Vanilla Cupcakes
adapted Cupcake Project
Yield -17 standard cupcakes (24) (34)
1 cup sugar (1 1/2 cups) (2 cups)
1 3/4 cup cake flour (2 1/2 cups + 2 tablespoons) (3 ½ cups)
1 1/2 teaspoons baking powder (2 1/4 teaspoons) (3 teaspoons)
1/2 teaspoons baking soda (3/4 teaspoon) (1 teaspoon)
1/2 teaspoons salt (3/4 teaspoon) (1 teaspoon)
4 tablespoons unsalted butter, room temperature (6 tablespoons) (8 tablespoons)
2 eggs (3 eggs) (4 eggs)
1/3 cup non-fat Greek yogurt or sour cream (1/2 cup) (2/3 cup)
1/4 cup vegetable oil (6 tablespoons) (1/2 cup)
1 tablespoon vanilla (1 1/2 tablespoons) (2 tablespoons)
2/3 cup whole milk (1 cup) (1 1/3 cups)
Vanilla Frosting
Adapted from Butter Lane Cupcakes
1 pound (4 sticks) unsalted butter, room temperature
4 tablespoons cream cheese, room temperature
7 cups powdered sugar (a 2 pound bag minus 1/2 cup)
3 tablespoons vanilla
Beat the butter and cream cheese until light and creamy. Slowly add in the powdered sugar. Stop every once and awhile to scrape down the bowl and then beat on high speed for a few seconds. Add in the vanilla and beat again until well combined.