The Most Awesome Vanilla (Cup)cake Ever!

Preheat oven to 350ºF. If making cupcakes, line about 30 muffin tins with paper liners (for cake, grease and line with parchment paper three 9-inch round cake pans).

In a medium-sized bowl, whisk together flour, baking powder, baking soda and salt.

In the bowl of your electric mixer, beat eggs and sugar until thick and creamy (about 2 minutes). Blend in vanilla, oil and sour cream. Add flour mixture and milk, alternating adding a little of each at a time, starting and finishing with flour.

Pour into your muffin tins filling each about 2/3 full. Bake cupcakes 18-19 minutes or until a toothpick inserted in the center of a cupcake comes out clean. For cakes, divide batter evenly among the three cake pans and bake for 25-35 minutes or until a toothpick inserted in center comes out clean.

Frost with your frosting of choice. I have made this with vanilla buttercream (classic combo), with lemon cream cheese frosting, with strawberry buttercream, with chocolate buttercream, with “magical” frosting, with Swiss meringue buttercream—they are delicious no matter what you top them with!

Much thanks for this recipe to my neighbor and friend, Lauren McIntyre!