All American Vanilla Buttercream Cupcakes

Dessert
TIME
45M Total Time
YIELD
16 Servings
All American Vanilla Buttercream Cupcakes
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Ingredients

Vanilla American Buttercream

butter, at room temp
1 1/2 cup
pure vanilla extract
3 tsp
powdered sugar
5 1/2 cup
heavy cream
2-4 tbsp

 

Cupcakes

all purpose flour
1 1/2 cup
granulated sugar
1 cup
cornstarch
2 tbsp
baking powder
1 tsp
baking soda
1/2 tsp
sea salt
1/4 tsp
salted butter, at room temperature
6 tbsp
vegetable oil (or any neutral cooking oil)
3 tbsp
water, at room temperature
1/4 cup
full fat sour cream, at room temperature
1/2 cup
white vinegar
1 tsp
eggs + 1 egg yolk, at room temperature
2 lg
pure vanilla extract
1 tbsp

Fruit Swirls

diced fresh strawberries
3/4 cup
fresh blueberries
1/2 cup
sugar (optional, if berries aren’t sweet)
1-2 tbsp

Directions (Cupcakes)

  1. Preheat the oven to 350°F and line 2 cupcake pans with a total of 15 liners, spreading them out in the pan.

  2. In the bowl of a stand mixer, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt.

  3. Cube the butter, then add it and the vegetable oil to the dry ingredients and mix using the paddle attachment on medium speed. Stop once the mixture resembles wet sand.

  4. In a separate bowl or large liquid measuring cup, whisk the water and sour cream until smooth. Then, add the vinegar, eggs, egg yolk, and vanilla extract and whisk until smooth.

  5. With the mixer running on low speed, slowly stream in the sour cream mixture until combined.

  6. Do a final mix by hand to ensure the batter is mixed evenly.

  7. Fill the cupcake liners half full, then bake at 350 for 15–16 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached. Let the cupcakes cool completely.

Directions (Frosting)

  1. Beat the butter with the paddle attachment of your stand mixer on medium-high speed for 10 minutes. Every couple of minutes, scrape down the bottom and sides of the bowl.

  2. Mix in the vanilla extract.

  3. Add half of the powdered sugar (2% C) and mix on the lowest speed for 3 minutes.

  4. Scrape down the bottom and sides of the bowl, then repeat with the remaining powdered sugar.

  5. Add heavy cream 1 TBSP at a time until you reach your desired consistency.

  6. Use a large round tip to pipe swirls of buttercream on top of the cooled cupcakes then top with patriotic sprinkles.