VANILLA SOUR CREAM CUPCAKES
Recipe is from my mom, from her local newspaper. Original recipe only makes one dozen cupcakes, so I am doubling the recips to submit it. Who makes just 12 cupcakes??? ;)
Provided by Parsley
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*.
- Line cupcake tins with baking papers.
- In a large mixing bowl, beat together the butter, eggs, sugar, vanilla and sour cream until smooth and creamy.
- Blend remaining dry ingredients together in a seperate bowl. Gradually beat this dry mixture into the creamed mixture.
- Beat until all is well blended.
- Fill cupcake liners 1/2-2/3 way full.
- Bake at 350 for 22-24 minutes or until toothpick tests clean.
- Allow to cool 15-20 minutes before icing with frosting/icing of choice.
Nutrition Facts : Calories 211.6, Fat 10.5, SaturatedFat 6.2, Cholesterol 56.3, Sodium 110.8, Carbohydrate 27.1, Fiber 0.3, Sugar 17.1, Protein 2.7
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.
Provided by Tinkerbell
Categories < 60 Mins
Time 35m
Yield 6 Cupcakes
Number Of Ingredients 8
Steps:
- 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.
SOUR CREAM CUPCAKES
Provided by Anne Burrell
Time 1h35m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Combine the flour, baking powder and salt in a large bowl. Reserve.
- In the bowl of a stand mixer combine the butter and sugar. Using the paddle attachment beat the butter and sugar together until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
- Beat in the eggs, 1 at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.
- Line a muffin tin with paper muffin cups. Fill the muffin cups about 2/3 of the way, dividing the batter evenly among the lined cups.
- Put in the preheated oven and bake for about 20 minutes. Check about halfway through the baking process to make sure everything is going along great and also rotate the muffin tin.
- The cupcakes are done when a toothpick comes out clean when inserted into the middle of a cake. Remove from the oven and let cool completely on a wire rack, then frost and decorate.
- Put the chocolate chips in a heat-proof bowl. Put 1-inch of water in a saucepan and put the bowl of chips on top of the pan. Bring the water to a boil over medium heat. Gently stir the chips around until they are 3/4 of the way melted. Remove the bowl from the saucepan and stir occasionally until all the chips have melted.
- In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Scrape down the sides and add the powdered sugar, vanilla and salt. Beat on low speed until the mixture is combined. Then turn the mixer speed to medium-high and beat for 30 seconds. Turn down the mixer and add the chocolate gradually. Turn up the mixer again and beat until the chocolate is completely incorporated and the frosting is light and fluffy.
YELLOW SOUR CREAM CUPCAKES
This is a Food Network recipe by the Barefoot Contessa, Ina Garten. She called them "Flower Cupcakes" because she placed fresh flowers on the top of them.
Provided by Marie
Categories Dessert
Time 35m
Yield 20-24 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350° and insert paper liners in muffin tins.
- Cream butter and sugar until light and fluffy, then add eggs two at a time on medium speed of electric mixer.
- Add sour cream and vanilla.
- Sift together dry ingredients and with mixer on low speed, add to the butter mixture.
- Mix just until combined.
- Fill cupcake liners 3/4 full with batter and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool to room temperature on a wire rack.
- For icing, mix together butter, cream cheese, sugar and vanilla at low speed of electric mixer until smooth.
- Spread frosting generously on each cupcake.
Nutrition Facts : Calories 595.4, Fat 35.8, SaturatedFat 21.5, Cholesterol 150.8, Sodium 287.2, Carbohydrate 64.7, Fiber 0.5, Sugar 47.9, Protein 5.7
SOUR CREAM CUPCAKES
These cupcakes are easy to make. They are kind of dense and not too sweet. They remind my of a sweet biscuit. Honestly, I'm not a fan of them, but my husband and third son like them a lot. Frost with your favorite frosting (a lemon frosting or dk. chocolate frosting is good).
Provided by Parsley
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- In a bowl, combine flour, baking powder, sugar, butter, eggs, sour cream, and vanilla. Beat at low speed for about 4 minutes. Place empty cupcake wrappers into muffin tin. Fill wrappers about 1/2 full. Bake at 350 for 15 minutes.
- Cool and frost with favorite frosting.
Nutrition Facts : Calories 174.8, Fat 6.9, SaturatedFat 4, Cholesterol 49.2, Sodium 55.2, Carbohydrate 25.2, Fiber 0.4, Sugar 12.7, Protein 3.1
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