Vanilla Sour Cream Cupcakes (Small Batch)

READY IN: 35mins
Recipe by Tinkerbell

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.

Top Review by mizboxster

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! :-)

Ingredients Nutrition


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

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