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.
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 ¾ 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.
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.
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