Vanilla Sour Cream Cupcakes with Whipped Cream Buttercream
Calories: 27
Adjust Servings Here: 12 cupcakes
Description
Thanks to the addition of sour cream, these vanilla sour cream cupcakes are incredibly moist and tender. The rich vanilla flavor is perfectly complemented by a light and fluffy whipped cream buttercream frosting. Perfect for any occasion, these cupcakes are sure to delight with their soft texture and delightful taste.
Ingredients
Vanilla Sour Cream Cupcakes
- 1 ½ cups All-purpose flour
- 1 ½ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- ½ cup Unsalted butter at room temperature
- 1 cup Granulated sugar
- 2 large Eggs at room temperature
- 1 tsp Vanilla extract
- ½ cup Sour cream at room temperature
- ½ cup Whole milk at room temperature
Whipped Cream Buttercream Frosting
- 1 cup Unsalted butter at room temperature
- 4 cups Powdered sugar
- ¼ cup Heavy cream chilled
- 1 tsp Vanilla extract
- Pinch Salt
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.1 ½ cups All-purpose flour, 1 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt
- Wet ingredients: In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.1/2 cup Unsalted butter, 1 cup Granulated sugar, 2 large Eggs, 1 tsp Vanilla extract
- Wet and Dry Ingredients: Add half of the dry ingredients to the butter mixture, mixing until just combined. Add the sour cream and milk, mixing until smooth. Add the remaining dry ingredients, mixing until just combined. Do not overmix.1/2 cup Sour cream, 1/2 cup Whole milk
- Fill and Bake: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Whipped cream buttercream: In a large mixing bowl, beat the butter until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar, one cup at a time, beating well after each addition. After the second cup, add the vanilla extract and salt. Add the heavy cream and continue to beat until the frosting is light and fluffy, about 3-4 minutes.1 cup Unsalted butter, 4 cups Powdered sugar, 1/4 cup Heavy cream, 1 tsp Vanilla extract, Pinch Salt
- Frost Cupcakes: Once the cupcakes are completely cool, frost them with the whipped cream buttercream frosting using a piping bag or an offset spatula.
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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