Classic Butter Cupcakes
Ingredients:
- 1 stick butter, room temperature
- 3/4 cup & 2 tbsp sugar
- 2 egg whites
- 3/4 cup sour cream
- 1/4 cup milk (I used skim)
- 1 tsp vanilla extract
- 1 cup & 2 tbsp all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Vanilla Buttercream (makes enough to frost 12 cupcakes)
- 2 sticks butter, room temperature
- 1/2 cup vegetable shortening
- 1 tsp vanilla extract
- 2-3 cups powdered sugar
- dash of milk or heavy cream if frosting becomes too thick
Directions:
- Preheat the oven to 400º F. Line a muffin pan with muffin liners.
- In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the egg whites, one at a time, lightly mixing with a spatula after each one. Add in the sour cream, milk, and vanilla extract. Beat lightly with the electric mixer. In a separate mixing bowl combine the flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Mix until just incorporated. Fill the muffin liners 1/2-3/4 full.
- Bake for 5 minutes at 400º F. Keeping the cupcakes in the oven, turn the heat down to 350ºF and bake for 8-9 minutes, or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.
Vanilla Buttercream
- In a mixing bowl, combine the butter, vegetable shortening and vanilla extract, beat using an electric mixer until fluffy. Begin to add the powdered sugar, about 1 cup at a time, mixing by hand. Continue adding powdered sugar until the frosting no longer looks wet and tastes good to you. Then I use my electric mixer one last time to make sure the powdered sugar is really incorporated and ready to go. If the frosting becomes too thick, add a dash of milk or heavy cream.