Name: Moist Vanilla Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 16 servings
Cuisine: American
Ingredients: 1⅔ cup all-purpose flour (213g); 1 cup granulated sugar (200g); ¼ teaspoon baking soda; 1½ teaspoon baking powder; ¼ teaspoon kosher salt; ¾ cup unsalted butter (170g, melted); 3 egg whites (room temperature); 1 tablespoon vanilla extract (15mL); ½ cup sour cream (120mL, room temperature); ½ cup whole milk (120mL, warm); 2 pound confectioners sugar (900g, sifted); 1 pound unsalted butter (450g, room temperature); 1 teaspoon vanilla extract; 1 tablespoon heavy cream; 1 pinch kosher salt; 1 tsp whole milk

1

Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.

2

Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.

3

Separate the eggs. You can use the yolks for a custard or a batch French buttercream.

4

In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy, do not worry!)

5

Add the wet ingredients to the dry ingredients. Mix until combined.

6

Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up.

7

Bake for about 18 minutes or until centers are springy to the touch.

8

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.

9

Transfer to a piping bag.

10

Pipe a large dollop of buttercream on each cupcake.

Moist Vanilla Cupcakes

Ingredients

16 Ingredients

Instructions

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