By: Liz Lewis

Vanilla, cream, butter, and sugar. Mixed all together and whipped until smooth. Pair these delicious buttercream vanilla cupcakes with a glass of buttery mom juice.

Ingredients For Buttercream and Cupcakes
  • 1 cup unsalted butter, softened to room temp
  • 4-5 cups confectioners sugar
  • ¼ cup heavy cream
  • 2 teaspoons vanilla extract
  • Salt, to taste

  • 1 1/3 cup all purpose flour
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½  cup sour cream

Step by Step Instructions

Step 1

Preheat oven to 350°F and add cupcake liners to a 12 count muffin tin. In a large bowl whisk together flour, baking powder, and salt. Set aside. Using a stand mixer with paddle attachment, beat in butter and sugar until fluffy.

Step 2

Add eggs one at a time. Next add sour cream and mix until combined. Slowly add dry ingredients to wet and mix until just combined. Be careful not to overmix the batter.

Step 3

Scoop into the prepared baking tin, filling each cupcake liner halfway. Bake at 350°F for 18-22 minutes. Let cool a few minutes before transferring to wire rack.

Step 4

While cupcakes are baking, make the buttercream. Beat butter on medium speed until creamy with a handheld or stand mixer with paddle attachment. Add 4 ½ cups confectioners sugar, heavy cream, and vanilla extract.

Step 5

Beat for 30 seconds on low speed before increasing to medium-high speed for 2 full minutes. Pipe or spread on your vanilla cupcakes. Decorate as desired.

More Pairing Recipes



©2020 Cream Family Wines  All Rights Reserved.