Cupcakes, Snacks

One Dozen White Cupcakes

This recipe makes 12 tender, fluffy white cupcakes, just the right size batch for the Fam while in quarantine! There are so many things to be grateful for, make cupcakes to celebrate! Also, it’s our 35th Wedding Anniversary!

White Cupcakes

White Cupcakes 2

Cupcake Batter:
1½ cups flour
1 cup sugar
1½ tsp baking powder
1/2 tsp salt
3/4  cup milk (can use water)
1 Tbl oil
1 tsp vanilla
1/2 cup sour cream
1 egg

Vanilla Buttercream:
1/2 cup butter, softened
2½ cups powdered sugar
1/2 tsp vanilla
1½-3 Tbl whole milk or cream

Preheat oven to 350°. Put 12 cupcake papers in a 12 cup pan. In a large bowl, stir together flour, sugar, baking powder, and salt. In another smaller bowl, whisk together milk, oil, vanilla, sour cream, and egg. Add liquid mixture to dry ingredients and mix together with electric mixer until well incorporated. Scoop mixture into prepared cupcake pan. Bake for 16-20 minutes, watch them and take them out just as cupcakes start to get a little golden and the top of the cupcakes are set. Transfer cupcakes to a wire cooling rack to cool completely.

To make buttercream, whip butter with electric mixer until light in color. Mix in powdered sugar, vanilla, and 1½ Tbl milk and whip together. Add more milk to achieve desired piping consistency. Pipe or spread frosting on completely cooled cupcakes and sprinkle!

More Cupcakes:

Chocolate Red Velvet Cupcakes Pumpkin Pie Cupcakes 1 Peanut Butter Banana Cupcakes

Butterscotch Cupcakes 1 Double Frosted Dark Chocolate Mint Cupcakes Banana Cardamom Cupcakes

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