Sour Cream Cupcakes
Prep time
Cook time
Total time
Makes 6 jumbo cupcakes
Serves: 6
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Pinch salt
  • 1½ sticks unsalted butter at room temperature
  • 1½ cups sugar
  • 3 eggs
  • 1½ teaspoons vanilla extract
  • ½ cup milk
  • ¾ cup sour cream
  • Special equipment: jumbo cupcake pan
  1. Preheat the oven to 350 degrees F.
  2. Combine the flour, baking powder and salt in a large bowl. Reserve.
  3. 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.
  4. Beat in the eggs, 1 at a time. Mix vanilla, milk, sour cream and add slowly. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.
  5. Spray muffin tin Baking Pam or line with paper cups. Fill the muffin cups about ⅔ of the way, dividing the batter evenly.
  6. Put in the preheated oven and bake for 20-25 minutes. Check about halfway through and rotate the muffin tin.
  7. The cupcakes are done when a toothpick comes out clean when inserted into the middle of a cake.
  8. Remove from the oven and let cool completely on a wire rack, frost and sprinkle with salt, if using.
Recipe by I bake he shoots at