Classic Vanilla Cupcakes with Buttercream Frosting

Delight in the simple pleasure of these classic vanilla cupcakes, crowned with a luscious buttercream frosting, for a timeless treat that never fails to please.

Ingredients:

• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ tsp kosher salt
• 2 tsp pure vanilla extract
• ⅓ cup full-fat sour cream
• 2 large eggs, at room temperature
• 1 ⅔ cups all-purpose or cake flour
• 1 ⅓ tsp baking powder
• ½ cup buttermilk, at room temperature

For the Vanilla Buttercream:

• 1 cup unsalted butter, softened
• 4 cups confectioners’ sugar
• 2 tsp pure vanilla extract
• ⅓ cup heavy cream
• ½ tsp kosher salt

Instructions:

1. Begin by preheating your oven to 350°F (180°C) and ready your cupcake pan with liners.
2. In a sizable mixing bowl, cream the softened butter with granulated sugar, kosher salt, and vanilla extract using an electric hand mixer until the mixture is fluffy and light, about 3 minutes.
3. Blend in the eggs, one at a time, ensuring each is fully incorporated into the batter.
4. Stir in the sour cream until the mixture is smooth and well mixed.
5. Sift half of the flour and baking powder into the batter, pour in half of the buttermilk, and mix until just barely combined.
6. Introduce the remaining flour and buttermilk, stirring just enough to ensure the mixture is uniform and smooth, being cautious to avoid overmixing.
7. Utilize an ice cream scoop to fill the cupcake liners two-thirds full. Avoid overfilling to ensure proper rising.
8. Bake in the preheated oven for around 20 minutes or until a toothpick inserted into the center of a cupcake emerges clean.
9. Allow the cupcakes to cool in the pan for 10 minutes before moving them to a wire rack to cool off completely before frosting.

For the Buttercream Frosting:

1. In a large mixing bowl, whip the room-temperature butter, confectioners’ sugar, vanilla extract, kosher salt, and heavy cream together with an electric hand mixer until the frosting becomes light in color and has a fluffy consistency.
2. Spoon or pipe the frosting onto each cooled cupcake using a star piping tip for a decorative flourish.

Additional Tips:

• Ensure all your ingredients, particularly the eggs and butter, are at room temperature for seamless integration.
• Accurate flour measurement is key; fluff the flour with a spoon, spoon it into the measuring cup, and level off with a knife for the perfect amount.
• Avoid overmixing the batter to prevent activating the gluten, which could result in dense cupcakes.
• Make sure your butter is soft but not melted for the ideal texture in both your cupcakes and frosting.
• Allow the cupcakes to cool completely before frosting to prevent the buttercream from melting and sliding off.

Indulge in these charming cupcakes, a testament to the enduring allure of vanilla and the simple joys of a well-made sweet.