Yellow Sour Cream Cupcakes
Indulge in the soft, moist decadence of Yellow Sour Cream Cupcakes, a classic dessert with a tangy twist that will elevate your baking game. Perfectly golden and fluffy, these cupcakes feature a rich addition of sour cream, which brings both moisture and a subtle tang, perfectly complementing their vanilla-infused flavor. With a quick 15-minute prep time and just 18 minutes in the oven, they’re a simple yet impressive treat for any occasion. Balanced by the creaminess of whole milk and the buttery richness of softened butter, these cupcakes are the ideal blank canvas for your favorite frosting and decorations. Whether served at birthday parties or enjoyed as a weekday indulgence, these easy-to-make cupcakes are guaranteed to delight. (Keywords: yellow cupcakes, sour cream cupcakes, moist cupcakes recipe, vanilla cupcakes, easy cupcake recipe)
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons kosher salt
- 0.5 cups unsalted butter, softened
- 1 cup granulated sugar
- 2 pieces 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) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low and add the sour cream, mixing until fully incorporated.
Alternate adding the dry ingredients and the milk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Frost and decorate as desired before serving.
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 88.1 g | 440% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 1435 mg | 62% | |
| Total Carbohydrate | 158.0 g | 57% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 16.0 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.
