Tags: dessert - cupcakes - vegetarian
Active Time: 20 minutes
Passive Time: 10 minutes
Serves: 14

Light fluffy cupcakes that work at 5000 feet

• Flour: 165g (1 1/3 cups)
• Baking powder: 1.25 tsp
• Salt: 1/2 tsp
  
  
• Unsalted butter: 1/2 cup, softened
• Sugar: 200g (1 cup)
  
  
• Eggs: 2
  
  
• Vanilla extract: 2 tsp
  
  
• Full fat sour cream: 120g (1/2 cup)

• To turn these into chocolate cupcakes, replace 20g sour cream with 20 g whole milk and add 1/4 cup Dutch process cocoa powder
• I haven't tested these at sea level but the recipe wasn't specifically designed for high altitude so they should work fine
• These go well with chocolate buttercream, among other frostings

1. Preheat oven to 350F. Line cupcake tins with 14 lines (this recipe should make exactly 14 cupcakes)
2. In a large bowl, whisk together the flour, baking powder, and salt; set aside
3. In a stand mixer, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time. Add vanilla next, then sour cream; mix until fully combined
4. Slowly add dry ingredients into wet - mix until just combined, don't over mix the batter
5. Scoop batter into cupcake liners, filling a little over half way - you should end up with exactly 14 cupcakes
6. Bake for 18-22 minutes until cake tester comes out clean
7. Remove from oven and allow to cool for a couple of minutes. Remove from pan to wire rack and allow to cool completely
8. Frost as desired