Sour Cream Cupcakes Food

VANILLA SOUR CREAM CUPCAKES

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.

SOUR CREAM CHOCOLATE CUPCAKES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, water, sour cream and vanilla. Combine flour and baking soda; add to the egg mixture and mix well. Add chocolate mixture; beat on high speed for 2-3 minutes. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool for 10 minutes. With a portable mixer, beat in the confectioners' sugar, sour cream and vanilla on low until smooth. Frost cupcakes. Store in the refrigerator.

SOUR CREAM CUPCAKES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper liners.
• Whisk the flour, baking powder, and baking soda together in a bowl; set aside.
• Beat the shortening and sugar together in a bowl until creamy. Beat in the eggs one at a time, followed by the sour cream and vanilla extract. Stir in the flour mixture until no dry lumps remain. Pour into the prepared muffin pans.
• Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely on a wire rack before serving.

RED VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
• Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
• Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
• Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

SOUR CREAM ANGEL FOOD CUPCAKES (ANGEL CAKES)

Steps:

• Preheat the oven to 350°F. Sift together the dry ingredients.
• In a separate bowl, mix together the wet ingredients.
• Using a hand mixer gradually beat the wet ingredients into the dry ingredients.
• After all of the wet ingredients are added, continue mixing for around 2 minutes or until fully combined. The batter will taste sweet at this point but, it will mellow as the cupcakes bake.
• Line 24-26 muffin tins with cupcake liners. Fill each about 2/3 full. Depending on how you separate the batter, you may be able to yield more than 24 cupcakes.
• Bake for 20 minutes until the tops are golden and a toothpick inserted into the center comes back clean. Cool completely on a wire rack.
• Use a sharp knife to remove a small opening from the centers, and fill with fresh whipped cream, lime or lemon curd.
• Garnish with fresh berries and a sprig of mint. Alternatively, serve glazed with a lemon or orange glaze.

VANILLA CUPCAKE RECIPE

Steps:

• Preheat oven to 350F/180C. Line muffin tin with cupcake liners. Set aside.
• In a medium bowl, sift together flour, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and beat until combined. Add the other half of the dry ingredients and beat slowly or fold by hand only until combined. Do not over mix - the less you mix, the lighter the cake will be.
• Divide batter evenly between the cups, filling them about 3/4 full. Bake for 15-20 minutes (or 8-10 minutes if making mini cupcakes) until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
• Unfrosted cupcakes can be kept tightly covered at room temperature for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.

VANILLA BEAN SOUR CREAM CUPCAKES

Steps:

• Preheat the oven to 375 degrees F. Place the racks in the center position. Line cupcake tins with cupcake liners. Set aside.
• In a large bowl combine both flours, baking powder, baking soda, and salt. Whisk to combine.
• In a medium bowl whisk together the milk, sour cream, and egg whites. Set aside.
• Fit a stand mixer with a paddle attachment, or use a hand mixer (I got a better dome with the hand mixer). Add the butter, sugar, and vanilla to the bowl and beat at medium speed for 3 minutes, or until light. Scrape the sides as necessary.
• Add the vanilla extract and one third of the flour mixture while beating on medium speed, again scraping the sides as needed. Beat in half of the sour cream mixture. Alternately add the remaining flour mixture and sour cream until all the wet and dry ingredients have added, beating until the batter fully incorporated and smooth.
• Use a large scoop (about 3 tablespoons), evenly divide the batter between 18 lined muffin tins filling each about 2/3 of the way full.
• Bake for 15-24 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the butter and vanilla bean seeds. Beat until fluffy. Turn the mixer to low speed and slowly add the confectioners' sugar while continuing to beat.
• Once well blended, add in the vanilla and 4 tablespoons heavy cream or milk. Mix on low speed until well combined and moist. If desired, an additional 1 to 2 tablespoons of heavy cream or milk until your desired consistency is reached. Beat at high speed until frosting is smooth and fluffy.
• Pipe or decorate as desired. See Two Tone Frosting for Cupcakes and Cupcake Piping Tricks for piping tips.

DEVIL'S FOOD CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
• Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
• Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, use a small offset spatula to spread cupcakes with frosting.

SOUR CREAM CUPCAKES

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.

SOUR CREAM FROSTING

Steps:

• Beat butter on high speed with an electric mixer for about three minutes until light and airy.
• Mix in confectioners' sugar (powdered sugar) a little bit at a time.
• Add vanilla, salt, and sour cream and continue to beat for another minute. If desired, add more more confectioners' sugar to make the buttercream frosting stiffer.

SIMPLY PERFECT VANILLA CUPCAKES

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners-this recipe makes about 14 cupcakes. Set aside.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and vanilla bean and beat on medium-high speed until smooth and combined, at least 2 minutes. Scrape down the sides and up the bottom of the bowl as needed and then beat in the sour cream. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour/spoon the batter into the liners-fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30-36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
• Frost cooled cupcakes with vanilla buttercream. You can swipe the frosting on with an icing knife or use a piping tip such as Wilton 1M. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.

SOUR CREAM POUND CAKE CUPCAKES

Steps:

• Preheat the oven to 350.
• Grease a muffin tin or line the tin with muffin liners.
• In a bowl with a hand mixer or with a stand mixer, beat the cream cheese and butter until smooth.
• Slowly add the sugar and beat until pale and fluffy--about 2 minutes.
• Add the eggs one at a time and beat until just incorporated and add the vanilla.
• In a small bowl mix the flour, salt, baking soda and baking powder.
• Add the flour in three batches, alternating with the sour cream. Beginning and ending with the flour. Mix until the flour just incorporates. Do not overmix.
• Fill muffin tins about 2/3 full and bake for 19-22 minutes until a toothpick inserted in the center comes out mostly clean. Transfer to a cooling rack to cool and frost or top as desired.

VANILLA SOUR CREAM CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, baking powder and salt in a large bowl. Set aside.
• Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
• One at a time, beat in the eggs, then slowly add the vanilla, milk and sour cream. Scrape down the sides of the mixer bowl as needed. With the mixer on medium speed, gradually add the flour mixture.
• Line a muffin tin with paper muffin cups. Fill the muffin cups about two-thirds of the way with batter.
• Bake for about 20 minutes, rotating the muffin tin halfway through and checking to make sure everything is going along great.
• The cupcakes are done when a toothpick inserted into the middle of a cake comes out clean. Remove from the oven and let cool completely on a wire rack, then frost with Cream Cheese Frosting and decorate with candy or sprinkles.
• Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy.

SOUR CREAM VANILLA KETO CUPCAKES

Steps:

• In a bowl with an electric mixer cream the butter and sweetener until light and fluffy. Add the sour cream and vanilla and beat until combined. Add the eggs one at a time mixing after each.
• Stir in the flours, baking powder, and salt until thoroughly combined. Divide batter between 12 muffin cups lined with paper liners.
• Bake at 350 for 20-25 min. Some ovens will take up to 30. You want the cupcakes to be firm to the touch and golden brown.

BANANA SOUR CREAM CUPCAKES

Steps:

• 1. Preheat the oven to 180°C (350°F/Gas 4). Line 24 standard muffin holes with paper cases. 2. Beat the butter and sugar in a large bowl using electric beaters for 5-6 minutes, or until light and fluffy. Add the eggs, one at a time, beating well after each addition. 3. Sift the flour and bicarbonate of soda together. Add the sour cream and maple syrup to the mashed banana and mix well. Fold the flour mixture alternately with the banana mixture in the butter mixture until well combined. 4. Divide the mixture evenly among the cases. Bake for 15 minutes, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool. 5. To make the honey cream icing, place the cream cheese and butter in a small bowl and beat with electric beaters until smooth. Add the honey and icing sugar and beat until smooth and well combined. Decorate each cake generously with the icing.

SOUR CREAM CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat oven(s) to 350-degrees.
• For the Sour Cream Chocolate Cupcakes:
• Toss the flour, sugar, baking soda, baking powder and kosher salt together into a large mixing bowl, blending on medium speed until combined.
• Add the sour cream, shortening, vanilla, eggs, melted chocolate and the water. Beat starting on medium speed until just combined, scraping bowl down as needed. Raise the speed to medium-high speed and beat for 3 minutes.
• Place paper liners into 22 wells of your muffin tins. Fill each about each about ¾ full with the cake batter. Using a large ice cream scoop makes this an easy task.
• Bake in a 350-degree oven for 22 to 24 minutes or until a toothpick inserted in the center comes out clean.
• Cool in the pans for about 5 minutes then remove the cupcakes and cool completely on wire racks.
• For the Peanut Butter Frosting:
• Cream the butter and the peanut butter together on medium speed until they're well blended.
• Add 1 cup of the powdered sugar, the kosher salt, vanilla and the cream. Beat together starting on low speed for about 30 seconds. Raise the speed to medium and continue beating until light and creamy, about 1 to 2 minutes. Add the additional 2 tablespoons powdered sugar if needed for a thicker frosting.
• Spread a dollop of frosting on top of each chocolate cupcake.

25 BEST SOUR CREAM DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a sour cream treat in 30 minutes or less!

SOUR CREAM CUPCAKES (VRP 001)

Steps:

• No method at this time

SOUR CREAM CUPCAKES

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.