (bring to room temp before serving) 🧁❄️.