Name: Moist and Fluffy Butter Cupcakes
Ingredients: 2 cups cake flour; 1 cup all purpose flour; ½ tsp salt; ⅔ cup room tempreature butter; 1 ½ cups white granulated sugar; 2 room tempretaure eggs; 1 cup whole milk; ¼ cup sour cream; 2 tsp vanilla extract

AuthorEcho Ash

Rating

Yields1 Serving

2 cups cake flour

1 cup all purpose flour

½ tsp salt

⅔ cup room tempreature butter

1 ½ cups white granulated sugar

2 room tempretaure eggs

1 cup whole milk

¼ cup sour creamthis can be substituted for 1/4 cup of milk

2 tsp vanilla extract

Preheat oven to 350F.

In a large bowl add flour, baking powder and salt . Whisk together and set aside.

In a separate bowl using either an electric hand mixer or stand mixer, cream together butter and sugar until light and fluffy. Add the eggs one at a time. Then add the vanilla and mix until well combined.

Slowly add one cup of your dry ingredients to your wet mixture, mix well then add some of the milk. Keep alternating between dry ingredients and milk until everything has been well incorporated into one bowl. Add the sour cream and mix until batter is smooth, about 1 minute.

Divide the batter evenly into lined cupcake pans. The cupcake wrappers should be 3/4 full.

Bake for 20 minute or until the center runs clean when pierced with a toothpick.

Ingredients