Vanilla Cupcake with Vanilla Buttercream

Ingredients:

For the Cake:

• 1 2/3 cups all purpose flour
• 1 cup sugar
• 1/4 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, melted
• 3 egg whites
• 1 tablespoon pure vanilla extract
• 1/2 cup sour cream
• 1/2 cup whole milk, warm

For the Buttercream:

• 4 cups powdered sugar
• 4 sticks (2 cups) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon heavy cream
• 1/8 teaspoon salt
• 1 teaspoon whole milk

Directions:

For the Cake:

1. Preheat oven to 350F. Line your cupcake pans with 16-18 liners and set aside.
2. Add the flour, sugar, salt, baking soda and baking powder to a medium mixing bowl and whisk together. Set aside.
3. Separate your eggs. Set aside.
4. In a separate medium mixing bowl, whisk together the butter, vanilla, sour cream and milk. Then whisk in the egg whites. Make sure the mixture is not still too warm from the milk and melted butter before adding in the egg whites. Otherwise it may scramble them.
5. Add the wet ingredients to the dry ingredients. Whisk together until just incorporated, you don't want to over-mix.
6. Divide the batter evenly among your prepared cupcake liners, filling 2/3 the way full.
7. Bake one pan at a time for 18 minutes each or until a toothpick inserted comes out clean.
8. Allow the cupcakes to cool completely before frosting.

For the Buttercream:

1. In a large mixing bowl, cream the butter with an electric mixer until light and fluffy.
2. Add the powdered sugar in one cup at a time, mixing well after each addition. Scrape the bowl as needed.
3. Mix in the vanilla, milk, cream and salt until fully incorporated.
4. Transfer the buttercream to a piping bag and pipe a dollop onto each of your cooled cupcakes. Add sprinkles or other decorations, if desired. Enjoy!

*Store in an airtight container at room temperature for up to three days or in the fridge for up to one week.

Makes: 16-18 Cupcakes