Yellow Sour Cream Cupcakes Recipe

Name: Yellow Sour Cream Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; ⅛ tablespoons unsalted butter; 3 cups sugar; 6 extra large eggs (room temp); 1 cup sour cream (room temp); 1 1/2 teaspoons vanilla extract; 3 cups all-purpose flour; 1/3 cup cornstarch; 1 teaspoon salt; 1 teaspoon baking soda; Cream Cheese Icing; 1 1/2 cups unsalted butter (room temp); 2 (8 ounce) packages cream cheese (room temp); 3/4 lb sifted confectioners' sugar; 1 1/4 teaspoons vanilla extract

Servings: persons

Cupcakes
⅛ tablespoons unsalted butter
3 cups sugar
6 extra large eggs (room temp)
1 cup sour cream (room temp)
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon salt
1 teaspoon baking soda
Cream Cheese Icing
1 1/2 cups unsalted butter (room temp)
2 (8 ounce) packages cream cheese (room temp)
3/4 lb sifted confectioners' sugar
1 1/4 teaspoons vanilla extract

1
Preheat oven to 350u00b0 and insert paper liners in muffin tins.
2
Cream butter and sugar until light and fluffy, then add eggs two at a time on medium speed of electric mixer.
3
Add sour cream and vanilla.
4
Sift together dry ingredients and with mixer on low speed, add to the butter mixture.
5
Mix just until combined.
6
Fill cupcake liners 3/4 full with batter and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
7
Cool to room temperature on a wire rack.
8
For icing, mix together butter, cream cheese, sugar and vanilla at low speed of electric mixer until smooth.
9
Spread frosting generously on each cupcake.

2403

kcal

Calories

114

Fat

321

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cupcakes, ⅛ tablespoons unsalted butter, 3 cups sugar, 6 extra large eggs (room temp), and more.

Yes, Yellow Sour Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Yellow Sour Cream Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions