Yellow Sour Cream Cupcakes

This is a Food Network recipe by the Barefoot Contessa, Ina Garten. She called them "Flower Cupcakes" because she placed fresh flowers on the top of them.

• Ready In: 35 mins
• Yields: 20-24 cupcakes

Ingredients

• Cupcakes

• 18  tablespoons unsalted butter
• 3  cups sugar
• 6  extra large eggs (room temp)
• 1  cup sour cream (room temp)
• 1 1⁄2 teaspoons vanilla extract
• 3  cups all-purpose flour
• 1⁄3 cup cornstarch
• 1  teaspoon salt
• 1  teaspoon baking soda

• Cream Cheese Icing

• 1 1⁄2 cups unsalted butter (room temp)
• 2 (8 ounce) packages cream cheese (room temp)
• 3⁄4 lb  sifted confectioners' sugar
• 1 1⁄4 teaspoons vanilla extract

Directions

1. Preheat oven to 350° and insert paper liners in muffin tins.
2. Cream butter and sugar until light and fluffy, then add eggs two at a time on medium speed of electric mixer.
3. Add sour cream and vanilla.
4. Sift together dry ingredients and with mixer on low speed, add to the butter mixture.
5. Mix just until combined.
6. Fill cupcake liners 3/4 full with batter and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
7. Cool to room temperature on a wire rack.
8. For icing, mix together butter, cream cheese, sugar and vanilla at low speed of electric mixer until smooth.
9. Spread frosting generously on each cupcake.