Ingredients:

  • 125g all-purpose flour
  • 100g granulated sugar
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 57g unsalted butter, melted
  • 1 large egg, room temperature
  • 60g full-fat sour cream
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
  • 115g unsalted butter, softened
  • 240g powdered sugar, sifted
  • 1.5 tbsp heavy cream
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 350°F and line a 24-count mini muffin pan with paper liners.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt to ensure aeration and remove clumps.
  3. Create a well in the center of the dry ingredients and pour in the melted butter, egg, sour cream, milk, and vanilla extract.
  4. Whisk gently from the center outward until just combined and glossy. Avoid overmixing to keep the texture light.
  5. Using a 1-tablespoon cookie scoop, fill each liner about 2/3 full to allow for the bakery dome to form.
  6. Bake for 12 minutes until the tops lightly spring back when touched.
  7. In a separate bowl, cream 115g softened butter with 240g powdered sugar, heavy cream, and a pinch of salt until smooth; pipe onto cooled cupcakes.