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Vanilla Sour Cream Cupcakes with Whipped Cream Buttercream

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These moist vanilla sour cream cupcakes are simply delicious. This is a simple easy and effortless recipe. A perfect recipe to have when you want to make delicious cupcakes quickly and without any fuss. Also, the sour cream keeps these cupcakes moist and creamy. Enjoy them as a tea cake just on its own or make some delicious sweet cream buttercream to go with it.

Vanilla sour cream cupcakes with colorful frosting.
Vanilla Sour Cream Cupcakes with Sweet Cream Buttercream Frosting, Best Sour Cream Cupcakes Recipe

These are an adaptation of my favorite vanilla cupcake recipe. It’s really simple and easy. You do not need any mixer or special equipment. Just a bowl and whisk is great for these no-fuss recipes. I make them so often that my kids eat them just as tea cakes without any frosting. However, I do want to give you this easy to make sweet cream buttercream that you will love.

I will be honest and tell you every time Aadi’s school teacher ask me to send cupcake treats for the kids – I always go for these. The praises I get on these is just always such a wonderful feeling.

Vanilla sour cream cupcakes with colorful frosting.
Vanilla Sour Cream Cupcakes with Sweet Cream Buttercream Frosting, Best Sour Cream Cupcakes Recipe

 Ingredients and substitutes

  • All-purpose flour – I use all-purpose flour for most of my cupcakes. This plain flour is easily available at most supermarkets. There is no need to look for any special self-raising or cake flours.
  • Butter – Unsalted butter helps me control the amount of salt in my recipe. And yet, if salt’ ed is all you have just omit salt in the recipe.
  • Eggs – It’s always best to use large eggs for baking. Large egg size is usually about 55 to 60 grams in weight.
  • Sour cream – Adds a soft crumb to the cake or cupcakes. Also, making sour cream at home is very easy and affordable. See here for my recipe how to make sour cream at home.
Vanilla sour cream cupcakes.
Vanilla Sour Cream Cupcakes with Sweet Cream Buttercream Frosting, Best Sour Cream Cupcakes Recipe
Vanilla sour cream cupcakes with colorful frosting.
Vanilla Sour Cream Cupcakes with Sweet Cream Buttercream Frosting, Best Sour Cream Cupcakes Recipe

Step by step instructions

Bake cupcakes

  • Preheat the oven to 170 C / 340F.
  • Line your muffin pan with cupcake wrappers.
  • Combine the flour, baking powder, baking soda, salt – mix thru.
  • Lightly cream butter and sugar.
  • Add the eggs one at a time.
  • Followed by the sour cream.
  • Lastly, fold in the flour mixture.
  • Divide batter into the cupcake wrappers about 3/4 full.
  • Bake in the preheated oven for 18 to 20 minutes until lightly golden on the top and a toothpick inserted in the center comes out clean.
  • Cool in the pan for 5 minutes. Transfer to a wire rack and cool until ready to frost.

Prepare whipped cream buttercream

  • Mix all ingredients in a bowl.
  • Whip until light, fluffy and white. (The more you whip the better)

Frost the cupcakes

  • Prepare a piping bag with a large star tip.
  • Add a few different gel colors to the piping bag surface (not too much).
  • Then drop in the buttercream.
  • Use a skewer to swirl the buttercream in the bag so it’s a bit marbled.
  • Close the bag and pipe frosting.

12 Tips for baking perfect cupcakes

  1. Follow the recipe properly with minimum substitutions.
  2. Always use good quality ingredients.
  3. Make sure the ingredients are all at room temperature.
  4. Never over mix the batter.
  5. Use a scoop for baking similar size cupcakes.
  6. Always preheat the oven before baking – a hot oven works best for cupcakes.
  7. Bake cupcakes at the right temperature.
  8. Always bake cupcakes on the center rack one tray at a time.
  9. Never open the oven during baking – no peeking.
  10. Remove cupcakes from their pan no later than 7 to 10 minutes after baking.
  11. Store cupcakes properly after baking. Place them in an airtight container at room temperature. Cupcakes dry in the fridge unless wrapped properly with plastic wrap.
  12. Simple syrup the cupcakes if don’t plan to eat them on the same day.

Frequently asked questions

How do you keep these sour cream cupcakes moist?

Bake them until just done – over-baking can dry them out.
Use ingredients like sour cream, buttermilk, yogurt, apple sauce that help keep the cupcakes moist.
Add simple syrup to cupcakes before frosting.

How to bake fluffy sour cream cupcakes?

Moist fluffy cupcakes are all about adding volume to your batter when mixing. Which means that knowing how to mix your batter is important.
Over mixing the batter can collapse cupcakes, thus taking away all that fluffiness. As a rule of thumb, cream butter and sugar until the sugar has almost melted – 2 minutes.
Add eggs one at a time – and make sure each one is well incorporated.
Then, add the flour and liquid – but mix until just incorporated. It is easy to over mix at this stage.

How to prevent cupcakes liners from peeling after baking?

There are a few things you can do – we discussed it in this post — how to avoid cupcake liners peeling after baking.

My cupcakes don’t bake evenly. Why?

There are few things you can do to bake similar size cupcakes – we discussed that in detail here – How to bake same size cupcakes.

What temperature is best for baking cupcakes?

I like to bake at 160 – 170 C, or 310 to 325 F, or Gas mark 2 – 3.
Depending on how hot your oven temperature is, cupcakes usually take between 18 to 22 minutes. If your cupcakes bake quicker than 18 minutes or longer than 22 minutes, it’s probably best to check if your oven needs calibration.

Can I make these as chocolate sour cream cupcakes?

Absolutely. Replace 3 tbsp all-purpose flour in this recipe with cocoa powder to make these sour cream cupcakes chocolate flavor.

What other buttercream or frosting can I use for these brown sugar cupcakes?

Oh, these cupcakes are delicious with just about any frosting. I have shared with you more than 30 different buttercream flavors here on the blog but these are just a few suggestions.

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Vanilla sour cream cupcakes.

Vanilla Sour Cream Cupcakes with Whipped Cream Buttercream

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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories: 361kcal
Adjust Servings Here: 12 cupcakes

Description

These moist vanilla sour cream cupcakes are simply delicious. This is a simple easy and effortless recipe. A perfect recipe to have when you want to make delicious cupcakes quickly and without any fuss. Also, the sour cream keeps these cupcakes moist and creamy. Enjoy them as a tea cake just on its own or make some delicious whipped cream buttercream to go with it.

Ingredients 

Whipped Cream Buttercream

  • 4 oz (113 g) Butter ((1 stick, 1/2 cup) unsalted, room temperature)
  • ½ cup (120 ml) Whipping cream
  • 2 cup (240 g) Powdered sugar (confectioners sugar)
  • 2 tsp Vanilla extract
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Instructions

Cupcakes

  • Preheat the oven to 170 C / 340F.
  • Line your muffin pan with cupcake wrappers.
  • Combine the flour, baking powder, baking soda, salt – mix thru. 
  • Lightly cream butter and sugar.
  • Add the eggs one at a time. 
  • Followed by the sour cream.
  • Lastly, fold in the flour mixture. 
  • Divide batter into the cupcake wrappers about 3/4 full. 
  • Bake in the preheated oven for 18 to 20 minutes until lightly golden on the top and a toothpick inserted in the center comes out clean. 
  • Cool in the pan for 5 minutes. Transfer to a wire rack and cool until ready to frost.

Whipped cream buttercream

  • Mix all ingredients in a bowl.
  • Whip until light, fluffy, and white. 

Assemble

  • Prepare a piping bag with a large star tip.
  • Add a few different gel colors to the piping bag surface (not too much).
  • Then drop in the buttercream. 
  • Use a skewer to swirl the buttercream in the bag so it’s a bit marbled.
  • Close the bag and pipe frosting.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 361kcalCarbohydrates: 45gProtein: 3gFat: 19gSaturated Fat: 12gCholesterol: 91mgSodium: 214mgPotassium: 83mgFiber: 1gSugar: 33gVitamin A: 634IUCalcium: 40mgIron: 1mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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11 Comments

  1. Is this frosting considered very sweet? Can the amount of sugar be lessened without jeopardizing the outcome?

  2. 5 stars
    Hello veeena… Is their any substitute for sour cream. As ots not available here.. Can I use this cupcake for fondant toppers. ? Thanks in advance 🙂

    1. Veena Azmanov says:

      Look on my blog under Basic recipes – how to make sour cream for baking <3

    1. 5 stars
      You can try an eggless recipe from my blog – I have not tested this but 1/2 cup yogurt might work. Thanks

    1. 5 stars
      You can try an eggless recipe from my blog – I have not tested this but 1/2 cup yogurt might work. Thanks

  3. 5 stars
    I made these yesterday, I never got a chance to decorate them.
    I wanted to see if they were cooked inside so I cut open one and the next thing you know my hubby and kids were eating them warm out of the oven.
    They are so moist and delicious. You are right sour cream does give them a nice soft crumn. Need to make more today for an order. Thanks for the recipe.

    1. Usha Arjun says:

      Hi mam… Is this frosting stable during hot temperatures….?
      Please reply….

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