Ingredients:

  • 1.5 cups cake flour (180g)
  • 0.75 cup granulated sugar (150g)
  • 1.5 tsp baking powder (7g)
  • 0.25 tsp salt (1.5g)
  • 0.5 cup unsalted butter, softened (113g)
  • 2 large eggs, room temperature (100g)
  • 0.25 cup sour cream, room temperature (60g)
  • 2 tbsp vegetable oil (30ml)
  • 2 tsp pure vanilla extract (10ml)
  • 1 cup unsalted butter, softened (226g)
  • 3.5 cups powdered sugar, sifted (420g)
  • 2 tbsp heavy cream (30ml)
  • 1 tsp pure vanilla extract (5ml)
  • 1 pinch salt (0.5g)

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup standard muffin tin. Sift the cake flour, sugar, baking powder, and salt into a large mixing bowl to aerate the flour.
  2. Add the softened butter to the dry ingredients. Beat on low speed using an electric mixer until the mixture resembles coarse sand with no large lumps of butter remaining.
  3. In a separate small bowl, whisk together the eggs, sour cream, oil, and vanilla extract. Pour this wet mixture into the flour-butter base.
  4. Beat on medium speed for exactly 60 seconds until the batter is smooth and pale, being careful not to over-mix.
  5. Divide the batter evenly among the 12 liners. Bake for 20-22 minutes until the tops are pale gold and spring back when pressed.
  6. Let the cupcakes rest in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. Prepare the frosting by beating softened butter, powdered sugar, heavy cream, vanilla, and salt until fluffy, then frost the cooled cupcakes.