Vanilla Sour Cream Cupcakes (Small Batch)

"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 recipe #415723 by chef #971177."
 
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photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
photo by Tinkerbell photo by Tinkerbell
Ready In:
35mins
Ingredients:
8
Yields:
6 Cupcakes
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ingredients

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directions

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

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Reviews

  1. 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! :-)
     
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