Preheat oven to 350 degrees. Line cupcake pan with paper liners.
Beat sugar, cake flour, baking powder, baking soda, and salt in a mixing bowl with an electric mixer for about 1 1/2 minutes or until well mixed.
Add butter, mixing on medium to low speed for 2 additional minutes or until batter has an appearance of small crumbly pieces.
Whisk eggs, sour cream, and vanilla together until texture is smooth.
Pour the liquid mixture in with the dry ingredients, beating until combined on medium speed.
Reduce speed to low while gradually adding milk to the above mixture. Batter may be thin and watery.
Spoon batter into paper liners until 2/3 of the way filled.
Bake on 350 degrees for 18-20 minutes or until an inserted toothpick comes out clean.
Take out of oven and cool for 5-10 minutes while still in cupcake pan.
Transfer the cupcakes to a wire rack to cool completely.
Once completely cooled, use a small spoon to dig a hole in the center of each cupcake.
Grass Frosting Directions:
Cream butter and powdered sugar until light and creamy. If it doesn’t cream add several drops of the heavy whipping cream until it creams.
Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then add more powdered sugar 1/2 cup at a time.
Add several drops of green gel food coloring to achieve the appropriate color. Mix well to blend color throughout frosting.
Scoop frosting into a pastry bag with a flower tip.
Twist the open end of the pastry bag to push the frosting to the tip.
Start by frosting on the outside edge of the cupcake working in towards the center.
Frost around the hole in the center of the cupcake.
Place a peep into the hole so that its head sticks out of the cupcake.
Position a couple flower decorations on the frosted cupcake.