1 3/4 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, softened to room temperature
2 eggs
1/3 cup sour cream
1/4 cup coconut oil, melted
1 tsp vanilla extract
2/3 cups whole milk
1. Preheat the oven to 350F. Line a cupcake pan with liners.
2. In a large mixing bowl, mix together flour, sugar, baking powder, baking soda, and salt. Set aside.
3. Add butter and mix until incorporated. It will have a very fine crumb texture.
4. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
5. Add the egg mixture to the flour mixture and mix until just combined.
6. Slowly add milk and mix until just combined. The batter will be liquid.
7. Divide the batter between 12 muffin cups.
8. Bake for 15 to 20 minutes, or until a tester comes out clean.
9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.
https://www.cupcakeproject.com/best-vanilla-cupcake-recipe/#recipe
