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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| cake flour: 1 cup |
| baking powder: 3/4 tsp |
| baking soda: 1/2 tsp |
| salt: 3/4 tsp |
| unsalted butter: 3/4 cup (at room temperature) |
| granulated sugar: 1 cup |
| eggs: 2 (at room temperature) |
| eggs: 2 (yolks//at room temperature) |
| vanilla extract: 2 tsp |
| sour cream: 2/3 cup (at room temperature) |
Favorite Butter Cupcakes
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
20 serving(s)
Tags
- In a medium bowl, sift together the flours, baking powder, baking soda and salt.
- In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar at medium speed until the mixture is light and airy, about 5 minutes. Scrape the sides as needed for even mixing.
- With the mixer running, mix in the whole eggs, then the yolks, one at a time, until fully incorporated. Mix in the vanilla until just combined.
- Mix in the combined dry ingredients and sour cream, alternating between the two (one-third of the dry, then half of the sour cream, in stages) until both are thoroughly combined, being careful not to over-beat.
- Evenly spoon the batter into 20 lined cupcake pans; the batter should fill each liner two-thirds to three-fourths full. Bake the cupcakes, one pan at a time and in the center of the oven, until the cupcakes have risen and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Rotate the pan halfway through for even baking.
- Remove the pan to a rack to cool before frosting the cupcakes. The cupcakes are best eaten the same day they are made or frozen as soon as they are cool.