Zutaten für Vanilla Sour Cream Cupcakes
- Unsalted Butter
- 4 large eggs
- 2 cups granulated sugar
- Vanilla Extract
- 1 cup sour cream
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
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Zubereitung von Vanilla Sour Cream Cupcakes
- Preheat oven to 350°F (175°C).
- Line a standard 24-cup muffin tin with paper liners.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened unsalted butter, 4 large eggs, 2 cups granulated sugar, 2 teaspoons pure vanilla extract, and 1 cup sour cream until light and fluffy.
- In a separate bowl, whisk together 3 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fill cupcake liners about halfway to two-thirds full.
- Bake for 22-24 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cupcakes cool in the tin for 15-20 minutes before transferring them to a wire rack to cool completely.
- Frost with your favorite frosting and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
68g
Fat
31g
Carbs
9g
