Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Combine Dry Ingredients: In a large bowl, combine the white cake mix and the dry vanilla pudding mix. Whisk to ensure they are evenly distributed.
Add Wet Ingredients: Add the eggs, vegetable oil, milk, and sour cream to the bowl.
Mix: Beat with an electric mixer on low speed for 30 seconds to combine, then increase the speed to medium and beat for 2 minutes. The batter will be thick and smooth.
Fill Cupcake Liners: Fill each cupcake liner about 2/3 full.
Bake: Bake for 15-18 minutes, or until a wooden skewer inserted into the center comes out clean. The cupcakes should be lightly golden.
Cool: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely before frosting.
Vanilla Buttercream Frosting Instructions:
Cream Butter: In a large bowl, cream together the softened butter with an electric mixer until light and fluffy (about 3-5 minutes).
Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined.
Add Liquid and Vanilla: Add the milk or heavy cream and vanilla extract. Beat until smooth and creamy. If the frosting is too thick, add a little more milk/cream. If it’s too thin, add a little more powdered sugar.
Add Salt: Add a pinch of salt to balance the sweetness.
Cream Cheese Frosting Instructions:
