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Butter cupcakes

Time 45 minutes
Yields Makes 20 standard cupcakes
Butter cupcakes
1

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

2

In 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.

3

With 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.

4

Mix 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.

5

Evenly 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.

6

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


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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