Holiday Sour Cream Vanilla Cupcakes

This fail-proof recipe is adapted from author Elinor Klivans’ book, “Cupcakes!” (Chronicle, 2005). Make sure to use a good quality vanilla extract so the flavor really stands out.

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup sugar
• 1/2 cup unsalted butter, at room temperature
• 1 1/2 teaspoons vanilla
• 1/2 cup sour cream
• Frosting:
• 1/2 cup unsalted butter, at room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 3 to 4 tablespoons milk
• Colored sprinkles of your choice

Preheat the oven to 350 degrees. Line a 12-muffin cupcake tin with paper cupcake liners.

Sift the dry ingredients onto a large piece of wax paper. Reserve.

In a large bowl with an electric mixer on medium speed, beat the eggs with the sugar until light and creamy, about 2 minutes. Add the butter and vanilla on low speed until well blended, about 1 minute. Mix in the flour mixture on low speed until blended, and then add the sour cream and beat until smooth and well blended.

Fill each liner with about 2 tablespoons of the batter. Bake the cupcakes until the center comes out clean and tops are firm, about 23 minutes. Cool the cupcakes in the tin for about 10 minutes. When cool, transfer them to a wire rack to cool to room temperature.

Meanwhile make the frosting: In a large bowl combine the butter, sugar and vanilla; using an electric mixer on low, beat the mixture until it begins to come together. Add enough milk and beat on low to make the frosting a creamy consistency.

When the cupcakes are at room temperature, frost each one by using a metal spatula and applying 1 1/2 to 2 tablespoons frosting on each cupcake, forming tiny peaks while turning the cupcake. Sprinkle with desired sprinkles. Place on a pretty platter and serve.

Makes 12 cupcakes.

Advance preparation: This may be prepared one day ahead, covered well and kept at room temperature.

Per serving: 404 calories; 19 g fat (12 g saturated fat; 42 percent calories from fat); 56 g carbohydrates; 83 mg cholesterol; 111 mg sodium; 3 g protein; 0.4 g fiber.