The texture of these cupcakes was incredible. They were impossibly moist and dense in the most enjoyable way. They had the texture of pound cake but were still somehow delicate. A combination of both sour cream and vegetable oil made the cake an absolute dream to eat and kept them moist for days, making them a great make-ahead option. The frosting was also spot-on — the addition of salt kept it from tasting too sweet.

If you’re looking for a classic, quality cupcake recipe that mimics the texture of pound cake, this is a great choice. It’s not as light as some of the other recipes, but it’s delicious in its own way.

Ingredients

• 2/3 cup vegetable oil
• 1/3 cup unsalted butter room temperature
• 1 1/2 cup granulated sugar
• 3 large eggs
• 2 3/4 cup all purpose flour sifted
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/4 cup sour cream room temperature
• 1/3 cup whole milk or another milk of your choice
• 1 Tablespoon vanilla extract or vanilla paste for a deep vanilla flavor
• 1 recipe Grandbaby Cakes’ American Buttercream Frosting  

Procedure

1. Start by preheating your oven to 325°F then place paper liners in 2 12-cup muffin pans. You will need 4 more so you can wait until a batch of cupcakes bake before lining with the remaining ones.
2. In your mixer bowl, add oil and butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy. Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
3. Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add baking powder, salt and baking soda. Be careful not to over beat.
4. Lastly, add sour cream, milk, and vanilla extract, scrape down sides and mix until just combined and turn off mixer.
5. Scoop batter into liners 3/4s full and bake for 16-19 minutes (mine bake in about 18 minutes) or until a toothpick inserted into the center comes out mostly clean. They should be completely set in the center.
6. Remove from oven and allow to cool to room temperature before frosting.

Cook’s Notes

• Measure the Flour Correctly! The most common mistake made in cupcake baking is adding too much flour. Use the spoon and level method for consistent, exact results. Fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. 
• Use Good Vanilla. You can use cheap flour, sour cream, milk, and even butter but you just have to use good vanilla for this recipe. Good quality vanilla is fresher, more aromatic and flavorful. Bonus points if you use vanilla bean paste! 
• Don’t Forget the Cupcake Liners. I hate when cupcakes stick to the pan! To avoid that, I choose to use cupcake liners. If that’s not your jam, be sure to thoroughly grease and flour the pan. 
• Completely Cool Before Frosting. If you try to frost your cupcakes while they’re still warm, the frosting will melt and you’ll have a soupy-sticky mess. Allow the cupcakes to come to room temperature before smothering them with frosting.