Step 1

Preheat oven to 350F. Line a 12-count muffin pan with cupcake liners. Line a second muffin pan with 2 liners (this recipe will make 14 cupcakes). Set aside.

Step 2

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer), beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Add in the sour cream and mix until fully combined.

Step 4

Slowly add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.

Step 5

Scoop the batter into the cupcake liners, filling them a little over half way full. You should end up with exactly 14 cupcakes.

Step 6

Bake in separate batches at 350F for 18-22 minutes or until a wooden toothpick inserted into the center of the cupcake comes out clean.

Step 7

Remove from the oven and allow to cool for a couple of minutes. Remove all of the cupcakes from the pan and transfer to a wire rack to cool completely.

Step 8

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer) beat the butter on medium speed until smooth.

Step 9

Add in the confectioner's sugar and vanilla and mix on low until well combined. Slowly add in the heavy cream, increase the speed to medium-high, and mix for a few more minutes until the frosting is smooth and well combined.

Step 10

Frost the cooled cupcakes as desired.