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Homemade Sour Cream Vanilla Cupcakes photo

Sour Cream Vanilla Cupcakes

These Sour Cream Vanilla Cupcakes are incredibly moist and bursting with rich vanilla flavor!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 3/4 cup unsalted butter (at room temperature, 1 1/2 sticks)
  • 1 1/2 cups granulated sugar
  • 3 large 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 (for frosting)
  • 1 teaspoon vanilla (for frosting)

Equipment

  • Mixing bowls
  • Electric mixer
  • Cupcake pan
  • Cupcake liners
  • Measuring cups and spoons
  • Cooling rack

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line a cupcake pan with cupcake liners.
  3. Step 3: In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes.
  4. Step 4: Add the eggs one at a time, mixing well after each addition.
  5. Step 5: Stir in the vanilla extract and dried vanilla beans.
  6. Step 6: Add the sour cream and milk, beating until well combined.
  7. Step 7: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  8. Step 8: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  9. Step 9: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
  10. Step 10: Bake for 18-20 minutes, or until a toothpick comes out clean.
  11. Step 11: Let the cupcakes cool in the pan for about 5 minutes, then transfer to a cooling rack.
  12. Step 12: For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar.
  13. Step 13: Add milk and vanilla until you reach the desired consistency for frosting.
  14. Step 14: Frost the cooled cupcakes with the prepared frosting.

Notes

  • Ensure all ingredients are at room temperature for the best results.
  • For lighter cupcakes, substitute half of the flour with cake flour.
  • Store cupcakes in an airtight container at room temperature for up to 3 days.