It’s uber-windy here. Well, it’s always windy in Kansas. Why did I bother curling my hair?
I hope you’re heading to a super fun BBQ with your family and friends! What are you in charge of bringing? What?! You’re not bringing anything? Might I suggest cupcakes.
Vanilla Cupcakes with Vanilla Buttercream Frosting
Recipe from Brown Eyed Baker
For the cupcakes: 1 1/2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
8 tbl unsalted butter, room temperature
1/2 cup sour cream
1 egg , room temperature
2 egg yolks, room temperature
1 1/2 tsp vanilla extract
For the frosting: 1 cup unsalted butter, room temperature
2 1/2 cups powdered sugar
1 tbl vanilla extract
To make the cupcakes: Preheat oven to 350. Line muffin tin with cupcake liners. Whisk together flour, sugar, baking powder and salt. Add butter, sour cream, egg & egg yolks, and vanilla. Beat at medium speed until smooth for about 30 seconds. Scrape sides of bowl with spatula and mix by hand to ensure no flour pockets remain.
Divide batter among cupcake liners. Bake for 20 to 24 minutes until toothpick inserted into center comes out clean. Remove cupcakes from muffin tin and place on wire rack. Cool cupcakes to room temperature before frosting.
To make the frosting: Whip butter on medium-high speed for 5 minutes using wire whisk attachment on mixer. You’ll need to stop to scrape the bowl a few times. Reduce speed to low and slowly add the powdered sugar. Add vanilla extract and increase speed to medium-high. Whip at medium-high speed until light and fluffy for about 2 minutes.
Frost cupcakes and enjoy!