Yellow Sour Cream Cupcakes

Total Time
35mins
Prep 15 mins
Cook 20 mins

This is a Food Network recipe by the Barefoot Contessa, Ina Garten. She called them "Flower Cupcakes" because she placed fresh flowers on the top of them.

Ingredients Nutrition

Directions

  1. Preheat oven to 350° and insert paper liners in muffin tins.
  2. Cream butter and sugar until light and fluffy, then add eggs two at a time on medium speed of electric mixer.
  3. Add sour cream and vanilla.
  4. Sift together dry ingredients and with mixer on low speed, add to the butter mixture.
  5. Mix just until combined.
  6. Fill cupcake liners 3/4 full with batter and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool to room temperature on a wire rack.
  8. For icing, mix together butter, cream cheese, sugar and vanilla at low speed of electric mixer until smooth.
  9. Spread frosting generously on each cupcake.
Most Helpful

4 5

Like others have said, the yield is way off. I got 36 cupcakes out of this recipe. I also found that cooking them for 17 min. was the perfect amount of time. The cupcakes were not as good as I had expected. However, the cream cheese icing was phenominal! Next time, I will make a box of betty crocker cupcakes and load it up with the icing. I also thought that they icing would be great as a filling for some puff pastry. My advice, skip the cupcakes and just make a batch of icing instead!!

5 5

I made these cupcakes a few days ago and they are still just as perfect as they were when they came out of the oven!! YUM! The best recipe I have tried so far. I made half of these and ended up with 18 cupcakes so be careful. I filled the cupcakes 2/3 full and they came out perfect. I also baked them for about 17 mins on 350. Thanks for a great recipe!! :)

5 5

I didn't make the batter into cupcakes. Instead, I lined and greased two 9" cake pans and poured the batter into them. The recipe says to fill the cupcakes molds all the way to the top. However, I was a little skeptical to do this for the cake pans. I split the batter in half and dumped them each in a cake pan. It was so so so close to the top. I really thought that they would go over the edge while they cooked so I put both of the pans on a cookie sheet. They did go over, so I am very thankful I did that. I cut the tops off to make a flat cake to stack. The cake was so delicious though! I ended up eating the scraps I cut off. I couldn't stop myself! My chocolate cake friends who claim not to like yellow cake, liked this cake better than the chocolate cake I made. It was DIVINE! The cake was so light and fluffy. It had the perfect soft, spongy, but not soggy, squishy texture.