Classic Vanilla Cupcakes with Buttercream Frosting
DM Du Jour
DM Du Jour
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  • 2 cups flour, sifted 1 tsp baking powder ¼ tsp baking soda 1½ sticks butter, room temperature 1 cup sugar 3 eggs, room temperature 1 tsp vanilla extract ½ cup milk (whole milk, preferably) ½ cup sour cream a pinch of salt For the Buttercream Frosting 1 cup butter, room temperature 3 cups confectioner sugar 2 tbsp heavy whipping cream 1 tsp vanilla extract (optional) 2-3 drops food coloring of choice Instructions To Make Batter In one bowl, mix flour, salt, baking powder & baking soda. Set aside. In your stand mixer bowl, mix together butter and sugar on medium until fluffy about 3 minutes. NOTE: it's very important that our butter is at room temperature or you're going to get chunks instead of a smooth consistency. Add in your salt, sour cream and vanilla extract. Next, slowly add in your milk. Then add in one egg at a time. Now add in your flour mixture, ½ a cup at a time until all the flour is incorporated. Don't overbeat your batter. You might want to let it rest for about 20 minutes. Preheat your oven to 350 degrees F. Line your muffin pan with cupcake liners. Scoop batter into the liners, about ⅔ full. They will rise and fill up the liners. Bake about 20-25 or until a toothpick, when inserted, comes out clean. Let your cupcakes cool completely before piping on the frosting. To Make Buttercream Frosting In your mixer bowl, mix together all the ingredients on medium. Continue mixing for 3-5 minutes until fluffy and the desired consistency. Scoop into piping bag and pipe onto cooled cupcakes. If you want spreadable frosting, add in a 1 or 2 tbsp of milk while mixing. 3.2.1311



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