Small Batch Yellow Cupcake

INGREDIENTS

• 3 Tbsp salted butter softened
• 1/3 cup granulated sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1/2 tsp baking powder
• pinch of salt
• 2 Tbsp sour cream
• 1/2 cup all purpose flour

Buttercream

• 1/4 cup salted butter softened
• 1/4 tsp vanilla extract
• 1/4 tsp almond extract
• 1 1/2 -2 cups powdered sugar
• 1-2 Tbsp cream or milk

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Cream butter and sugar together in a bowl. Mix until light and fluffy.
3. Add in egg and extracts. Can use all vanilla if you prefer.
4. Add in sour cream and mix to combine.
5. Add in flour, salt and baking powder, stir just until combined.
6. Use a 1/3 cup scoop and fill a muffin tin 2/3 full. I prefer to use a cupcake liner. If not, be sure and spray the muffin tin with baking spray.
7. Bake for 19-21 minutes or until a toothpick comes out clean.

Buttercream Frosting

1. Cream butter and add in extract.
2. Add in powdered sugar and enough milk or cream to make a nice spreading consistency.

NOTES

• With small batch baking be sure and very accurate with your measuring. A little bit too much or too little can make a difference.
• Don’t overmix. There isn’t a lot of batter so overmixing it can make for a tough cupcake. Mix just until dry ingredients are incorporated.
• These cupcakes do not need to be store in the refrigerator but can be stored in an airtight container at room temperature for 5-7 days Be sure to store in a deep container so it doesn’t smash your frosting.