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Desserts

Butter cupcakes

Butter cupcakes
Irfan Khan / Los Angeles Times

Let's face it, cupcakes are fun. Familiar, colorful and oh-so-cute, these whimsical little cakes are famous for full-on flavor and mile-high frosting. And don't forget the decorations. Best of all? They're small enough that you don't have to share. It's ... Read more

Total time: 45 minutes | Makes 20 standard cupcakes
  • 1 1/2 cups (6.4 ounces) all-purpose flour
  • 1 cup (4 ounces) cake flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, at room temperature
  • 1 cup sugar
  • 2 eggs, at room temperature
  • 2 egg yolks, at room temperature
  • 2 teaspoons vanilla
  • 2/3 cup sour cream, at room temperature

Step 1Heat the oven to 350 degrees. In a medium bowl, sift together the flours, baking powder, baking soda and salt.

Step 2In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar at medium speed until the mixture is light and airy, about 5 minutes. Scrape the sides as needed for even mixing.

Step 3With the mixer running, mix in the whole eggs, then the yolks, one at a time, until fully incorporated. Mix in the vanilla until just combined.

Step 4Mix in the combined dry ingredients and sour cream, alternating between the two (one-third of the dry, then half of the sour cream, in stages) until both are thoroughly combined, being careful not to over-beat.

Step 5Evenly spoon the batter into 20 lined cupcake pans; the batter should fill each liner two-thirds to three-fourths full. Bake the cupcakes, one pan at a time and in the center of the oven, until the cupcakes have risen and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Rotate the pan halfway through for even baking.

Step 6Remove the pan to a rack to cool before frosting the cupcakes. The cupcakes are best eaten the same day they are made.


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