Buttercream Vanilla Cupcakes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesVanilla, cream, butter, and sugar. Mixed all together and whipped until smooth. Pair these delicious buttercream vanilla cupcakes with a cold glass of Buttercream Chardonnay.
Ingredients
- Buttercream Frosting
1 cup unsalted butter, softened to room temp
4-5 cups confectioners sugar
¼ cup heavy cream
2 teaspoons vanilla extract
Salt, to taste
- Cupcakes
1 1/3 cup all-purpose flour
1 ¼ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
½ cup sour cream
Directions
- Preheat oven to 350°F and add cupcake liners to a 12 count muffin tin. In a large bowl whisk together flour, baking powder, and salt. Set aside. Using a stand mixer with the paddle attachment, beat in butter and sugar until fluffy.
- Add eggs one at a time. Next add sour cream and mix until combined. Slowly add dry ingredients to wet and mix until just combined. Be careful not to overmix the batter.
- Scoop into the prepared baking tin, filling each cupcake liner halfway. Bake at 350°F for 18-22 minutes. Let cool a few minutes before transferring to the wire rack.
- While cupcakes are baking, make the buttercream. Beat butter on medium speed until creamy with a handheld or stand mixer with the paddle attachment. Add 4 ½ cups of confectioners sugar, heavy cream, and vanilla extract.
- Beat for 30 seconds on low speed before increasing to medium-high speed for 2 full minutes. Pipe or spread on your vanilla cupcakes. Decorate as desired.
