Sour Cream Cupcakes
Instructions:
- Position the rack in the center of the oven and preheat the oven to 375 F. Line a standard 24-cup muffin tin or two 12-cup tins with 24 paper muffin cups. If using silicone muffin tins, set them on a large baking sheet.
- Whisk the fl our, baking powder, baking soda, and salt in a medium bowl; set aside.
- Use an electric mixer to beat the sugar and butter in a large bowl until creamy, light, and pale yellow, about 4 minutes. Beat in the eggs one at a time, then beat in the vanilla until smooth.
- Beat in the sour cream. Turn off the beaters, add the fl our mixture, and beat at low speed just until moistened. Scrape down and remove the beaters. Use a rubber spatula to give the batter a few stirs, just to make sure the fl our is all dissolved and even in the batter. Spoon the batter into the cups, filling them about two-thirds of the way full.
- Bake until puffed and slightly firm to the touch, until a toothpick or a cake tester inserted into the center of a muffin comes out clean, about 30 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.