Ingredients
Cupcakes:
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 3/4 cup 1 1/2 sticks unsalted butter, softened
- 3 large egg whites at room temperature
- 1 tablespoon pure vanilla extract
- 1/2 cup full-fat sour cream at room temperature
- 1/2 cup whole milk at room temperature
Frosting:
- 1 cup 2 sticks unsalted butter, softened
- 4 cups powdered sugar
- 3 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon kosher salt
- green food coloring
Instructions
To make cupcakes:
- Preheat oven to 350 F and arrange rack in center of oven. Line 12-cup muffin tin with paper liners. In medium bowl, whisk flour, baking powder, baking soda and salt.
- In large bowl, using handheld mixer on medium-high speed, beat granulated sugar and butter until light and fluffy, 3-4 minutes. Add egg whites and vanilla; beat until smooth, about 2 minutes. Add sour cream and beat until combined.
- Add half of dry ingredients to wet ingredients. Beat on low until incorporated. Add milk and beat to combine. Add remaining dry ingredients and beat until combined.
- Add batter to liners until three-quarters full. Bake 19-22 minutes, until slightly golden on top.
- Remove cupcakes from pan and cool completely.
To make frosting:
- In large bowl, using handheld mixer on medium-high speed, beat butter until fluffy. Add powdered sugar and beat until combined. Add heavy cream, vanilla and salt; beat until combined. Mix in green food coloring.
- Transfer frosting to piping bag and pipe frosting onto cupcakes.