Easy Vanilla Cupcakes

Source: Adriennes cupcake book

1 box white or yellow cake mix
1 cup sour cream or plain greek yogurt
3 eggs
1/2 cup canola oil
1 tsp vanilla
1 tsp almond extract

Preheat oven 350. Line muffin tin
Combine all ingredients in large bowl beat for 30 seconds on med or until mix is moistened. Increase speed to high and beat for 3 minutes. Divide batter into muffin tins.
Bake 15-18 minutes.

Frosting

Marshmellow
3/4 cup butter room temp
3/4 cup powdered sugar
1 tsp vanilla
1 7oz container marshmallow cream
3-5 T milk or cream as needed

Beat butter sugar and vanilla until creamy and smooth. Stand mixer with paddle works best. Add marshmallow cream and blend. Add milk 1 T at a time. Continue beating on high speed until mix comes back to smooth and fluffy consistency.


Chocolate

1/2 cup melted butter
1/4 cup plus 2T unsweetened cocoa powder
1 pound powdered sugar
1/4 cup plus 2 T evaporated milk
1 tsp vanilla

Beat until light and fluffy!


ButterCream Simply

1 cup unsalted butter
1 pinch of salt
3 cups powdered sugar
4-6 T cream or milk
1 1/2 tsp vanilla

Beat butter until smooth and creamy about 1 minute. Add butter to powdered sugar. Beat on low until combined then med high for a full minute. Reduce speed and add milk 1 T at a time, beating well after had addition util consistency is reached. Beat on med high until light and fluffy.

Chocolate Buttercream
Add 1/3-1/2 cup unseated cocoa powder to taste and additional cream as needed!