Vanilla Cupcakes

Steps

1. Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with cupcake liners and set aside.

2. In a small mixing bowl, sift together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ¼ teaspoon kosher salt, 1 teaspoon baking powder, and ½ teaspoon baking soda. Stir with a whisk to distribute evenly. Set aside.

3. To a medium bowl, add ¾ cup sour cream, ½ cup vegetable oil, 1 large egg, and 1 tablespoon pure vanilla extractBeat together with a whisk until smooth. Add the flour mixture to the wet ingredient mixture and fold until just combined.

4. Use a large ice cream scoop to divide batter evenly into 12 cupcake cavities.

5. Bake in the middle oven rack for 16-17 minutes until a toothpick inserted in the middle of a cupcake comes out clean with just a few crumbs attached. Remove from the oven and allow to cool to the touch. Remove cupcakes from the pan and allow to cool completely on a wire rack.

6. Add 12 ounces unsalted butter, 1 ½ cups powdered sugar, 6 tablespoons heavy whipping cream, 1 ½ teaspoons pure vanilla extract, and a big pinch of salt to the bowl of a stand mixer. Stir to incorporate all the ingredients, then turn the mixer on high speed and beat until the frosting is white and fluffy. This will take about 10-15 minutes.

7. Add a piping tip of your choice to a pastry bag, fill the bag with frosting, and pipe frosting on top of the cooled cupcakes. Garnish with sprinkles if desired.