Vanilla Cupcakes

1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
3. In a large bowl, whisk the melted butter, sugar and vanilla extract together until well combined.
4. Add the eggs and whisk together until well combined. Next, add the sour cream and whisk together until well combined. Now, add the milk and whisk together until well combined.
5. Add the dry ingredients and whisk together until combined, but do not over mix.
6. Fill the cupcake liners a little more than 3/4 full (60g) and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Remove cupcakes from the oven and place on a cooling rack to cool completely.

Vanilla Buttercream Frosting

1. Add the butter to a large mixer bowl and beat until smooth.
2. Carefully add about half of the powdered sugar and mix until smooth and well combined.
3. Add the vanilla extract and 1-2 tablespoons of the cream and the salt to the frosting and mix until well combined.
4. Add the remaining powdered sugar and mix until smooth. Add additional cream as needed to get the right consistency.
5. Pipe the frosting onto the cupcakes. I used Ateco tip 844. Add sprinkles, if desired.
6. Store cupcakes in an airtight container for up to 2 days, then refrigerate them. Best served at room temperature. They are best if eaten within 3-4 days.