PERFECTLY MOIST AND FLUFFY VANILLA CUPCAKES

INGREDIENTSVANILLA CUPCAKES:

• 1 and 1/2 cups All purpose flour
• 1 and 1/2 cups granulated Sugar
• 1 and 1/2 teaspoons Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon salt
• 2 large Eggs, room temperature
• 2 teaspoons Pure Vanilla Extract
• 1/3 cup Vegetable oil
• 1/2 cup buttermilk, room temperature
• 1/2 cup sour cream, room temperature

VANILLA BUTTERCREAM:

• 1/2 cup Unsalted Butter, softened to room temperature
• 1/2 cup Hi-ratio Shortening
• 1/8 tsp Salt
• 4 cups Powdered Sugar, sifted
• 1/4 cup Heavy Whipping Cream
• 1 and 1/2 tsp Pure Vanilla Extract
• 1/4 tsp Pure Almond Extract (optional)

ADDITIONAL:

• Few drops of Teal food colouring (optional)
• Sprinkle blend (I used a mixture of Pink sprinkles, White sprinkles and Confetti sprinkles)

INSTRUCTIONSFOR THE VANILLA CUPCAKES:

• Preheat the oven to 350 degrees F (177C), and line a standard cupcake pan with paper liners.
• In a large mixing bowl, add flour, Sugar, Baking powder, Baking soda and salt. Whisk to combine.
• In a measuring cup, whisk together the eggs, vanilla, vegetable oil, buttermilk and sour cream. Pour the wet ingredients into the dry ingredients and whisk to combine. Fill each liner HALFWAY full.
• Bake in preheated oven for 14-18 minutes or until a toothpick inserted into the cupcake comes out with a few moist crumbs. Allow cupcakes to cool in pan for 5 minutes.
• Remove the cupcakes and transfer to a wire rack to cool completely before decorating.

FOR THE VANILLA BUTTERCREAM:

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, shortening and salt on medium speed until light and fluffy (about 5-6 minutes).
• Turn the mixer to low, and gradually add half of the sugar one cup at a time. Once incorporated, add heavy cream, vanilla and almond extract and beat until combined.
• Add the remaining powdered sugar one cup at a time and mix on low until combined.
• Once the sugar is combined, increase mixer speed to high and whip until light and fluffy, about 5-7 minutes. Tint with food colouring, if desired.
• Transfer frosting to a piping bag fitted with a large star tip and pipe swirls onto cooled cupcakes. Decorate with sprinkles (optional).

NOTES

• Store cupcakes in an airtight container at room temperature for up to 3 days.
• If you don't have buttermilk, you can substitute by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup milk. Let it stand for 10 minutes before using.

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