Ingredients
For the 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
For the 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
For the cupcakes:
Preheat the oven to 350°. Line 2 muffin tins with 24 cupcake liners.
Sift flour, baking powder, baking soda and salt together in a medium bowl and set aside.
Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs one at a time, beating to combine after each addition.
Add vanilla, sour cream and almond extract, beating until just combined.
Reduced the mixer speed to low and stir in the flour in several additions. Remove the bowl from the mixer and stir the last bit of flour in with a spatula until just combined. Do not over mix.
Scoop batter into cupcake liners and bake in preheated oven for 14-18 minutes or until a toothpick inserted into the center comes out with a few clinging crumbs.
Allow cooling completely before icing.
For the Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, and salt on medium-high speed until combined, then add cream, vanilla extract and vanilla paste and continue to beat until light and fluffy.
You can either smooth the frosting on the cooled cupcakes with a small offset spatula à la Sprinkles, or you can just pipe it on. Personally, I find piping easier!
Notes:
Cupcake recipe adapted from Layers of Happiness and the Vanilla Frosting recipe was modified from Food.com
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