Preheat your oven to 350 degrees.

Into your stand mixer bowl, or large bowl if using a hand mixer, add your butter. Mix at a medium to high speed for about 30 seconds until your butter is lightened in color and fluffy.

Then, add in your sour cream. Continue to mix at a medium speed until fully incorporated. Scrape down the sides of your bowl and mixer attachment using a spatula.

Add in your granulated sugar, and continue mixing for a minute or two until completely combined.

Next, add in one egg in addition to your vanilla and butter extracts. Mix at a medium speed and add in your second egg once the first is fully incorporated. Scrape down the sides of your bowl and mixer attachment and continue to mix for another minute or so.

Add in your dry ingredients - flour, baking powder and salt. Mix at the lowest speed until smooth, pausing partway through to scrape down your bowl and mixer and mixing only as long as necessary.

Prepare your pan with butter first then sugar, and fill with your batter. If making a 9" round cake, use your fingers to coat your pan with about 1 tablespoon of room temperature butter, being sure to reach into the edges and getting even coverage across. Sprinkle 2 tablespoons of your sugar of choice onto the pan, tapping to coat the sugar evenly across. Dollop all of your cake batter in and spread evenly across. Then sprinkle with an additional tablespoon of sugar across the top.

If making cupcakes, coat 15 cups in your cupcake pan evenly with butter using your fingers, and then coat each cup with ½ teaspoon of your sugar of choice, being sure to coat the bottom and sides of each cup. Then fill each cup with about 3 tablespoons of cake batter and spread the tops carefully. Do not add any sugar on top.

Once prepared, bake your round cake for about 35-40 minutes or your cupcakes for about 25-30 minutes.

Allow your cake to cool, and then after about 15 minutes carefully run a knife around the edges of your cake or cupcakes to loosen from the pan. Allow to cool in your pan a bit longer, until you can slice or remove from your cupcake tin easily - and enjoy!

You can enjoy your cake right away while still slightly warm, ideally with a scoop of ice cream or whipped cream! You can also store your cake in the fridge for about 5 days or freeze, and reheat later on to enjoy any time.