Good Cakes and Bakes offering delicious cupcake bento boxes for Valentine's Day

Vanilla Cupcake Prep 25 minutes Cook 25 minutes Total 50 minutes Servings 12 cupcakes Calories 429 kcal Ingredient For the Cupcake • 1½ cups cake flour • ¾ cup granulated sugar • ½ teaspoon baking powder • ¼ teaspoon baking soda • ¼ teaspoon salt • ½ cup unsalted butter cubed and at room temperature • 1½ teaspoons vanilla extract • ½ cup whole milk room temperature and divide • 3 tablespoons sour cream room temperature • 1 egg room temperature • 1 egg white room temperature For the Vanilla Frosting • 1 cup unsalted butter, at room temperature • 2½ cups powdered sugar • 1 tablespoon vanilla extract Directions Make the Cupcakes: 1. Preheat oven to 350 degrees F. Line a standard muffin pan with paper cupcake liners. 2. Sift the cake our, sugar, baking powder, baking soda, and salt in a large mixing bowl. 3. In a medium bowl, whisk together ¼ cup of the milk, the sour cream, the egg, and the egg white; set aside. 4. Beat the dry ingredients on low speed for 15 seconds to combine. 5. Add the butter, vanilla, and remaining ¼ cup of the milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Scrape down the sides and bottom of the bowl. 6. With the mixer on medium speed, add the wet ingredients in 3 additions, beating for 15 seconds after each addition. Scrape down the sides of the bowl and beat for an additional 15 seconds. It’s okay if there are some lumps, do not overmix! 7. Divide the batter evenly between mufn cups. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool for 15 minutes in the pan, then turn out to a wire rack to cool completely. Make the Vanilla Frosting: 8. Using the whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. 9. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and uffy, about 2 minutes, scraping the bowl as needed. Frost cupcakes as desired. The cupcakes can be stored at room temperature in an airtight container for up to 4 days.