SPRINKLES COPYCAT VANILLA CUPCAKES

SPRINKLES COPYCAT VANILLA CUPCAKES

makes 24 cupcakes

| INGREDIENTS |

3/4 cup unsalted butter, room temperature

1 1/2 cups granulated sugar

3 large eggs, room temperature

2 teaspoons pure vanilla extract

1/2 teaspoon almond extract

1 1/4 cups sour cream, room temperature

2 1/2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

| FROSTING |

1 cup butter, softened

3 1/2 cups confectioner sugar, sifted

1 teaspoon cream

2 teaspoons pure vanilla extract

1 1/2 teaspoons vanilla bean paste

1/8 teaspoon salt

| DIRECTIONS |

FOR THE CUPCAKES:  

1 |  Preheat the oven to 350 degrees F.  Line 2 muffin tins with 24 cupcake liners.

2 |  Sift flour, baking powder, baking soda and salt together in a medium bowl and set aside.

3 |  Cream butter and sugar in the bowl of an electric mixer with the paddle attachment until light and fluffy.  Add the eggs one at a time, beating to combine after each addition.

4 |  Add vanilla, sour cream and almond extract, beating until just combined.

5 |  Reduce 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.

6 |  Scoop the 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.  

7 |  Allow to cool completely before icing.

FOR THE FROSTING:

8 |  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.

9 |  You can either smooth the frosting on the cooled cupcakes with a small offset spatula a' la Sprinkles, or you can just pipe it on. 

Source    https://www.westcoastcapri.com

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