Averie Cooks

Cupcakes
-1 Preheat oven to 350F. Line a 12-count cupcake pan with liners; set aside.
-1 In a large bowl, whisk together flour, granulated sugar, baking powder, salt; set aside.
-1 In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
-1 Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth or your cupcakes will turn out tougher.
-1 Very gently stir in the patriotic jimmies or flat sprinkles, taking care not to overmix or they could bleed.
-1 Turn the batter out into prepared pan and bake for about 18 to 20 (start checking at 16 minutes), or until the centers are set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
-1 Place pan on a wire rack and allow the cupcakes to cool for about 10 minutes or until they are cool enough to remove from the pan; set them aside. While cupcakes cool, make the frosting.
Vanilla Buttercream Frosting
-1 To a large bowl, add the butter, milk, vanilla, optional salt, and beat together until smooth and fluffy, about 2 to 3 minutes.
-1 Slowly add the confectioners’ sugar while beating with a handheld electric mixer until smooth and fluffy, about 3 minutes.
-1 You can simply spoon the frosting onto the cupcakes but I prefer to pipe it on using a Wilton 1M star tip, coupler, and piping bag. Additionally, you can use store bought buttercream frosting in a tub if you don't want to make homemade frosting. You'll likely need two tubs.
-1 After the cupcakes have been frosted, top with patriotic jimmies or flat sprinkles.* (See Notes)