Ingredients:

  • 1 3/4 cups (190g) cake flour, sifted
  • 1 cup (200g) granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (113g) unsalted butter, softened
  • 2 tbsp neutral oil (canola or vegetable)
  • 2 large eggs, room temperature
  • 1/2 cup (120g) sour cream
  • 1 tbsp pure vanilla extract
  • 1 cup (226g) unsalted butter, slightly cool (for frosting)
  • 3.5 cups (420g) powdered sugar, sifted (for frosting)
  • 2.5 tbsp heavy cream (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 1 pinch fine salt (for frosting)

Instructions:

  1. Sift the cake flour, granulated sugar, baking powder, and salt into your mixing bowl. Add the 1/2 cup of softened butter and 2 tablespoons of oil. Mix on low speed until the mixture looks like fine, sandy crumbs. Note: This coats the flour in fat before any liquid is added, which is the best way to prevent a tough cupcake.
  2. In a separate jug, whisk the eggs, sour cream, and 1 tablespoon of vanilla extract. Pour this mixture into your dry ingredients in three stages, mixing on medium speed for about 20 seconds after each addition until the batter is smooth and pale.
  3. Fill your lined tins about 2/3 full. Bake at 350°F (180°C) for 18 to 20 minutes until the tops spring back when lightly touched. Note: Do not wait for them to turn dark brown; vanilla cupcakes should be a pale, golden straw color.
  4. Let the cupcakes sit in the hot tin for exactly 5 minutes, then move them to a wire rack. If you leave them in the tin too long, the steam will cause the liners to peel away from the sides.
  5. Beat the 1 cup of slightly cool butter for 5 full minutes until it looks nearly white and very fluffy. Add the powdered sugar one cup at a time, mixing on low so you don't end up in a sugar cloud.
  6. Add the heavy cream, vanilla, and salt. Increase the speed to high and whip for another 2 minutes until the texture is silky and holds a stiff peak.
  7. Once the cupcakes are completely cool to the touch, use a piping bag or a simple palette knife to apply the frosting. If you want a more festive look for a party, you could use techniques similar to those in my Galentines Cake recipe for a pink or floral theme.