• 18 tablespoons unsalted butter at room temperature

  • 3 cups Sugar

  • 6 extra large Eggs at room temperature

  • 1 cup Sour Cream at room temperature

  • 1.5 teaspoons pure vanilla extract

  • 3 cups Plain Flour

  • 0.333 cup corn starch

  • 1 teaspoon Kosher Salt

  • 1 teaspoon baking soda

  • For the icing

  • 0.75 lb unsalted butter at room temperature

  • 1 lb cream cheese at room temperature

  • 0.75 lb icing sugar sifted

  • 1.25 teaspoons pure vanilla extract


  • 1.

    Heat the oven to 350 degrees F. Line muffin pans with paper liners.

  • 2.

    Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

  • 3.

    Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the top with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

  • For the icing:

  • 1.

    For the icing, mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed, mixing just until smooth. Spread the frosting generously on top of each cupcake.

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Posted by ChilipeppaReport
This is easy and delicious! Best ever recipe