Homemade Cupcakes

For the frosting:

• 1 cup unsalted butter, softened
• 3-4 cups confectioners’ sugar, sifted
• 2-3 tablespoons heavy cream or milk
• 2 teaspoons pure vanilla extract
• Pinch of salt

Instructions:

Making the Cupcakes:

1. Preparation: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
3. Creaming: In a large mixing bowl, using an electric mixer or stand mixer, cream together the softened butter and granulated sugar on medium-high speed until light and fluffy, for about 2-3 minutes.
4. Incorporating Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
5. Alternating Wet and Dry Ingredients: Combine the dry ingredients mixture into the wet ingredients in three additions, alternating with the sour cream and milk. Begin and end with the dry ingredients. Mix until just combined, making sure not to overmix.
6. Filling the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Baking: Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Once done, remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.