Ingredients
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18 tablespoons unsalted butter
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3 cups sugar
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6 extra large eggs (room temp)
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1 cup sour cream (room temp)
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1 1/2 teaspoons vanilla extract
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3 cups all-purpose flour
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1/3 cup cornstarch
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1 teaspoon salt
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1 teaspoon baking soda
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1 1/2 cups unsalted butter (room temp)
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2 (8 ounce) packages cream cheese (room temp)
Instructions
- Preheat oven to 350° and insert paper liners in muffin tins.
- Cream butter and sugar until light and fluffy, then add eggs two at a time on medium speed of electric mixer.
- Add sour cream and vanilla.
- Sift together dry ingredients and with mixer on low speed, add to the butter mixture.
- Mix just until combined.
- Fill cupcake liners 3/4 full with batter and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool to room temperature on a wire rack.
- For icing, mix together butter, cream cheese, sugar and vanilla at low speed of electric mixer until smooth.
- Spread frosting generously on each cupcake.