Vanilla Cupcakes with Old Fashioned Vanilla Frosting
 
Ingredients
  • -Cupcakes-
  • 1¾ cups all-purpose flour
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ¼ cup soybean oil or vegetable oil
  • ⅓ cup sour cream
  • 1½ teaspoons vanilla extract
  • ⅔ cup milk (I used 2%)
  • -Frosting-
  • ½ cup milk
  • 2 tablespoons flour
  • pinch of salt
  • ¾ cup sugar
  • ½ cup (1 stick) salted butter, softened
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat the oven to 350 degrees. Line cupcake pan with paper liners or grease cupcake pan.
  2. In a medium sized mixing bowl, combine flour, baking powder, baking soda, & salt & mix together.
  3. In another bowl cream sugar & butter together with electric mixer until light & fluffy.
  4. Add the creamed butter & sugar to the flour mixture & mix on medium-low speed for about a minute, you will end up with a crumb texture.
  5. Add eggs, oil, sour cream, & vanilla to the flour mixture & beat on medium speed until just combined.
  6. Slowly add in the milk on low speed until just combined.
  7. Fill cupcake liners ½ full. Bake for 14-16 minutes. Insert toothpick in center of a cupcake until it comes out clean or you can gently tap the top of the cupcake with your finger, if it springs back its done.
  8. Remove from oven & let cool in pan for a few minutes then move to a wire rack to finish cooling.
  9. For the Frosting:
  10. Whisk milk, flour, and salt together in a saucepan over medium-low heat. Keep stirring until the mixture gets very thick and bubbly.
  11. Remove from heat and let cool to room temperature.
  12. In a mixing bowl using an electric mixer beat sugar and butter together until smooth and creamy. Beat in the cooled flour mixture until it is light and fluffy. Beat in the vanilla.
  13. Frost cooled cupcakes.
Recipe by THE SEMISWEET SISTERS at http://www.thesemisweetsisters.com/2018/08/01/vanilla-cupcakes-with-old-fashioned-vanilla-frosting/