Moist Vanilla Cupcakes with Oil

Preheat

1.Preheat the oven to 350°F/180°C, line a 12-well cupcake pan with cupcake liners, and set it aside.

Whisk

1.Whisk the cake flour, sugar, baking powder, and salt together in a large mixing bowl until evenly combined.

2.Add oil, sour cream, eggs, and vanilla to a separate bowl. Whisk together until smooth and then whisk in water.

Mix

1.Pour the wet ingredients into the bowl of dry ingredients. Mix until combined.

Fill

1.Evenly distribute the cupcake batter between 12 cupcake liners, filling each 2/3 full. Do not overfill.

Bake

1.Bake the cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Cool

1.Remove from the oven and let the cupcakes cool in the pan for 5-10 minutes. Transfer to a wire rack and cool completely before adding frosting.

Beat

1.Beat softened butter in a large mixing bowl with a hand mixer or stand mixer on medium high speed until smooth and creamy.

Mix

1.Gradually add the powdered sugar 1 cup at a time, mixing on low until fully combined. Then mix in the vanilla and salt, beating until light and fluffy.

Pipe

1.Fit a piping bag with a large tip and fill it with buttercream. Pipe a swirl on each cupcake, decorate with sprinkles if desired, and enjoy!