Cupcake Recipe with Vanilla Frosting in 20 Minutes

Instructions:

1. Put on some music, preheat your oven to 350°F, and let's get baking. This process is all about the creaming method, which is the foundation of most classic cakes.
2. Whisk dry ingredients. Combine the 1.5 cups flour, 1.5 tsp baking powder, and 0.5 tsp salt in a medium bowl. Note: This ensures the leavening is evenly distributed so you don't get giant holes in your cakes.
3. Cream butter and sugar. Beat 0.5 cup butter and 1 cup sugar for 3 full minutes until pale, fluffy, and significantly lightened in color.
4. Incorporate the egg. Add the room temperature egg to the butter mixture. Note: If the mixture looks curdled, don't worry, it will come back together when the flour is added.
5. Add flavor and fat. Mix in the 2 tsp vanilla bean paste and 0.25 cup sour cream. until the aroma of vanilla fills the air.
6. Alternate liquids and solids. Add half of the flour mixture, then the 0.5 cup milk, then the remaining flour. Note: Alternating prevents the batter from becoming too thin or too lumpy.
7. Fill the liners. Use a scoop to fill your cupcake liners about two thirds full. until the batter is level across the pan.
8. Bake the cakes. Place in the oven for 18 to 20 minutes until the tops spring back when gently pressed.
9. Prepare the buttercream. While the cakes cool, beat 1 cup softened butter with 3.5 cups powdered sugar. Note: Sift the sugar first to avoid those annoying little white lumps.
10. Finish the frosting. Add 2.5 tbsp heavy cream, 1 tbsp vanilla extract, and a pinch of salt. until the frosting is velvety and holds a stiff peak.
11. Frost and decorate. Wait until the cupcakes are completely cold before piping on the vanilla buttercream. until the frosting sits proudly on top without melting.