• 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


Vanilla Cupcakes:

  1. Preheat oven to 180 degrees Celcius. Line a cupcake pan with 12 liners.
  2. Whisk together the flour, baking powder and salt in a medium-sized bowl.
  3. 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.
  4. Slowly add in dry ingredients and stir in completely.
  5. Fill cupcake liners until 2/3 full. Bake for 20 minutes.
  6. Allow to cool completely before applying frosting.

Vanilla Buttercream Frosting

  1. Using a mixer, beat butter at medium speed until smooth for approximately 2-3 minutes.
  2. 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.
  3. Frost the cooled cupcakes using a spreader or piping bag.

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