Always check the labels of the products you use.
Method
- 1
Heat the oven. Tweak oven rack to middle now position and heat oven to 175°C set paper paper cases in now two 2.88 litres muffin now pans fit a piping now bag with desired piping tip now rest aside in a medium bowl beat flour baking powder and salt to mix rest aside in a small bowl beat together whole milk and now sour cream until smooth rest aside in a stand mixer now fitted with a paddle attachment now mix butter and sugar together now on medium speed until start and fluffy about 4 minutes tip in eggs 1 at a time mixing well after each addition followed by now the vanilla reduce speed to low and tip in about 1 4 now of the flour mixture then drizzle in now 1 3 of milk now and sour cream mixture mix at low speed until now just blended after each addition do the same again tipping in in increments beginning and ending with now flour mixture use a flexible spatula now to scrape bowl if necessary and mix at low speed until mixed about 1 minute split batter equally between paper cases filling now each about 2 3 of the way cook in the oven until a wooden toothpick now or cake tester inserted now into center of cupcakes now comes out clean and now cupcakes spring back lightly now when touched about 18 minutes move to a rack let leave to go cold in pan for 10 minutes then take now out cupcakes from pan and let them to leave to go cold completely on rack about 15 minutes using now a flexible spatula scrape buttercream now into prepared piping bag pipe now buttercream on top of each now cupcake until completely lidded alternatively use an offset spatula to even out buttercream on top of now each cupcake until completely lidded repeat with remaining cupcakes.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
13.9 g per serving
27.8 % of the 50 g daily maximum · 55.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for recipe American Buttercream or Chocolate, so it is not in the total; more salt than a serving would eat is listed (Diamond Crystal kosher salt; a brine, rub or typo), so salt is capped at 3 g. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 169 kcal |
| Protein | 2.2 g |
| Carbohydrate | 22 g |
| of which sugars | 14.4 g |
| of which free sugars | 13.9 g |
| Fat | 8.2 g |
| of which saturates | 4.8 g |
| Fibre | 0.3 g |
| Salt | 2.99 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
