Best Vanilla Sour Cream Cupcakes Recipes

VANILLA SOUR CREAM CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, baking powder and salt in a large bowl. Set aside.
• Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
• One at a time, beat in the eggs, then slowly add the vanilla, milk and sour cream. Scrape down the sides of the mixer bowl as needed. With the mixer on medium speed, gradually add the flour mixture.
• Line a muffin tin with paper muffin cups. Fill the muffin cups about two-thirds of the way with batter.
• Bake for about 20 minutes, rotating the muffin tin halfway through and checking to make sure everything is going along great.
• The cupcakes are done when a toothpick inserted into the middle of a cake comes out clean. Remove from the oven and let cool completely on a wire rack, then frost with Cream Cheese Frosting and decorate with candy or sprinkles.
• Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy.

VANILLA SOUR CREAM CUPCAKES

Steps:

• Preheat oven to 350*.
• Line cupcake tins with baking papers.
• In a large mixing bowl, beat together the butter, eggs, sugar, vanilla and sour cream until smooth and creamy.
• Blend remaining dry ingredients together in a seperate bowl. Gradually beat this dry mixture into the creamed mixture.
• Beat until all is well blended.
• Fill cupcake liners 1/2-2/3 way full.
• Bake at 350 for 22-24 minutes or until toothpick tests clean.
• Allow to cool 15-20 minutes before icing with frosting/icing of choice.

VANILLA SOUR CREAM CUPCAKES (SMALL BATCH)

Steps:

• Preheat oven to 350°. Line either a 6-cup silicone or metal pan with paper liners.
• In small bowl, whisk together the flour, baking powder and salt. Set aside.
• With mixer on medium speed, cream together the butter and sugar until light.
• Beat in the egg and vanilla until well blended.
• Gradually beat in half of the dry ingredients, then half of the sour cream. Repeat with the remaining dry ingredients and sour cream.
• Divide the batter evenly between the 6 prepared muffin cups.
• Bake at 350° F for 20-25 minutes or until the tops spring back when lightly tapped.
• Cool on wire rack for 10 minutes, then turn out cupcakes and cool completely on rack.