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17Ingredients
2Hours
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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup cake flour (* spooned and leveled)
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup unsalted butter (* softened to room temperature)
- 3/4 cup granulated sugar
- 2 large egg whites (* discard the yolks)
- 1 1/2 tsp. vanilla extract
- 1/2 cup sour cream
- 1/4 cup buttermilk (* or 2% or whole milk)
- 3/4 cup unsalted butter (softened to room temperature)
- 3 1/2 cups sugar (powdered, sugar)
- 1 tsp. vanilla extract (omit if you want pure white frosting)
- 1/4 tsp. salt (to taste)
- 3 Tbsp. whipping cream
- food coloring (if desired, optional)
- sprinkles (for decorating)
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Reviews(1)
Josie G. 8 years ago
These cupcakes turned out great!!! I was super happy with the taste, texture, and the fluffyness. I doubled this recipe, and got 32 cupcakes. They rise a lot, so I probably could've filled them a little less and had more cupcakes. When they came out, I actually filled them with a chocolate mousse and then iced them using the Vanilla Buttercream. The Vanilla Buttercream was very good. I swear every time I walked by the bowl, I would eat some more :) I recommend these cupcakes because they are easy to make and very tasty!!