Christmas Cupcakes

To Make The Cupcakes:

Prep the oven and cupcake liners.

Heat oven to 350°F (180°C). Line two cupcake pans with about 16 liners total (or you can bake multiple batches with one pan).

Mix together the dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together cake flour, sugar, baking powder, baking soda and salt until combined.

Add the butter.

Add the butter (be sure that it is room temperature) and mix on medium-low speed for 3 minutes, scraping down the sides as needed. The batter should have a fine crumb texture.

Whisk together the wet ingredients.

In a separate small bowl, whisk together the eggs, sour cream, oil and vanilla extract until smooth.

Add the wet ingredients.

Add the egg mixture to the flour mixture and beat on medium-speed for 30 seconds, or until just combined. Reduce speed to low and gradually add the milk until it is just combined. The batter will be liquid.

Bake

Fill the cupcake liners so that they are just over halfway full. Bake for 14 to 16 minutes, or until a toothpick inserted in the middle comes out clean. Transfer the pan to a wire rack and let the cupcakes cool completely to room temperature.

To Make The Buttercream:

Beat the butter.

Add the butter to a large mixing bowl or the bowl of a stand mixer and beat on medium speed for 2 to 3 minutes until it is light and fluffy.

Add the remaining ingredients.

Add the powdered sugar, heavy cream and vanilla extract and beat on low speed for 1 minute until combined. Scrape down the sides of the bowl, then beat on medium speed for 2 more minutes until completely smooth.

Adjust consistency if needed.

If the buttercream seems too thin, add in 1 to 2 cups of additional powdered sugar and beat until smooth. If the buttercream seems too thick, add in 1 tablespoon of heavy cream (or more, if needed) and beat until smooth. See notes below for storage directions.