To make vanilla cupcakes:

• In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside
• In a smaller bowl, whisk together the sour cream and whole milk. Set aside.
• Place the butter in the bowl of a stand (or a handheld mixer) and beat the butter using the paddle attachment on high speed for 4 to 5 minutes until pale in color and light and fluffy.
• Add the granulated sugar and continue to mix on high speed for an additional 2 minutes.
• Add the eggs one at a time beating after each addition. Mix in the vanilla extract.
• Gently fold in the reserved flour mixture in three additions, alternating with the sour cream mixture. It is very important not to overmix your batter.
• Line two 12-cup cupcake pans with liners and using a large (3 tablespoon) scoop, fill each cupcake liner two-thirds full.
• Place the cupcake pans on the middle rack of the oven and bake for 12 to 14 minutes or until a toothpick inserted into the center comes out free of batter.
• Remove your cupcake pans from the oven and place them on a wire rack to cool then frost as desired.