Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 1 cup cake flour

  3. 3/4 teaspoon baking powder

  4. 1/2 teaspoon baking soda

  5. 3/4 teaspoon salt

  6. 3/4 cup unsalted butter , at room temperature

  7. 1 cup sugar

  8. 2 eggs , at room temperature

  9. 2 egg yolks, at room temperature

  10. 2 teaspoons vanilla

  11. 2/3 cup sour cream , at room temperature

Instructions Jump to Ingredients ↑

  1. In a medium bowl, sift together the flours, baking powder, baking soda and salt.

  2. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar at medium speed until the mixture is light and airy, about 5 minutes. Scrape the sides as needed for even mixing.

  3. With the mixer running, mix in the whole eggs, then the yolks, one at a time, until fully incorporated. Mix in the vanilla until just combined.

  4. Mix in the combined dry ingredients and sour cream, alternating between the two (one-third of the dry, then half of the sour cream, in stages) until both are thoroughly combined, being careful not to over-beat.

  5. Evenly spoon the batter into 20 lined cupcake pans; the batter should fill each liner two-thirds to three-fourths full. Bake the cupcakes, one pan at a time and in the center of the oven, until the cupcakes have risen and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Rotate the pan halfway through for even baking.

  6. Remove the pan to a rack to cool before frosting the cupcakes. The cupcakes are best eaten the same day they are made or frozen as soon as they are cool. ?


Send feedback