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Preheat oven to 350 degrees and line a 12-cup muffin tin with cupcake liners. Set aside.
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With a mixer, cream butter until light and fluffy, about 1-2 minutes. Add in granulated sugar, and cream the mixture until well combined.
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Add in eggs one at a time, beating well after each addition.
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In a separate bowl, sift together all purpose flour, corn starch, baking powder, baking soda and salt.
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Alternately, add dry ingredients and 1/2 cup cereal milk to the butter mixture, beginning and ending with dry ingredients. Mix batter until just combined (over mixing cupcake batter can yield dry and crumbly cupcakes).
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Mix in vanilla extract and sour cream.
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Divide batter evenly into cupcake liners, filling each about 2/3 of the way full (you will have enough batter for 12-15 cupcakes, depending upon the size of your muffin tin).
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Bake for about 18-20 minutes, or until a toothpick comes out clean.