Close
Tweet
Ingredients
| unsalted butter: 18 Tbl |
| granulated sugar: 3 cups |
| eggs: 6 (extra large//room temp) |
| sour cream: 1 cup (room temp) |
| vanilla extract: 1 1/2 tsp |
| all-purpose flour (unsifted): 3 cups |
| cornstarch: 1/3 cup |
| salt: 1 tsp |
| baking soda: 1 tsp |
| unsalted butter: 1 1/2 cups (room temp) |
| cream cheese: 2 8oz packages (room temp) |
| powdered sugar: 0.75 lb (sifted) |
| vanilla extract: 1 1/4 tsp |
Yellow Sour Cream Cupcakes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
22 serving(s)
Tags
- 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.