Ingredients for Vanilla Sour Cream Cupcakes Small Batch
- Cake Flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Unsalted Butter
- 3/4 cup granulated sugar
- 1 large egg
- Vanilla Extract
- 1/2 cup sour cream
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How to Make Vanilla Sour Cream Cupcakes Small Batch
- Preheat oven to 350°F (175°C).
- Line a 6-cup muffin tin with paper liners.
- In a small bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
- In a large bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 3/4 cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
- Gradually beat in half of the dry ingredients, then half of 1/2 cup sour cream, mixing until just combined.
- Repeat with the remaining dry ingredients and sour cream, mixing until the batter is smooth.
- Divide the batter evenly among the 6 prepared muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
68g
Fat
33g
Carbs
11g
