Best Birthday Cupcakes

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Almond extract
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 1/2 cup Cake flour
  • 1/4 cup Rainbow sprinkles
  • 1 tsp Salt
  • 1 1/2 cup Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Butter, salted
  • 1 cup Milk
  • 3/4 cup Sour cream

• Other

  • 1 batch Buttercream

Found on thecreativebite.com

Description

Ingredients

• 1 c. salted butter
• 1½ c. sugar
• 2 large eggs
• ¾ cup sour cream
• 1 c. milk
• 2 teaspoon vanilla extract
• 1 tsp. almond extract
• 1 tsp. salt
• 2½ c. cake flour (or 2¼ c. all-purpose flour, but you will get a lighter cupcake with cake flour)
• ½ tsp. baking soda
• 1½ tsp. baking powder
• 1 batch buttercream
• ¼ c. rainbow sprinkles

Directions

• Preheat your oven to 350°.
• In a large bowl, beat the butter and sugar until smooth. Add the egg, extracts, milk and sour cream and blend until smooth.
• Add the dry ingredients to the bowl and beat slowly until well combined and only a few lumps remain.
• In lined cupcake pans, fill each cup ¾ full. Bake at 350° for 25-30 minutes until a toothpick inserted in the center of the cupcake comes out clean. Set aside and allow to cool completely.
• Top each cupcake with buttercream and sprinkles. Enjoy!
• *Tip* Add the sprinkles after each cupcake is frosted so they stick well to the buttercream.