Baking
Vanilla Cupcakes with Vanilla Buttercream
Ingredients
Vanilla Cupcakes
- 1 & 2/3 cup All-Purpose Flour
- 1 & 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Granulated Sugar
- 1/2 cup (melted and slightly cooled) Kerrygold Pure Irish Unsalted Butter
- 1 large Egg
- 1/4 cup Sour Cream
- 3/4 cup Milk
- 2 tsp Vanilla Extract
Vanilla Buttercream Frosting
- 3/4 cup (room temperature) Kerrygold Pure Irish Unsalted Butter
- 3-4 cups Confectioners Sugar
- 2 tsp Vanilla Extract
- 3 tsp Milk
- Pinch of Kosher Salt
Directions
Vanilla Cupcakes:
- Preheat oven to 180 degrees Celcius. Line a cupcake pan with 12 liners.
- Whisk together the flour, baking powder and salt in a medium-sized bowl.
- In a large mixing bowl, whisk the sugar and melted butter until smooth. Once smooth, whisk in the eggs, sour cream, milk and vanilla extract until combined.
- Slowly add in dry ingredients and stir in completely.
- Fill cupcake liners until 2/3 full. Bake for 20 minutes.
- Allow to cool completely before applying frosting.
Vanilla Buttercream Frosting
- Using a mixer, beat butter at medium speed until smooth for approximately 2-3 minutes.
- Add the confectioners’ sugar, vanilla and milk. Adjust the speed to high and continue to beat for an additional 3 minutes. If the mixture is too thick, add a teaspoon of milk.
- Frost the cooled cupcakes using a spreader or piping bag.
