Description
This is a multi step baking experience that's well worth it in the end. Continue below if you're into holiday spice and want to dazzle your taste buds.
Ingredients
For the cupcakes
¼ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1/3 cup sour cream
¼ cup vegetable oil
1 tablespoon vanilla extract
1 ¾ cups cake flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2/3 cup milk (I use almond milk for everything)
For the buttercream
¼ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1/3 cup sour cream
¼ cup vegetable oil
1 tablespoon vanilla extract
1 ¾ cups cake flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2/3 cup milk (I use almond milk for everything)
Instructions
For the cupcakes
1.Preheat oven to 350 degrees. Line a cupcake pan with baking cups.
2. Using an electric mixer, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each one.
4. Mix in sour cream, vegetable oil, and vanilla extract.
5. In a separate bowl combine cake flour, baking powder, baking soda, and salt and mix until smooth.
6. Gradually add the dry ingredients to the mixer.
7. Slowly pour in the milk and mix until incorporated (about 15 seconds).
8. Transfer batter to baking cups and bake for about 16-18 minutes or until a toothpick comes out clean.
For the buttercream
*You may need to adjust the amount of heavy cream and confectioner's sugar depending on how the frosting reacts. If it's too stiff, add a bit more heavy cream. If it's not stiff enough add more sugar.
1.Using an electric mixer at medium speed, beat butter and sugar together. Gradually add the confectioner’s sugar so it doesn’t splatter everywhere.
2. Add in the heavy cream, salt, and vanilla extract and whip until fluffy.
For the caramel
- Prep Time: 30-45 minutes
- Cook Time: 15 minutes