Yellow Sour Cream Cupcakes

READY IN: 35mins
Recipe by Marie

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.

Top Review by buffyfan1

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!!

Ingredients Nutrition


  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.

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