Sprinkles Copycat Vanilla Cupcakes
Ingredients:
Cupcakes:
- ¾ cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 1 ¼ cups sour cream, room temperature
- 2 ½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Frosting:
- 1 cup butter, softened
- 3 ½ cups confectioner sugar, sifted
- 1 teaspoon cream
- 2 teaspoons pure vanilla extract
- 1 ½ teaspoons vanilla bean paste
- 1/8 teaspoon salt Instructions
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