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Sour Cream Vanilla Cupcakes

Soft and moist, these Sour Cream Vanilla Cupcakes are topped with creamy vanilla frosting! These are for all you vanilla lovers out there!

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 30 mins
Servings: 18 cupcakes
Calories: 379 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.
  2. 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.
  3. In a separate bowl, whisk together all dry ingredients.
  4. 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.
  5. 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.
  6. 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

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

% 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.