Vanilla Cupcakes with Chocolate Buttercream Frosting

Moist and Delicious Vanilla Cupcakes you won't be able to resist!

YUMMY!!!!!!!!!!!!!!

12 cupcakes:

1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract

1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

Chocolate Buttercream Frosting

yield: enough for 12 cupcakes

1/2 cup butter at room temperature

2 Tablespoons vegetable shortening

1/2 cup cocoa powder

1 teaspoon vanilla extract

2 cups confectioners sugar

2-4 tablespoons milk

1.  In a large bowl, cream together the butter, shortening, vanilla, and cocoa powder

2.  Blend in the sugar in two batches, beating well after each addition

3.  Beat in the milk, adding until desired consistency is reached and continue mixing on medium high speed until light and fluffy.