Sour Cream Vanilla Cupcakes
There’s something undeniably delightful about a well-made cupcake, and these Sour Cream Vanilla Cupcakes take the cake—literally! Moist, fluffy, and bursting with vanilla flavor, these cupcakes are perfect for any occasion, from birthday celebrations to cozy afternoons with friends. The secret ingredient? Sour cream. It adds an incredible richness and moisture that will keep your cupcakes tender and soft. So, let’s get baking!
Why It Works Every Time
The beauty of these Sour Cream Vanilla Cupcakes lies in the combination of ingredients. The sour cream not only enhances the flavor but also contributes to the overall texture, making each bite melt in your mouth. By creaming the butter and sugar together until light and fluffy, you’re incorporating air that gives these cupcakes their rise. The addition of both baking powder and baking soda ensures that they rise perfectly, while the touch of dried vanilla beans adds an aromatic depth that elevates the humble vanilla flavor to new heights.
Ingredients at a Glance
- 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
Gear Up: What to Grab
- Mixing bowls – for combining ingredients.
- Electric mixer – for easy creaming and mixing.
- Cupcake liners – for easy cleanup and presentation.
- Cupcake pan – to bake your delicious creations.
- Measuring cups and spoons – precision is key in baking!
Sour Cream Vanilla Cupcakes — Do This Next
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Line a cupcake pan with liners and set aside.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer until the mixture is light and fluffy—about 3-5 minutes.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and dried vanilla beans, mixing until fully incorporated.
Step 4: Mix in Sour Cream and Milk
Add the sour cream and milk to the mixture, stirring gently until everything is well combined.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix; a few flour streaks are perfectly fine.
Step 7: Fill Cupcake Liners
Using a scoop or spoon, fill each cupcake liner about two-thirds full with batter.
Step 8: Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 10: Make the Frosting
In a mixing bowl, beat together the softened butter and powdered sugar. Add 1-2 tablespoons of milk and the vanilla, mixing until you reach a smooth and creamy consistency. Adjust with more milk if necessary.
Step 11: Frost the Cupcakes
Once the cupcakes are completely cool, frost them with your desired amount of frosting. You can use a piping bag for a fancy touch or simply spread it on with a knife.
Better Choices & Swaps
- For a healthier option, consider using Greek yogurt instead of sour cream in the cupcake batter.
- If you want to add a bit of zest, lemon zest can be a delightful addition to the batter.
- Swap out half of the all-purpose flour for whole wheat flour for a nuttier flavor and added nutrition.
- Try using coconut milk instead of regular milk for a subtle tropical twist.
Steer Clear of These
- Do not use cold butter or eggs; room temperature ingredients combine better, leading to a lighter cupcake.
- Avoid overmixing the batter, as this can result in dense cupcakes.
- Steer clear of using expired baking powder or baking soda, as they are crucial for the rise.
Leftovers & Meal Prep
These Sour Cream Vanilla Cupcakes can be stored in an airtight container at room temperature for up to three days. For longer storage, consider refrigerating them, where they will stay fresh for about a week. You can also freeze the unfrosted cupcakes for up to three months. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe bag.
Handy Q&A
Can I use a different flavor of extract?
Absolutely! Feel free to experiment with different extracts, such as almond or lemon, to give your cupcakes a unique twist.
What if I don’t have dried vanilla beans?
If you don’t have dried vanilla beans on hand, you can simply increase the amount of vanilla extract to 2 teaspoons for that extra flavor.
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance. Just store them in an airtight container until you’re ready to frost and serve.
What can I do with leftover frosting?
You can store leftover frosting in the refrigerator for up to two weeks. Use it later to frost cookies, or even enjoy it straight from the bowl—it’s delicious!
Before You Go
These Sour Cream Vanilla Cupcakes are more than just a treat; they’re a testament to the joy of baking. With their tender crumb and rich flavor, they’re sure to impress anyone fortunate enough to taste them. Whether you’ll be sharing them at a party or enjoying them with a cup of coffee, these cupcakes are bound to be a hit. So gather your ingredients, roll up your sleeves, and dive into the wonderful world of cupcake baking! Enjoy every delightful bite!
Sour Cream Vanilla Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a cupcake pan with liners and set aside.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer until the mixture is light and fluffy—about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and dried vanilla beans, mixing until fully incorporated.
- Add the sour cream and milk to the mixture, stirring gently until everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix; a few flour streaks are perfectly fine.
- Using a scoop or spoon, fill each cupcake liner about two-thirds full with batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- In a mixing bowl, beat together the softened butter and powdered sugar. Add 1-2 tablespoons of milk and the vanilla, mixing until you reach a smooth and creamy consistency. Adjust with more milk if necessary.
- Once the cupcakes are completely cool, frost them with your desired amount of frosting. You can use a piping bag for a fancy touch or simply spread it on with a knife.
Notes
- For a healthier option, consider using Greek yogurt instead of sour cream.
- Lemon zest can be a delightful addition to the batter.
- Swap out half of the all-purpose flour for whole wheat flour for added nutrition.
