Super Moist Vanilla Cupcakes Recipe
Mom would always tell stories of how I was such a terror as a child. I have always thought her stories of me were highly exaggerated for cheap laughs. Now that my daughter is three, I'm seeing an eerie similarity. With such a depressing realization, I think I'm going to make me some cupcakes.
Recipe makes about 18 standard size cupcakes
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter at room temperature
1 cup granulated sugar
2 large eggs at room temperature
1 egg yolk
1/3 cup sour cream
1/4 cup vegetable oil
1 tablespoon vanilla extract
2/3 cup whole milk
Preheat oven to 350 F.
Sift together the flour, baking powder, baking soda and salt. Set aside.
Using a stand mixer with a paddle attachment, cream together the butter and sugar until light and fluffy (about three minutes).
Add the eggs and yolk, one at a time and fully combine into the mixture after each addition.
Add the sour cream, vegetable oil, vanilla extract and milk. Mix until combined.
Fill the cupcake tins 2/3 full.
Bake for about 15-18 minutes until inserted toothpick at the center comes out clean.