Sour Cream Cupcakes
Indulge in the tender, velvety goodness of Sour Cream Cupcakes, a dessert that strikes the perfect balance between light and decadent. These cupcakes are a dream come true for any baking enthusiast, with the addition of sour cream ensuring a moist crumb and rich flavor in every bite. Infused with fragrant vanilla, their fluffy texture comes together seamlessly thanks to a simple blend of pantry staples like all-purpose flour, baking powder, and softened butter. With just 15 minutes of prep time, this recipe is a breeze to whip up, making it ideal for birthdays, holidays, or everyday sweet cravings. Serve these cupcakes as they are or topped with your favorite frosting for an irresistible treat that’s sure to impress. Whether you're hosting a party or enjoying dessert at home, these Sour Cream Cupcakes are guaranteed to be a hit!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 units large eggs
- 2 teaspoons vanilla extract
- 0.75 cups sour cream
- 0.25 cups whole milk
Instructions
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and sugar at medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and wet ingredients (sour cream and milk), beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Evenly distribute the batter into the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, frost as desired and enjoy your delicious sour cream cupcakes!
Nutrition Facts
Calories |
2820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 88.1 g | 440% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 2192 mg | 95% | |
| Total Carbohydrate | 358.0 g | 130% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 216.0 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 411 mg | 32% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 466 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
