Sour Cream Vanilla Cupcakes
User Reviews
4.4
33 reviews
Good
Sour Cream Vanilla Cupcakes
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Soft and moist, these Sour Cream Vanilla Cupcakes are topped with creamy vanilla frosting! These are for all you vanilla lovers out there!
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Ingredients
- 3/4 cup unsalted butter at room temperature, 1 1/2 sticks
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon dried vanilla beans*
- 1 cup sour cream
- 1/4 cup milk
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the frosting:
- 1/2 cup softened butter
- 1 lb powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla
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Instructions
- Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.
- In a large bowl, cream butter and sugar together until light and fluffy, about 4 minutes. Add eggs in 1 at a time until each is incorporated. Then add in vanilla, vanilla beans, sour cream and milk. Scrape sides and then mix again briefly.
- In a separate bowl, whisk together all dry ingredients.
- Add in dry ingredients little by little until everything is just incorporated. Mix the batter by hand using a spatula to ensure it is completely mixed.
- Scoop batter into each cup so it's 3/4 full. Bake 25-30 minutes or until they are very lightly golden on top and toothpick comes out clean when inserted. Set aside to cool completely.
- For the frosting, mix butter and powdered sugar together on low speed. Gradually add in vanilla and just enough milk to make frosting smooth and spreadable. Whip 3 minutes to make it light and fluffy.
Notes
- *I use dried vanilla beans from Williams Sonoma. Feel free to substitute vanilla bean paste or the seeds scraped from a vanilla bean.
- *I use dried vanilla beans from Williams Sonoma. Feel free to substitute vanilla bean paste or the seeds scraped from a vanilla bean.
- **If you want to pipe your frosting like in the pictures, double the frosting recipe. If you're using a knife to spread the frosting, the recipe listed will be enough.
- **If you want to pipe your frosting like in the pictures, double the frosting recipe. If you're using a knife to spread the frosting, the recipe listed will be enough.
- Recipe based on this muffin recipe from Ina Garten with a few minor changes.
- Recipe based on this muffin recipe from Ina Garten with a few minor changes.
Nutrition Information
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Calories
379kcal
(19%)
Carbohydrates
56g
(19%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Cholesterol
68mg
(23%)
Sodium
165mg
(7%)
Potassium
98mg
(3%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Vitamin A
519IU
(10%)
Vitamin C
1mg
(1%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cupcakes
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 165mg | 7% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 519IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
33 reviews
Good
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