Vanilla Sour Cream Cupcakes Food

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.

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 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.

YELLOW SOUR CREAM CUPCAKES

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.

VANILLA SOUR CREAM CUPCAKES (SMALL BATCH)

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.