Ingredients
Scale
- 200 g all-purpose flour
- 210 g granulated sugar
- 70 g unsalted butter
- 3 large eggs
- 150 g full-fat sour cream
- 1½ tsp vanilla extract
- For frosting: 200 g unsalted butter, 330 g powdered sugar, 1 tbsp whole milk
Instructions
- Preheat the oven to 160°C (320°F) and line a cupcake pan with liners.
- In one bowl, sift together flour, baking soda, baking powder, and salt.
- In a stand mixer, beat butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, mixing well after each addition.
- Gradually add half of the dry ingredients followed by sour cream, oil, and vanilla; mix until just combined.
- Fold in remaining dry ingredients gently.
- Divide batter into cupcake liners and bake for 20–22 minutes or until toothpick comes out clean.
- Allow cupcakes to cool before frosting them with prepared vanilla buttercream.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (approx. 70g)
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg