Instructions

1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with cupcake liners.
2. In a large mixing bowl, beat butter, sugar and vanilla together using an electric mixer until pale and creamy. Add egg and beat briefly until combined. In a separate bowl, sift together flour, baking powder and salt.
3. Add half the flour mixture and all the milk and slowly mix together on a low speed. Add the rest of the flour and the sour cream and mix briefly until smooth and creamy. The mixture will be thick.
4. Spoon out the cake batter into your prepared liners and bake in the oven for approximately 18-20 minutes or until golden. Leave to cool completely on a wire rack.
5. To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add vanilla. Add sugar, 1 cup at a time, and continue to beat until smooth. Add milk and beat briefly.
6. Transfer frosting to piping bag fitted with a large round tip. Pipe frosting onto cupcakes. Decorate with sprinkles.