Sprinkles Vanilla Cupcakes with Vanilla Buttercream Frosting (Copycat Recipe)

Preheat the oven to 350 F. Line two 12-count standard-size muffin tins with 20 cupcake liners. If you prefer to make mini cakes, prep enough pans for 40. Set aside.

For the cupcakes:

Cream the unsalted butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light and fluffy. Add the eggs 1 at a time, then add the vanilla, almond extract, and sour cream and mix until combined.

In a separate bowl, sift together the flour, baking powder, baking soda and salt.

With the mixer on low, add the flour mixture into the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. Make sure no lumps remain in batter.

Divide batter among the 20 cupcake liners (or 40 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Remove pans from oven, set on a rack and allow to cool.

For the buttercream frosting:

Put slightly softened butter into a medium-sized bowl. Beat on medium speed with an electric or stand mixer, for about 3 minutes until smooth and creamy.

Add powdered sugar, milk, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more milk if mixture is too thick.

Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake.

Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.