Vanilla Cupcakes with Vanilla Buttercream

Cake

• 2 cups (240g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup (113g) unsalted butter, softened
• 1 cups (200g) granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ tsp almond extract (optional)
• ½ cup sour cream
• ¼ cup whole milk

Buttercream Frosting: 

• 1 cup unsalted butter softened to room temperature
• 1 lb or 3.5 cups powdered sugar
• 3 Tbsp whole milk
• 1/2 Tbsp vanilla paste (or 1 Tbsp vanilla extract)
• 1/2 tsp salt
• 2 Tbsp sprinkles for decoration

Cupcakes

Preheat oven to 350°F. Line a 12-cup Muffin Pan with paper liners or lightly coat with baking spray.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 2 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl, then mix in the vanilla extract and almond extract until combined.

With the mixer on low speed, add the dry ingredients in three additions, alternating with the yogurt and milk in two additions, beginning and ending with the dry ingredients. Mix just until incorporated, being careful not to overmix.

Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.

Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Frosting

While cake is cooling, prep buttercream frosting. In an stand mixer fitted with a paddle attachment, beat softened butter at medium speed for 3-4 minutes until creamy. Mix in powdered sugar in three batches alternating with a tablespoon of milk after each addition. Add in vanilla and salt mixing until fully combined.  Add additional milk to thin or additional powdered sugar to thicken the frosting until a pipable consistency is achieved.

Add frosting to a piping bag fitted with a star tip and pipe frosting on top of each cupcake. Top with sprinkles.