Ingredients
1¾cupscake flour,spooned and leveled
2tspbaking powder
¼tspsalt
½cupunsalted butter,softened to room temperature
1cupgranulated sugar
2large eggs,room temperature
⅓cupsour cream,room temperature
2½tsppure vanilla extract
¾cupwhole milk,room temperature
chocolate buttercream,*
Preparation
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners. Set aside.
Whisk the cake flour, baking powder, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for about 2 minutes until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add the eggs and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. The batter will be slightly thick.
Pour or spoon the batter into the liners. Fill only to ⅔ full to avoid spilling over the sides.
Bake for 19 to 22 minutes, or until a toothpick inserted in the center comes out clean.
For around 30 mini cupcakes, bake for about 11 to 13 minutes, same oven temperature. Allow the cupcakes to cool completely.
Frost the cooled cupcakes with chocolate buttercream. Top with sprinkles, serve, and enjoy!
