Best Vanilla Cupcakes Ever

1 c. sugar
1 3/4 c. cake flour
1/2  tsp baking soda
1/2 tsp salt
 1/4 c. ( 1/2 stick) butter, softened
2 lg. eggs, room temp
1/3 c.  sour cream,  room temp
1/4 canola oil
2 tsp. vanilla
1 tsp vanilla bean paste
2/3 c. whole milk

Preheat oven to 350 degrees F.  Place 20 cupcake papers into cupcake pan.

In bowl of stand mixer, combine sugar, flour, baking soda, and salt.  Add the softened butter and mix on medium speed for 3 min.  Mixture should have a fine crumb texture.

In small mixing bowl, whisk together the eggs, sour cream, oil, and vanillas.  Add this mixture to the flour mixture and beat on medium speed until just combined.   Slowly add the milk just until smooth and combined. ( batter will be thin )

Fill cupcake liners 3/4 full. Bake for 16-18 minutes or untila toothpick inserted in center comes out clean.  Just barely golden.

Cool in pan for 10 minutes. remove to wire rack and cool completely.


Vanilla Buttercream

1  1/2 c. (3 sticks) butter,  softened
5 c.  powdered sugar
1/2 tsp salt
2 tsp. vanilla
2-4 T. heavy cream

Butter should be softened, but not melted.  You should be able to press a finger into it and leave a dent, but not go all the way through!

Place butter in a large mixing bowl; beat for 3 minutes with electric mixer. Add powdered sugar and salt and mix until combined. Add vanilla and beat for 2 minutes. Add cream and beat for 3 more minutes, until light and fluffy.