Vanilla Cupcakes with Vanilla Buttercream Frosting

Cupcakes

3⁄4 c (11⁄2 sticks) unsalted butter, room temperature
11⁄2 c granulated sugar
3 eggs, room temperature
2 t vanilla bean paste or extract
1 t almond extract
11⁄4 c sour cream
1⁄2 t kosher salt
1⁄2 t baking soda
2 t baking powder
21⁄2 c cake flour*

Frosting

1 c (2 sticks) unsalted butter, softened
11⁄2 t vanilla bean paste or extract
Pinch of salt
31⁄2 c confectioners’ sugar
2 t heavy cream or milk
Assorted sprinkles, optional

Line a 24-count and a 12-count mini muffin pan with paper liners, or 2 standard 12-muffin pans if making large cupcakes. Preheat the oven to 350.

Add salt, baking soda, and baking powder to flour in a medium bowl and stir to combine.

Add the vanilla and almond extract to the sour cream and and stir. Set aside.

Beat the butter and sugar together in a stand mixer fitted with the paddle attachment until light and creamy, about 3 minutes. Add the eggs one at a time and vanilla and beat well after each addition. Add the sour cream mixture and beat to combine. Turn the mixer to low speed and add dry ingredients. Mix just until blended. Divide batter among muffin cups, filling cups about 2⁄3 of the way full.

Bake about 10 minutes for minis and 20 minutes for large cupcakes, until a cake tester comes out clean. Transfer to a wire rack and let cool completely.

To make frosting, beat butter in a stand mixer fitted with the whisk attachment. Add vanilla and salt. When the mixture is smooth, sift in the confectioners sugar and beat again until smooth. If the frosting seems dry, add in heavy cream a tablespoon at a time and beat until smooth and creamy.

Once the cupcakes have cooled, frost them by either spreading frosting with an offset spatula or knife, or using a pastry bag and tip to pipe frosting. Garnish with sprinkles, if desired.

*To make cake flour substitute:

Measure 1 cup of all-purpose flour. Remove 2 tablespoons of flour and replace with 2 tablespoons of cornstarch. Sift together to aerate and mix well the flour and cornstarch. Measure 1 cup and use (you may end up with more than a cup due to aeration).