Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vanilla Sour Cream Cupcakes (Small Batch) Recipe
    Lost? Site Map

    Vanilla Sour Cream Cupcakes (Small Batch)

    Vanilla Sour Cream Cupcakes (Small Batch). Photo by **Tinkerbell**

    1/2 Photos of Vanilla Sour Cream Cupcakes (Small Batch)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    **Tinkerbell**'s Note:

    My mom once received a small book with cupcake recipes along with a 6-cup silicone muffin pan as a gift. She made these delicious cupcakes and then shared the recipe with me. There are a lot of sour cream or vanilla cupcakes posted here, but not one is even close to this recipe. It can be made in either a silicone or metal pan. It can also easily be doubled or tripled to make larger batches. For the easy fudge frosting shown, check out Easiest Best Fudge Frosting by chef #971177.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Preheat oven to 350°. Line either a 6-cup silicone or metal pan with paper liners.
    2. 2
      In small bowl, whisk together the flour, baking powder and salt. Set aside.
    3. 3
      With mixer on medium speed, cream together the butter and sugar until light.
    4. 4
      Beat in the egg and vanilla until well blended.
    5. 5
      Gradually beat in half of the dry ingredients, then half of the sour cream. Repeat with the remaining dry ingredients and sour cream.
    6. 6
      Divide the batter evenly between the 6 prepared muffin cups.
    7. 7
      Bake at 350° F for 20-25 minutes or until the tops spring back when lightly tapped.
    8. 8
      Cool on wire rack for 10 minutes, then turn out cupcakes and cool completely on rack.

    Ratings & Reviews:

    • on January 25, 2011


      Aye-aie-aie! HELLO SALTY CUPCAKES. I do believe in order for this recipe to really turn out a good cupcake, the salt measurement needs to be reduced to AT LEAST 1/2 TSPN, if not 1/4TSPN. FAR TOO SALTY the way it is. Otherwise, the idea of a small batch of cupcakes is a good one...for those days when you don't want to make 12-24 and have half of them sitting around! :-)

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vanilla Sour Cream Cupcakes (Small Batch)

    Serving Size: 1 (434 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 252.9
    Calories from Fat 100
    Total Fat 11.1 g
    Saturated Fat 6.6 g
    Cholesterol 57.9 mg
    Sodium 471.8 mg
    Total Carbohydrate 35.1 g
    Dietary Fiber 0.3 g
    Sugars 17.2 g
    Protein 3.2 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites