Sour Cream Cupcakes Recipe

These easy-to-make sour cream cupcakes offer a delightful twist on the classic cupcake. Their dense, tender crumb and subtly sweet flavor profile are reminiscent of a warm, comforting biscuit. While not overly sugary, they're surprisingly addictive! A perfect base for your favorite frosting – we recommend a zesty lemon or rich dark chocolate topping. A guaranteed crowd-pleaser (especially if you have a husband and third son who adore them!).

Prep Time 15 mins

Cook Time 20 mins

Calories 174.8 kcal

Protein 6g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Sour Cream Cupcakes

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ cups granulated sugar
½ cup (1 stick) unsalted butter
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract

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How to Make Sour Cream Cupcakes

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 ½ cups granulated sugar.
In a separate bowl, cream together ½ cup (1 stick) unsalted butter and 2 large eggs until light and fluffy.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Stir in 1 cup sour cream and 1 teaspoon vanilla extract until evenly incorporated.
Mix on low speed for 2-3 minutes, or until the batter is smooth.
Fill each cupcake liner about halfway full.
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, frost with your favorite frosting (lemon or dark chocolate are highly recommended!).