Sour Cream Cupcakes

Best Ever White Cupcake Recipe

Recipe by Barbara Bach
Servings

20

servings
Prep time

15

minutes
Cooking time

28

minutes

A cupcake for any occasion!

Ingredients

  • 2 Cups of Flour

  • 1 1/2 Cups of Sugar

  • 1 1/2 Sticks of Butter (softened)
    Tip: Against some opinions, if I haven’t taken the butter out of the refrigerator the night before baking I soften it by unwrapping the sticks of butter and lay the wrapper on top then microwave on a plate for 20 seconds

  • 3 Large Eggs

  • 3/4 Cup of Sour Cream

  • 2 Teaspoons of Vanilla

  • 1/2 Cup of Milk

  • 1/2 teaspoon of Salt

  • 2 teaspoons of Baking Powder

Directions

  • Cream together Sugar and Butter
  • Beat in eggs until fluffy (the more you beat the more cupcakes it makes-I have gotten 23 cupcakes from this recipe)
  • Add sour cream and vanilla and mix well
  • Add 1 cup of flour, along with salt & baking powder and mix
  • Add another cup of flour, along with 1/2 cup of milk and mix well
  • Use an ice cream scoop to fill cupcake papers 2/3 full
  • Bake @ 350 degrees for 28-30 minutes or until a toothpick comes out clean (all ovens are different)
  • They freeze well in a double freezer bag. I take them out of the freezer and frost the day of serving. Frosting recipe:
    CLICK LINK BELOW:
    http://barbarasfrenz.com/2019/11/butter-cream-frosting/

Notes

  • The recipe is from: Secrets of a Restaurant Chef from Food Network

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