Description
Delicious cupcakes topped with fluffy buttercream frosting.
Ingredients
Scale
- 1⅔ cup all-purpose flour
- 1 cup granulated sugar
- ¼ teaspoon baking soda
- 1½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter, melted
- 3 egg whites, room temperature
- 1 tablespoon vanilla extract
- ½ cup sour cream, room temperature
- ½ cup whole milk, warm
- 2 pound confectioners sugar, sifted
- 1 pound unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 1 pinch kosher salt
- 1 teaspoon whole milk
Instructions
- Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
- Sift the flour, sugar, salt, baking soda, and powder into a large bowl, and whisk together.
- Separate the eggs. You can use the yolks for a custard or a batch of French buttercream.
- In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy, do not worry!)
- Add the wet ingredients to the dry ingredients. Mix until combined.
- Distribute the batter evenly into cupcake papers, filling each paper about 2/3 of the way up.
- Bake for about 18 minutes or until centers are springy to the touch.
- In a stand mixer fitted with a paddle attachment, cream the room temperature butter. Add in the confectioners sugar in two batches. Add salt, milk, cream, and vanilla. Mix until fluffy.
- Transfer to a piping bag.
- Pipe a large dollop of buttercream on each cupcake.
Notes
- Store cupcakes in an airtight container to maintain freshness.
- You can use food coloring to tint the buttercream for festive occasions.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: dessert
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg