All American Vanilla Buttercream Cupcakes

Vanilla Cupcakes

1. Preheat the oven to 350°F and line 2 cupcake pans with a total of 15 liners, spreading them out in the pan.

2. In the bowl of a stand mixer, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt.

3. Cube the butter, then add it and the vegetable oil to the dry ingredients and mix using the paddle attachment on medium speed. Stop once the mixture resembles wet sand.

4. In a separate bowl or large liquid measuring cup, whisk the water and sour cream until smooth. Then, add the vinegar, eggs, egg yolk, and vanilla extract and whisk until smooth.

5. With the mixer running on low speed, slowly stream in the sour cream mixture until combined.

6. Do a final mix by hand to ensure the batter is mixed evenly.

7. Fill the cupcake liners half full, then bake at 350 for 15-16 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached. Let the cupcakes cool completely.

Vanilla American Buttercream

1. Beat the butter with the paddle attachment of your stand mixer on medium-high speed for 10 minutes. Every couple of minutes, scrape down the bottom and sides of the bowl.

2. Mix in the vanilla extract.

3. Add half of the powdered sugar (2% C) and mix on the lowest speed for 3 minutes.

4. Scrape down the bottom and sides of the bowl, then repeat with the remaining powdered sugar.

5. Add heavy cream 1 TBSP at a time until you reach your desired consistency.

6. Use a large round tip to pipe swirls of buttercream on top of the cooled cupcakes then top with patriotic sprinkles.