Vanilla Sour Cream Cupcakes Small Batch Food

SOUR CREAM CUPCAKES

Sour Cream Cupcakes image

Provided by Anne Burrell

Time 1h35m

Yield 12 cupcakes

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
Candy or sprinkles, for garnish
2 teaspoons baking powder
Pinch salt
1 1/2 sticks unsalted butter at room temperature
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
3/4 cup sour cream
1 (12-ounce) bag semisweet chocolate chips
3 sticks unsalted butter, almost room temperature
1 teaspoon vanilla extract
Pinch kosher salt
1/2 cup powdered sugar

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.

SOUR CREAM CUPCAKES

Sour Cream Cupcakes image

A delicious family recipe passed down from my grandmother.

Provided by Emma J

Categories Desserts Cakes Cupcake Recipes

Time 1h30m

Yield 16

Number Of Ingredients 8

Ingredients

1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
⅓ cup vegetable shortening (such as Crisco®)
¾ cup white sugar
2 eggs
⅓ cup sour cream
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 137 calories, Carbohydrate 18.8 g, Cholesterol 25.4 mg, Fat 6 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 92.2 mg, Sugar 9.5 g

VANILLA SOUR CREAM CUPCAKES

Vanilla Sour Cream Cupcakes image

Provided by Anne Burrell

Categories dessert

Time 1h25m

Yield 12 cupcakes

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
Pinch salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
3/4 cup sour cream
Cream Cheese Frosting, recipe follows
Candy or sprinkles, for decorating
One 8-ounce package cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
Juice of 1/2 lemon

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.

VANILLA SOUR CREAM CUPCAKES (SMALL BATCH)

Vanilla Sour Cream Cupcakes (Small Batch) image

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

Ingredients

1 cup cake flour
1 teaspoon baking powder
1 teaspoon salt
1/4 cup unsalted butter, at room temp
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/3 cup sour cream

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.

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