Ingredients
Scale
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup (120 ml) milk
- 1/4 cup (60 ml) sour cream (optional)
- For frosting: 1 cup (225 g) unsalted butter, softened
- 3–4 cups (360–480 g) powdered sugar
- 2–3 tbsp milk or cream
- Gel food coloring and edible Dumbo toppers (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
- Whisk flour, baking powder, and salt; set aside.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
- Alternately add dry ingredients and milk, beginning and ending with dry ingredients. Mix until just combined.
- Fill liners 2/3 full and bake 15–18 minutes until a toothpick comes out clean. Cool completely.
- Beat frosting ingredients until smooth. Color as desired and frost cupcakes. Add toppers if using.
Notes
- Make cupcakes ahead and cool completely before frosting.
- Use room-temperature ingredients for a smoother batter.
- Decorate with Dumbo toppers or edible ears for a playful look.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 230 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 60 mg
