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    You are in: Home / Recipes / Yellow Sour Cream Cupcakes Recipe
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    Yellow Sour Cream Cupcakes

    Yellow Sour Cream Cupcakes. Photo by NoraMarie

    1/2 Photos of Yellow Sour Cream Cupcakes

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Marie's Note:

    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.

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    Ingredients:

    Yield:

    cupcakes

    Units: US | Metric

    Cupcakes

    Cream Cheese Icing

    Directions:

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

    Ratings & Reviews:

    • on October 22, 2011

      45

      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!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2009

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 05, 2012

      55

      Delicious, simple cupcakes. Didn't worry about room temperature for certain ingredients, and all was fine. A hit with big and little people. Un-frosted too! THREE CAVEATS: (1) baking temp is longer: nearer to 30 min for regular-size cupcakes & 20 min for mini's; (2) Yield is way off; I made the recipe twice in the past two months - first time doubled recipe ended w/ 70 cupcakes; second time single batch & ended w/ 48 minis 16 regulars; (3) batter increases greatly in volume - aim for no more than 1/2-2/3 full.

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

    Read All Reviews (16)

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    Nutritional Facts for Yellow Sour Cream Cupcakes

    Serving Size: 1 (2960 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 595.3
     
    Calories from Fat 322
    54%
    Total Fat 35.8 g
    55%
    Saturated Fat 21.5 g
    107%
    Cholesterol 150.8 mg
    50%
    Sodium 287.1 mg
    11%
    Total Carbohydrate 64.6 g
    21%
    Dietary Fiber 0.5 g
    2%
    Sugars 47.9 g
    191%
    Protein 5.6 g
    11%

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