These mini cupcakes are so soft and moist! They're easy to make (just 15 minutes!!), and you can color the batter and/or frosting to make them holiday and event appropriate!
Preheat oven to 350°F. Line a mini muffin pan with mini cupcake liners, set aside.
In a medium bowl whisk the cake flour, baking powder, salt, and granulated sugar.
In a large liquid measuring cup whisk the butter, egg, vanilla, vegetable oil, and sour cream. Whisk until smooth.
Pour the wet ingredients over the dry ingredients and mix until just combined and no flour streaks remain.
Fill the cupcake liners ¾ full. Bake for 10-12 minutes. You’ll know they’re done when you press on the center of the cupcake and it springs back.
Remove from the oven and let cupcakes cool in the pan for 5-10 minutes then transfer them to a cooling rack to cool completely before frosting.
Buttercream
Place butter in a stand mixer fitted with whisk attachment. Mix for 4 minutes. Add the powdered sugar, vanilla extract, pinch of salt and heavy cream and mix on medium speed for 4 minutes, stopping to scrape down the sides of the bowl halfway through. Add more heavy cream, if needed, to get your desired consistency.
Place frosting in piping bag and frost cupcakes as desired.