Ingredients

1. 1 2/3 cup all-purpose flour 213g
2. 1 cup granulated sugar 200g
3. 1/4 tsp baking soda
4. 1 1/2 tsp baking powder
5. 1/4 tsp kosher salt
6. 3/4 cup unsalted butter 170g, melted
7. 3 egg whites room temperature
8. 1 tbsp vanilla extract 15mL
9. 1/2 cup sour cream 120mL, room temperature
10. 1/2 cup whole milk 120mL, warm
11. 2 lb confectioners sugar 900g, sifted
12. 1 lb unsalted butter 450g, room temperature
13. 1 tsp vanilla extract
14. 1 tbsp heavy cream
15. 1 pinch kosher salt
16. 1 tsp whole milk

Instructions

1. Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
2. Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.
3. Separate the eggs. You can use the yolks for a custard or a batch French buttercream.
4. In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy, do not worry!)
5. Add the wet ingredients to the dry ingredients. Mix until combined.
6. Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up.
7. Bake for about 18 minutes or until centers are springy to the touch.
8. In a stand mixer fitted with a paddle attachment, cream the room temperature butter. Add in the confectioners sugar in two batches. Add salt, milk, cream and vanilla. Mix until fluffy.
9. Transfer to a piping bag.
10. Pipe a large dollop of buttercream on each cupcake.